Soaked Peanut Butter Oatmeal Breakfast Cake

My grandma never bought sugary cereals for her kids, my mom was so bummed about this that she always knew that her kids were going to have sugary cereal.  And we did.  Cinnamon Toast Crunch, Cookie Crisp and Peanut Butter Captain Crunch were some of my faves.

While my elementary school had actually served edible food, middle school and high school did not.  So when I entered the 7th grade I came home VERY hungry.  I had to start eating a more substantial breakfast because I didn't touch the cafeteria lunches.  This was 2 packets of flavored instant oatmeal cooked in the microwave with extra sugar. 

So I have merged and healthified my favorite morning meals from the past to make this Soaked Peanut Butter Oatmeal.  It is has great peanut flavor, is slightly sweet and has a thin crispy crust on top.  If I forget to start the oats soaking 24 hours in advanced, I throw in ¼ cup rye flour or flakes to speed the breakdown of antinutrients.  This recipe is yummy with any nut butter, make your own with soaked and dehydrated nuts for super nutrition.

3 cups steel cut oats

3 tablespoons whey or lemon juice

3 cups water

1/3 cup sucanat

2 tablespoons butter, melted

1/2 cup peanut butter

2 eggs

3/4 teaspoon salt

2 teaspoons vanilla

3/4 cup milk

Soak oats with water and whey for 24 hours.  Place in fine strainer, rinse well and let drip for 5 minutes.  Meanwhile, combine sugar, butter and peanut butter, mix well.  Beat in eggs, salt and vanilla.  Carefully thin out with milk, mix in strained oats and pour into a 9 by 13 baking dish, spread evenly and bake at 350 degrees for 25 minutes.  Serve with bananas, raisins and fresh whipped cream.

I bet this chocolate whipped cream would be divine.
links; Tasty Tuesday, Tempt My Tummy, Traditional Tuesday, Real Food Wednesday, Works For Me Wednesday