A breakfast Dish-Oatmeal Bake

Around our home we either have eggs/toast or oatmeal bake for breakfast. There is a splash of Pancakes, Waffles, Madame Blueberry French Toast and a rare bowl of cereal at times, but normally eggs or oatmeal is the routine. I sometimes add some leftover sauteed potatoes or a cut up slice of tomato with the eggs or chicken sausage...
But if you any of you want to try something new that is yummy, give this a run for its money. Justin doesn't like things mushy and rest assured it is not mushy. It is sweet, warm, a bit crispy, easy to digest and essentially prepared the night before. Let me know what you think!

Oatmeal Bake

Ingredients:

4 ½ cups rolled oats

3 eggs

¾ cup butter

3 tsp baking powder

2/3 cup raw sugar (can do 1/3 c honey, 1/3 c sugar)

1 ½ cup buttermilk

1 ½ tsp sea salt

1 cup frozen blueberries (cranberries and Raspberries are great too)

Directions: This dish is a soaked dish, to break down the enzymes which make oats difficult to digest.

1. Mix-Oats, salt, sugar, butter and buttermilk

2. Place bowl in oven with ONLY the oven light on for the overnight hours. The oven light will be enough heat to allow the oats to break down with the buttermilk.
3. In the morning add-blueberries, baking powder and eggs. Mix thoroughly
4. Pour into an 8x8 greased glass baking dish.
5. Cook for approx 30 minutes at 375. It is done when it is cooked thoroughly and not runny.
6. Is great reheated the next morning as well.
7. Enjoy!