Simple breakfast, no scorching, leaves the cook free to prepare other things. The additions improve the protein of the cereal, making it a better first food. If you use soy products, select high calcium tofu and calcium-fortified soy milk.
Overnight Rich Baked Oatmeal
4 9x 13 pans, or two roasters or steam table pans
4 c. oil OR 2 c. oil and 3 c. thick applesauce
6 c. sugar OR 3 12 ounce cans concentrated apple juice
16 eggs, beaten OR 4 12 ounce packages silken tofu, beaten
20 c. regular oatmeal OR mixed rolled oats, rolled barley or other flaked grain
5 c. oat bran
2 c. nutritional yeast flakes
5 Tbsp. plus 1 tsp. baking powder (1/3 cup)
8 tsp. salt
9 c. milk or soy milk
In a large bowl, whisk together eggs, sugar and oil/applesauce. Stir in milk and dry ingredients. Pour into two steam table pans,12 x 20 x 2-inch, lightly greased.
Cover and refrigerate overnight.
Next morning, bake in a preheated oven at 350 degrees for 30 to 45 minutes. Check after 25 minutes, stir, adding in extra milk if needed for texture.
Serve with hot milk and cinnamon and sugar. Trimmings needed to serve 50:
- 1 pound butter or margarine
- 1 pound brown sugar
- 1 gallon milk or soy milk
- Sweet topping: 2 quarts jam, honey, organic blackstrap molasses or syrup: OR 1 1/2 quart raisins or date pieces or granola: OR 2-3 quarts berries or cut up fruit
Leftover cooked cereal is good in bread dough, maximum 1 cup cooked cereal per loaf of bread. It can be used to mix vegeburgers or meatloaf, 1/2 cup per pound.