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Baked Oatmeal Version 2.0
After a lot of experimentation over the past year, we have come up with a second version of the Baked Oatmeal recipe I posted a while back. This version is thicker, fluffier, and still feeds 6 people comfortably. We felt it has a better flavor and is not near as dry as the original recipe we used for so long. I hope that you enjoy this one as much as the old recipe. This Version 2.0 is also just as versatile as you want it to be by adding additional ingredients such as nuts, fruits, coconut or by varying the spices you add to the mix. Bake some up and enjoy! Baked Oatmeal Version 2.0 In a large bowl, combine all the dry ingredients very well: 2 1/2 Cups Oats (Both regular and instant oats work well in this recipe) 2 Tbsp Ground Flax seed 2 Tbsp ground chia seeds 1/4-1/2 Cup sweetener - Sugar, honey, or maple syrup work well in this recipe. (If using honey or maple, decrease the water by the amount 4 slightly heaping Tbsp THRIVE Milk powder 1 tsp cinnamon 1 1/2 tsp baking powder 2 1/2 Cups water 4 eggs, beaten 1/3 cup Coconut oil, melted Pour the water over the dry ingredients, then the eggs. Mix well. Gently pour the melted coconut oil over and stir well. Pour into an oiled 9X9 pan and bake at 375 for 30-35 minutes. Remove from oven, allow to cool for 5 minutes before serving. Delicious served with a pat of butter melted on top, or with some fresh fruit poured over. Baked oatmeal is wonderful with added fruits or nuts before baking, too. Toss in some walnuts, pecans, almonds, apples, or even diced pears or peaches. This one is a nice recipe for a chilly afternoon with that same old fashioned flavor as Mom's stuffed peppers and the convenience of a quick serve casserole. It goes great with some fresh baked rolls or garlic bread.
Tuck this one away, too, in the fridge for the next day as a make ahead and bake later meal. I love to use these kinds of casseroles or meals for Sabbath meals because I don't have to cook that day, just reheat and serve! Stuffed Pepper Casserole Serves 4-6 1 - 1 1/2 Cups Freeze Dried Chicken Chunks plus 3/4 Cup water (May also use THRIVE Beef, rehydrated) 2 Tbsp EVOO (Extra virgin olive oil) 1/2 Cup Freeze Dried Onion, rehydrated, or diced yellow onion 3 Cloves garlic, finely chopped 1 Cup Freeze Dried Red and Green Peppers plus 1/4-1/2 Cup water 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (14.5 oz) diced tomatoes, undrained 2 Cups water and 2 tsp Chicken Bouillon 1 can (8 oz) tomato sauce 1 tablespoon soy sauce (optional) 1 teaspoon Italian seasoning 1 cup uncooked Instant Brown Rice 1 Cup Freeze Dried Cheddar, rehydrated, or 1/2 Cup Freeze Dried Cheddar plus 1/2 Cup Freeze Dried Monterey Jack Directions In 4-quart saucepan, sautee onion and garlic over medium-high heat 5 to 7 minutes, then add the rehydrated meat. Stir until heated through. Add bell peppers, salt and pepper. Heat through. (If you used fresh meat you may need to drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Place in a baking dish, sprinkle with cheese, and either cool for cooking later in the day or next day, or place immediately in a 350 degree F oven and bake for approx. 15-20 minutes. Serve hot with rolls. Easy Potato and Egg Casserole, is one that may quickly become a favorite for the family.
