We treasure a mountain of memories of visiting the Silveira clan in their Valdez, Alaska home. Over the years, several of their family recipes have entered our repertoire. Sandy often made this breakfast dish when our large family invaded their peaceful dining room, and it fueled our many adventures of flying over glaciers in Paul’s plane, 4 wheeler rides dodging bears, hikes in the hills, salmon fishing and shrimping, etc. I sure miss these folks! I enjoy making her recipes while recalling the special times we shared.
Baked Oatmeal is a another one bowl wonder- and the variety is limitless. Most weeks I bake up a 9×13 pan and keep in the fridge for quick breakfasts or snacks.
6 cups oats (she uses quick but I have used thick rolled as well)
3/4 cup sugar or 1/2 cup honey. ( have cut the sugar in half at times)
4 tsp baking powder
1 tsp salt
1 cup applesauce
1 Tbsp cinnamon
2 cup milk (coconut or any other substitute works fine)
1 cup extras such as ground flaxseed, nuts, dried fruit, coconut, chocolate chips
(my favorite combination was 1 cup of crushed pineapple in the place of the applesauce with coconut and mac nuts as the 1 cup of extras. So good!!)
Mix all together and bake in a greased 9×13 pan at 350 degrees for 30 minutes or until knife comes out clean.