I never know how much my kids will eat in the morning. Oatmeal is a favorite breakfast, but on their less-ravenous mornings, I'm often left with a full pot of mush, all dressed up with nowhere to go. Recipes using cooked oats are few and far between, and reheated oats don't do much for me, so I got myself to work.
1 cup flour
1 cup milk
2 cups cooked oatmeal
1/2 cup coconut oil (or butter), melted
1/4 tsp salt
6 eggs
Beat everything together. Pour into a 9x9 baking dish. Bake at 350 for 25 minutes until fluffy and golden. Cool slightly. Cut into squares and serve with syrup.
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