Soaked Baked Oatmeal "Cake"

One of our biggest (ok not biggest) dilemmas in this house is what to have for breakfast.  Most typical breakfasts are full of sugar/carbs/more sugar AND usually take a ton of work to get ready.  So you spend 1 hour making a breakfast only to have the kids burn it off in an hour and be begging for more food.  Blah!

Anywayssss....I have found (and tweaked) a recipe to make everyone happy.  The kids call it cake and Michael loves that he can just toss it in the toaster oven while he walks Pokey and come back to a very healthy and filling breakfast.

It has to be done the day before and takes close to an hour to bake so it does take some prep.  When I make this recipe, it makes a BIG pan.  The whole family (of 5 or 6) can eat this for 3 breakfasts straight.  It lasts in the fridge for up to a week though.  If it were only one person it could easily be enough for a weeks worth of breakfasts (or more).  We usually cut it into squares and toast them as needed.  They are sooo yummmy.  Im not even kidding you.  Feel free to add your own variations.  I added some extra fat for the skinnies in this family.  The more calories for them the better.

Here goes

Soaked Peanut Butter Chocolate Coconut Baked Oatmeal
(say THAT one three times fast!)

The night before:
6 cups of rolled oats

1 cup of coconut oil (or butter or a mixture of both)

3/4 cup of honey

2 cups of plain yogurt (half vanilla is yum too)

2 cups of water

1/2 cup of natural peanut butter (optional)

1 cup chocolate chips (optional)

1/2 cup of shredded coconut (optional)

1/4 cup chia seeds (optional)

1/2 cup nuts/seeds (optional)

In the morning:

Preheat oven to 350

(I usually let the cold oatmeal heat with the preheating oven so its easier to stir while mixing ingredients)

In a bowl mix

4 beaten eggs

4 tsp baking powder

1 tsp salt

1 tsp vanilla

Mix in really well.  When its all mixed bake 35 min covered in foil, then 15 minutes without, you may need to bake longer depending on oven.  Mine ends up being closer to an hour, I check often for the edges to be nice and brown.  If you are putting it back in the fridge for later, let it cool before covering. Dont cook too long or it will dry out!

*tip: I let it sit overnight in the pan that I bake it in.  And its also the pan I store it in the fridge, it has a handy snug lid.

Enjoy!