If you are tired of plain eggs, and just don't want a quiche, why not try this great recipe? A simple way to make potatoes and eggs without all that standing over the stove! Potato and Egg Breakfast Casserole Feeds 4-6 as is. Need a bigger recipe? Double it and bake it in a 13X9X2. Just remember to increase your baking time accordingly. 2 Cups Freeze Dried Potato Dices plus 3 Cups HOT water 1 Cup Freeze Dried Cheddar plus 2-3 Tbsp water 1/4 Cup Freeze Dried Onions plus 1/2 Tbsp water 1/4 Cup Freeze Dried Dices Chili Peppers plus 2 Tbsp water 1/4 Cup Olive oil 6-8 eggs or 12-16 Tbsp Freeze Dried Scrambled egg mix plus water as per package directions 1/2 Cup Milk Salt and pepper to taste Add water to potato dices in a bowl and let set for 10 minutes. Add water to Cheddar and let set for 10 minute. Add water to Onions and Chili peppers in the same bowl and let set. Mix up eggs and milk or Freeze Dried Scrambled eggs, water, and milk. Take potatoes, and drain excess water if any, and mix with 1/3 of the cheddar cheese. Mix together well. Add onions and chili peppers, olive oil and salt and pepper to taste. Press into the bottom and sides of a greased pie plate (9 inches works well). Make sure this “crust” is pressed firmly. Place in a preheated 450 degree oven and bake for approx. 15-18 minutes until golden brown on the bottom. Remove from oven and pour the egg mixture over top. Replace in oven for 8 minutes. Sprinkle with cheddar cheese and replace in the oven for another 5-10 minutes or until a knife inserted in the center comes out clean. Serve hot with fresh fruit or juice. Delicious! Need a flavor change? In the mood for something simple, and filling? How about a nice hot-from-the-oven Chicken and Rice Casserole with a creamy sauce. This one would go great paired with a fresh salad from your Survival Vegetable garden, or some hot steamy vegetables on the side. Not in the mood to worry about cooking up the veggies? Rehydrate some THRIVE Freeze dried broccoli, cauliflower, or your other favorite vegetable and toss it right into the meal for a simple-to-serve all-in-one meal. Chicken and Rice Casserole 1 whole onion, chopped, 3/4 Cup Freeze Dried Chopped Onion plus the water to rehydrate 1/4 Cup oil or butter, I use olive oil 1/4 Cup Flour - Gluten-Free Flour works great. 2 Cups Chicken Broth - 2 Cups water plus 2 tsp Chicken Bouillon Sautee onion in butter or oil, remove from heat and mix in flour; mix well. Add 2 Cups broth and whisk thoroughly. Replace on burner and on medium heat, cook til thickened. Remove from heat. NOTE: May also use Judi’s Creamy Chicken Soup Mix Recipe - my jar happens to be GLUTEN FREE. 1 1/2 Cups Instant Rice plus 1 1/2 Cups water 1 1/2 Cups Freeze Dried Chicken plus 3/4 Cups water Salt and Pepper to taste Preheat oven to 350 degrees F. Prepare baking dish by lightly greasing the bottom and sides. A 9 inch square works nicely for this recipe. You can also use a round casserole or pie plate if you prefer. Rehydrate the Freeze Dried Chopped Chicken, set aside. Cook the rice til done, then add the rehydrated chicken, mix in the creamy soup mix. Mix well. Pour into prepared baking dish. If desired, sprinkle with shredded cheese. Cook in 350F oven for about 20-30 minutes until heated through. Remove from oven. Allow to set five minutes before serving. Suggestions: Dress it up a little with some of your favorite re-hydrated Freeze Dried Shredded cheese 5 minutes before baking is finished to melt the cheese thoroughly. For more variety, add vegetables to the mixture before baking. Broccoli, Cauliflower, asparagus, or spinach would go nicely. Also is delicious topped with crushed crackers or potato chips. Sprinkle on top five minutes before cooking is finished, and serve. If you have already made a batch of the Enchilada Sauce, this next recipe is perfect for using that Sauce to make a hot meal for your family. Cheesy Quinoa Enchilada Bake is packed full of great things your body needs to keep you going and your family growing strong! It is a generous dish filled with flavor and seasoning to satisfy that craving for something different from your home storage meals.
In this recipe, we like to use Organic Anasazi beans which we pick up from our local market or can order online in larger bulk packaging. These are great beans for home storage as they are lower in the ingredients that can irritate digestion, which can, in turn, lead to a more peaceful home. Cheesy Quinoa Enchilada Bake 4-6 Servings (Possibly 8 servings depending on sides and garnish) You will need: 1 Batch of our Easy Enchilada Sauce 1 Cup cooked beans (or 1 Can of beans drained - Pinto, Black or Anasazi) 3/4 Cup Quinoa with 1 1/4 Cup water and 1 1/2 tsp vegetarian Chicken Bouillon mixed in then cooked according to package directions 1 1/2 Cups Freeze dried Corn, rehydrated with 3/4 Cup water 1 Cup Freeze dried Chopped Chicken, rehydrated with 1/2 Cup water 1 Cup Freeze dried Tomato Dices, rehydrated with 1/2 Cup water 1/4 Cup Freeze Dried Chopped Onions + 1/4 Cup water 1/4 Cup Freeze dried Chili Peppers + 2 Tbsp water 2-3 Tbsp cilantro 2 Cups Freeze dried Cheddar, rehydrated according to package directions Pinch of Cayenne, if hot and spicy is desired Ideas