Overnight Baked Oatmeal

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Adapted from Amish Baked Oatmeal.

Ingredients

  • 2 large eggs
  • 6 tablespoons brown sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1 1/4 cup milk
  • 3 cups old fashioned oats
  • 1/2 cup fresh blueberries

Directions

  1. In a mixing bowl, combine eggs, brown sugar, baking powder, vanilla, cinnamon, and salt. Mix well.
  2. Whisk in butter and milk. Stir in the oats and fold in the blueberries.
  3. Pour into a greased, 9×9 inch baking dish.
  4. Cover and refrigerate overnight.
  5. The next morning, bake, uncovered, at 350 for 30-40 minutes, or until set in the middle.
  6. Serve hot with cold milk poured over.

*To increase fiber – Use 2.5 cup oats, 1/4 cup oat bran, 2 T flax, 2 T wheat germ.

Creamy Brown Rice Pudding

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Creamy, delicious and nutritious.

Ingredients

  • 1 cup uncooked short grain brown rice
  • 1 cup milk
  • 1 cup water
  • 1/4 cup coconut palm sugar or brown sugar
  • 1 cup water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter (optional)
  • 1 egg yolk (optional)
  1. Add rice, water, and milk to a saucepan and bring to a boil. While you are waiting for it to come up to temperature, add in the cinnamon and coconut palm sugar.
  2. Reduce the heat and simmer, covered, until the liquid is absorbed. note: I’m not sure how long this will take. The one and only time I made this recipe, I had to leave the house before the liquid had absorbed, so I threw it in a 225 degree oven for about an hour. When I came home it was ready for the next step.
  3. Raise the heat to medium/low and stir in about 1/4 milk. At this point temper the egg and add it. Cook it down for a minute. Continue to add milk and heat through until it becomes the desired consistency. Keep in mind, this will thicken as it cools. I like mine really creamy. I add even more milk when I take it out of the refrigerator if it seems to have thickened up too much. 
  4. Remove from heat. Add vanilla and butter, if using.

Serve hot or cold – for dessert or breakfast!