Updated: Dec 6, 2018
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.)