for garnish: Sour Cream Avocado Black olives Lettuce, chopped Fresh Tomato, diced Fresh Onion, sliced or diced Preheat oven to 350 degrees F. NOTE: If using dry beans such as Pinto, Black, or kidney, make sure to start them the night before. Dried Anasazi Beans take about 45 minutes to cook, so make sure to start those before starting the rest of your recipe, and allow them to simmer while you assemble the rest of the ingredients. Cook beans. While they cook, cook your quinoa. Rehydrate vegetables, chicken, and cheese according to directions above while the beans and quinoa simmer. When everything is cooked and rehydrated, assemble as below: In a large bowl, combine cooked quinoa, rehydrated corn, chicken, onions & peppers; add about 3/4 of the rehydrated tomatoes, cooked beans, half of the Easy Enchilada Sauce, and half of the cheese. Mix thoroughly. Place in a 2 quart baking dish. Pour the remaining tomatoes on, then top with the rest of the Easy Enchilada Sauce and the remaining cheese. Bake for 40-45 minutes until the cheese on top is bubbly and melted. Remove from oven and top with garnishes or serve hot with the toppings in buffet style, and allow diners to add their own toppings. SERVING SUGGESTIONS: - In hard taco shells with taco fixins - With corn tortilla chips - In soft taco shells like a burrito - Leftovers would be good served like Hash, with poached or fried eggs on top - How about in the GF Naan breads we like to make? - Might even make a yummy enchilada filling if you cut back a little on the quinoa and add more chicken and beans, then stuff shells, roll up, place in baking dish and pour sauce over then bake and cover with cheese! YUM Vegetarian? Make this recipe without the chicken and add a can of chick peas.  If you have already seen or tried our Perfect Gluten Free Pie Crust recipe we have, then you saw I mentioned a Hearty Chicken Pot Pie. This filling is also Gluten Free and uses just a little bit of the THRIVE Gluten Free Flour to make the Roux and thicken the filling for a nice, old fashioned pot pie like Gramma used to make. This one is packed full of great freeze dried products and lots of veggies for a delicious dinner for at least four. It can be made in a round pie plate or even a square baking dish. For ease of printing, we have even included the recipe for the THRIVE Gluten Free Pie Crust at the end. GLUTEN FREE Homemade Hearty Chicken Pot Pie Filling 1/3 Cup butter 1/2 to 3/4 Cup Freeze dried onions + 1/3 +/- Water, in a small bowl 1/3 Cup THRIVE GF Flour 1/4 tsp Black Pepper 1 3/4 Cups water to which has been added 1-2 tsp of Vegetarian Chicken Bouillon (To taste) 2 Tbsp Powdered Milk + 2/3 Cup water 1 1/2 Cups Freeze Dried Chicken Chunks + 3/4 Cup Water, in a medium bowl 1 Cup Freeze Dried Corn + 1/3 Cup HOT Water 1 Cup Freeze Dried Peas + 1/3 Cup HOT water 1/4 Cup Dried Carrots + 1/4 Cup HOT water 1/2 Cup Freeze Dried Celery + 4 Tbsp Water 1 Cup Freeze Dried Potato Chunks + 1 Cup Water (Potatoes are Optional) NOTE: If I am looking for a hearty, thick pot pie filling, I use the amount of vegetables and meat listed. If looking for a little more saucy filling, reduce potato chunks, peas, corn and chicken by 1/4 Cup each, and slightly reduce the amount of water used for rehydrating these items. Preheat oven to 425 degrees Fahrenheit. In a large sauce pan, melt the butter, then add the onions and cook till onions are “clear”, to bring out their flavor. Remove from heat. Add 1/3 Cup THRIVE GF Flour and black pepper, stir to mix well. May be a little dry, but try to mix in all the flour with the butter. Then add the milk and whisk together well. Add the water with the bouillon already dissolved. Mix well. Replace pot on burner and cook on medium-high to high heat until mixture thickens like gravy. Remove from heat and add re-hydrated vegetables and chicken. Pour into prepared crust, carefully place top crust on top of pie and seal edges well to prevent dripping into oven as it bakes. Poke holes in top crust to release steam while cooking, then place in a 425 oven and bake for 30-40 minutes, until crust is golden brown and pie is hot and bubbly. Remove from oven and set for 10-12 minutes to allow filling to set before serving. NOTE: Is best to place a drip pan below the pie as it bakes, just in case the pie drips and to hopefully prevent smoke in the kitchen! :-) THRIVE PERFECT GLUTEN FREE PIE CRUST Gluten Free Pie Crust 2 Cups THRIVE Gluten Free Flour 1/2 tsp Himalayan Sea Salt 1/2 Cup Butter, softened, NOT melted 1 Egg 2/3 Cup Water (start with 1/3 and then add 1 Tbsp at a time until dough is right consistency) Preheat oven to 425. In a bowl, mix together THRIVE GF Flour and salt. Mix in softened butter until crumbly. Add egg and 1/3 cup water, mix well. As needed, add 1 Tbsp additional water until dough is the consistency of soft pie crust. This dough is not likely to be dry, like old fashioned pie crust, and may be too sticky for rolling pin. NOTE: Experience shows that when it is as dry as old fashioned crust, it crumbles and does not hold together well when transferring to the pie plate. I prefer this dough, softer, like a stiff cookie dough, so that it may be spread with the fingers. Making a dessert pie and want the crust a little sweet? Add your sugar to the flour and salt mixture. How about a savory crust for a pot pie or dinner pie? Add the desired spices with the dry ingredients and mix thoroughly. Divide the dough into two pieces, slightly less than 2/3 of dough for the bottom of the crust and slightly more than 1/3 for the top crust. Place large piece of dough in the bottom of a 9 inch pie plate, flatten with the palm of the hand, then spread the dough evenly throughout the pan and up the sides, leaving a high enough edge to seal the top crust. Prick the bottom with the tines of a fork so that steam may escape and crust will not bubble up. Place in a preheated 425 degree oven for approx. 