Your family will be ecstatic when they see this OVERGROWN OATMEAL COOKIE dish on their breakfast table.
We slice bananas on, and pour over the cold, raw milk.
Amazing---and always super satisfying.
Soak overnight: Six cups oatmeal in four cups of milk, yogurt, kefir or any combination of the three. Cover and keep at room temperature.
In the morning add:
2 eggs 1 cup sucanat ½ cup coconut oil 4 tsp. baking powder ¾ cup walnuts 2 tsp. salt
Mix well and put in 8x13 baking dish, well-oiled with coconut oil.
At 350, bake for approximately 45 minutes or until top is firm and browned and looks like a big oatmeal cookie!
Keeps well covered and in the refrigerator for several days.
(This recipe was originally placed in the Grains, Nuts, & Legumes - The Basics of Soaking Oats class.)