You can prepare this oatmeal in individual muffin cups for freezing as individual portions. Grease the muffins pans well, and bake for 15-20 minutes until firm. Remove them from the pans and let cool completely, then store in airtight bags or containers freeze. Put parchment or wax paper between the servings if you are stacking them. Reheat them in the microwave as needed.
Servings: 6-8 servings
Author: Mary Gillespie
2cups/ 500 ml oatmeal
2tablespoons/ 30 ml brown sugar
1teaspoon/ 5 ml baking powder
1/2teaspoon/ 2.5 ml baking soda
1/2teaspoon/ 2.5 ml salt
1teaspoon/ 5 ml cinnamon
1medium apple: peeledcored and grated (about 1 cup / 250 ml grated apple)
1medium carrotpeeled and grated (about 1 cup / 250 ml grated carrot - I prefer to use the fine grater rather than the coarse one for the carrots)
1cup/ 250 ml crushed pineappledrained
1/2cup/ 125 ml unsweetened coconut
1/2cup/ 125 ml raisins
1/2cup/ 125 ml chopped pecans or walnutsoptional
1-1/2cups/ 375 ml milk
1/2cup/ 125 ml pineappleorange or apple juice (you can use the juice drained from the crushed pineapple)
2tablespoons/ 30 ml vegetable oil
Preheat oven to 350 degrees F / 176 degrees C. Grease a 9x13-inch baking dish.
In large bowl, stir together oatmeal, brown sugar, baking powder, baking soda, salt, and cinnamon.
Add apples, carrot, pineapple, coconut, raisins and nuts (if using). Stir until thoroughly blended.
In separate bowl, beat egg with milk, pineapple juice and oil.
Add egg mixture to oats and stir to blend.
Spoon mixture into prepared pan and smooth top.
Bake for 25-30 minutes, or until the oatmeal has firmed up and the edges are lightly browned.
Serve warm with syrup and milk, or let cool and cut into bars.
You can omit the 2 tablespoons / 30 ml brown sugar if you prefer, particularly if you are serving with syrup.