8-10 minutes, not allowing it to brown or cook fully. While crust is baking, liberally sprinkle GF Flour or Oat flour on wax paper or parchment. Place the small piece of dough on the floured paper and flatten with palm of hand. Sprinkle top with flour and then gently press with hands to the size of the top of the pie plate. When Pie crust bottom is ready, add filling to crust. GENTLY cover the top of the pie with the top crust, trying to close all the edges with the crust so that the filling does not spill over in the oven. Prick the top of the crust to allow steam to escape while baking. Place pie in the oven and cook according to pie recipe directions. Remember to cover the outer edges with foil to prevent burning if the baking time is long, like for an apple or pot pie.   These two photos are pre-baked. I wanted to be able to show how the crust fits easily on top. Make sure to poke holes to let steam escape as it cooks.  The crust didn't feel too dry when I rolled and pressed it out, but the finished product shows that I must have added just a tiny bit too much flour. Not the perfect pot pie model - but it sure did taste delicious! This recipe amazes me because it tastes just like an old fashioned "normal", wheat filled pot pie, yet it is all gluten free! Some recipes are meant to be eaten fresh right from the oven, while others are great to put away, already to go for later or the next day. This recipe is one that can go either direction, eaten fresh or refrigerated for later, depending on your need. We often use casserole recipes for times when we know we are going to be busy and have little time to cook the next day. Mixing them ahead and sticking them in the fridge makes the next day’s preparations a lot less hectic and more relaxing for the family.
Our THRIVE Risotto with Brown Rice, Chicken, and Spinach is one of those easy to toss together, and great to stick in a covered dish away for later. After a long day at work or running errands, just pop it in the oven for about 30 minutes at about 425 degrees F and you have a great dish to toss on the table with a fresh salad or even some garlic dinner rolls. Risotto with Brown Rice, Chicken, and Spinach 1 1/2 Cups Instant Brown Rice 2-3 Cups water 2 1/2 tsp Vegetarian Chicken Bouillon Bring rice to a boil, reduce heat to simmer and allow rice to cook, thoroughly, while you prepare the rest of the ingredients. Stir occasionally to prevent burning. 3/4 Cup Freeze dried Parmesan Cheese, rehydrated (additional for sprinkling on the top or for serving) 3/4 Cup Freeze Dried Mozzarella Cheese, rehydrated 1 1/2 Cups Freeze Dried Spinach + 1/2 Cup water, mixed gently in a bowl 1/2 - 1 Cup Freeze Dried Onion + 1/6-1/3 Cup water, mix in medium bowl 1/2 Cup Freeze dried Green Onions + 1/8 Cup water, mix in small bowl 1 1/2 Cups of Freeze Dried Chicken Chunks + 3/4 to 1 Cup water, mix in a medium bowl 1 Lemon, Cut into thin slices (Optional) 3 Tbsp butter or olive oil 5 cloves Garlic, chopped 1/4 Cup fresh parsley, chopped, or 1 1/2 Tbsp dry Parsley 1/2 Cup Dry White Wine (may also use grape juice) Optional 2 Tbsp Lemon Juice Additional 3 Tbsp Butter, melted Salt and Pepper to taste Cook Rice in water with Bouillon until soft. Set aside, covered. Rehydrate the onions, scallions, and spinach each in a separate bowl with their appropriate water. Next, rehydrate chicken in the 3/4 to 1 Cup of water for approx. 10 minutes. While that is rehydrating, place the first 3 Tbsp Butter or Olive Oil in a large fry pan and heat on medium high heat. Add the garlic, rehydrated onions, scallions, and lemons. Saute lightly, then add the spinach and parsley and saute just until heated through. Reduce heat and add the rice, and chicken to the spinach mix, and mix through, gently. Pour Parmesan cheese, lemon juice and melted butter into the pot and stir thoroughly, to mix. Season with salt and pepper, if desired. Serve immediately. NOTE: This recipe is great for Shabbat (Sabbath Meal) - make it on Prep day and place it in a 9 inch round pie plate or 8-9 inch baking square dish, sprinkle with additional Parmesan cheese and cover. Reheat, covered, for approx. 25-35 minutes in a 425 oven the next day! You may need to drizzle about 1/3-1/2 cup of water over the rice before baking to ensure it does not dry out in the oven. |
Prepping Expert
AuthorJudith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes. Disclosure
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.
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