This is our Saturday breakfast, and is evolving a bit week to week, but the current version is so good.
2 c. rolled oats
1/4 c. yogurt
2 1/2 c. water
1/4 c. chopped nuts (e.g., pecans)
2 T. butter, melted
1 c. milk
large pinch of salt
cinnamon, vanilla, or other flavors
2 apples, sliced
Soak the oats, yogurt, water, and nuts overnight. Mix in the rest of the ingredients except apples. Butter an 8″ square pan and layer the apples in, then pour the rest on top. Bake at 425F for about 45 minutes, or until it is set. Let it cool a bit. Serves 4-6
The soaking helps break up enzyme inhibitors, making the grains and nuts more nutritious. In a pinch, you could eliminate this step.
Make it yours! The apples are optional (or you could add a different fruit, dried or otherwise). You could switch out the grains, nuts, or spices, or eliminate the syrup and use dried fruit instead.