A couple of weeks ago I was experimenting with the recipe and ended up making a couple of yummy changes. First, I happened to have on hand both freeze-dried pineapple and bananas, and second, I made a large batch and had to decide how to creatively use the leftovers.
I decided to slice each square of the baked oatmeal to create thinner slices that I figured would work well as French toast. This worked perfectly and we ended up with Tropical Baked Oatmeal French Toast. The beauty of this recipe is that it can be made entirely out of shelf stable foods!
Give it a try!
2 1/2 c. rolled oats
1 1/2 t. baking powder
1/2 t. cinnamon
1/8 t. salt
1 1/4 c. milk, any type (I’ve used raw milk and almond milk.)
2 large eggs, beaten
1/4 c. honey or brown sugar
1 large banana, sliced and then quartered (The banana shouldn’t be overripe.)
1/2 c. freeze-dried pineapple
1/3 c. coconut (optional, but a nice tropical touch!)
1 t. vanilla
Preheat oven to 350 degrees. Mix together all dry ingredients. In a separate, smaller bowl, combine the eggs, honey, fruit, and pineapple and stir well. Pour the wet ingredients over the dry ingredients and stir until completely moistened.
Pour the oatmeal mixture into a lightly oiled 9×13 baking dish and bake at 350 for 30 minutes, uncovered.*
Slice into large squares. Serve warm on their own or with a little maple syrup or cinnamon/sugar.
At this point you can make the French toast or refrigerate the leftovers and make the French toast another day.
Carefully slice chilled squares of baked oatmeal horizontally to create 2 thinner slices.
Mix together 2-3 eggs and 1/4 cup of milk. I also add a teaspoon of vanilla to this mixture. Dip slices of the baked oatmeal in the egg/milk mixture.
Heat coconut oil (preferred) or olive oil in a flat bottomed skillet or griddle. When the oil is hot, carefully place each sliced of the baked oatmeal on the pan and cook for 4-5 minutes on each side.
Serve this Tropical Baked Oatmeal French Toast with a little butter, cinnamon/sugar and/or maple syrup.
*This recipe can easily be halved and baked in a 8″ or 9″ square pan or a deep dish baker.
Latest posts by The Survival Mom (see all)
- The Food Storage Companies I Recommend and Why - May 30, 2020
- Simple Food Storage Meals for Tight Times: Stock up on three months worth, fast! - May 6, 2020
- 5 Common Sense Steps to Grow What You Eat - April 29, 2020
- Prepper Food: 5 Fresh Essentials That Must Be On Your List - April 19, 2020
- 28 Inconvenient Truths About TEOTWAWKI - April 15, 2020