Yeah, I know. This isn’t low carb. Oats may or may not be gluten-free, depending on who you talk to. This isn’t particularly low on the glycemic index either. In fact, I’m not going to introduce this meal as a staple for someone trying to restore a dysfunctional metabolism.
But once you’ve got that under control… this stuff is good. Simple ingredients and no sugars that aren’t naturally occurring in fruit add up to a brilliant mixture of carbs, protein and healthy fats that taste great hot and arguably even better cold. Of course it has to last through a meal in order to be enjoyed cold.
So do what I do. Make two pans.
I’ll admit that I’m posting this mostly for my crossfit buddies. This has become my go-to source of post-workout nutrition. After any kind of intense training, your body is a position to actually benefit from an insulin spike. While the oats and fruit in this dish can be harmful for a sedentary person trying to control their blood sugar, this is great fuel for healthy person wanting to replenish muscle glycogen stores. Or for active kids pretty much any time they are hungry.
Pretty simple cast of characters.
You’re not going to need all those eggs, but you may want more than 3 bananas. Coconut flakes are not essential but they taste great. You can use frozen bananas if you thaw them in the microwave. I would say for most people I know, these ingredients are nearly always going to be on hand. So, any time you see some bananas that are getting ripe enough that even the kids aren’t going to ask for one, you should think of this recipe. Make it the night before. Let it cook while you watch the Survivor finale. Then just leave it on the counter. It’ll be fine in the morning and *bam* breakfast is done. Your kids will think you’re awesome.
Start cracking eggs.
I went with 5 for this batch. I’ve made it with up to 10 eggs. 10 made it a little dense. 5 is about perfect for that nice, moist, cake-like texture. But if you want more protein in the dish, it’s still fine with 10 eggs.
Whip the eggs and add in 1 Tbs of baking powder, 2 Tbs of cinnamon, and about a Tbs of vanilla.
The original recipe used different measurements, but I can’t be bothered to dirty more than one measuring spoon for any recipe ever. I never measure vanilla. I just pour some in. I’ve never tasted something I’ve made and said to myself, “wow, too much vanilla” so I figure the margin for error is pretty high.
Next, take at least 3 bananas and mash them up in a bowl.
Yes with a potato masher. Or as we call it at our house, a banana masher.
They’ll mash up pretty nice.
Now add enough applesauce to bring the total volume up to at least 3 cups. Not more than 4 though.
I’ve actually stopped doing this in a separate dish. I just mash 4 bananas up in with the egg dish and add what look like enough applesauce. Less dishes used is less clean up. Everyone wins.
Now mix this in with your eggs, spices, and 2 cans of Trader Joe’s Light Coconut Milk. Or use full fat coconut milk and it’ll probably taste better. But it probably won’t be cheaper.
Now you’re ready to add the oatmeal.
This turned out to be a little too much. Balancing out the liquid to solid ratio is key to getting the amazing cake-like feel to this dish.
It probably would have been perfect if I’d knocked off the top of that oatmeal mountain. So we’ll call it 4 somewhat heaping cups of oatmeal. And these are the cheap, old fashioned rolled oats. Not instant. Not steel cut. Although if you want to try it with steel cut oats, feel free. I’d see how it goes with 3 or 3.5 cups and experiment from there. Probably won’t be as good though.
Throw the oats in the mixing bowl with wet ingredients and add a cup or less of coconut.
This is the finely shredded coconut. I have kids that don’t like coconut so I use this kind. Flakes work too and provide more pleasure for your mouth.
I wouldn’t add more than a cup. It becomes pretty dense with the higher ratio of solids to liquids. 1/2 a cup is fine too.
Almost there. Spray a 9 by 13 baking dish with Pam. Or butter it. Pam is just easier. Dump the mixture into the pan and cook at 350 for about 45 minutes.
As I said, if your family is the size of my family (or larger) you’re better off making two of these.
I cooked these at 365 in a convection oven for about 45 minutes. Your oven’s capabilities may be different than mine. I’ve cooked up a batch at 380 because I didn’t have time to wait and it turned out fine after 30 minutes. Top was a little more done but no one minded that. If you end up with a higher liquid to solid ratio, you may need to cook it longer. If the middle jiggles, it’s not done. Otherwise, it’s pretty hard to screw this one up.
Here’s a shorty version for your recipe book
Amazing Oatmeal Cake
4 C Oatmeal
1 C shredded coconut (optional)
2 cans of coconut milk
1 tbs baking powder
2 tbs cinnamon
1 tbs vanila
1-2 C applesauce
Preheat oven to 350. In a mixing bowl, mash bananas and mix with other wet ingredients. Add dry ingredients to mixture and after mixing, pour into a greased 9 x 13 baking dish. Cook for 40 minutes or until center doesn’t jiggle.