Lebkuchen has been a holiday tradition in my family since I was a child because my mother’s parents are from Nuremberg and Munich, Germany. However, I substitute apricots and dates for the traditional candied citrus peel because we don’t like it. ideal when paired with hot tea.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup vegetable oil
- ¾ cup white sugar
- 2 eggs
- 1 cup milk
- ½ teaspoon salt
- 1 tablespoon baking powder
- 3 cups quick cooking oats
- ½ cup raisins
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until firm, about 35 minutes. Serve hot.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 305 mg |
| Sugars | 24 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This is a unique way of making oatmeal! Husband and children liked it a lot. I myself liked the convenience of making ahead, but didn’t care much for it. It’s like a crumbly cake! I cut the sugar by half and used some ripe bananas for half the oil. I liked some reviewers’ suggestion of making a topping for it. I might try it again with blueberry sauce or sauteed apples.
Love it! Doubled recipe. Used 1 full banana instead of oil. 1 c sugar. 1 can drained ‘no sugar added’ peaches. Tastes good cold too.
My family loves this and asks for it often. I leave the raisins out but offer them, plus dried cranberries, pecans, chocolate chips, and maple syrup for people to add on when the oatmeal finishes baking. Plus a little milk.
Great flavor and aroma. It was somewhat dry, so I poured milk over it and served it up with blueberries. Don’t be fooled by the dryness, this is a great recipe. I see great possibilites by using other fruits. Tomorrow we are going to use cooked apples. cook’n’sherry
Delicious. I too swapped applesauce for the oil. I added chopped dates as well as some vanilla and cinnamon. Next time I’ll cut the sugar some more and add to taste after it’s made. I personally thought it was delicious with some almond milk splashed over it but I tend to like things sweeter than most.
Love this recipe! It was easy to make, tasted delicious and we had enough to last us for a few days. I also swapped out the oil for applesauce. My husband requested that this becomes a weekend breakfast staple!
we loved it and will definitely make again…..
Love it! My friends were visiting and asked for the recipe!
I made the recipe without the raisins, and topped it with fresh fruit. It turned out great and I am planning on making it again for a big family breakfast in a few weeks.
This recipe is also very good with frozen or fresh bueberries. My whole family loved it. Works great as a breakfast, snack, or dessert with ice cream.
We substituted applesauce for oil, used 1/2 c brown sugar instead of any white and also added a diced apple …. YUM!!
Used fresh blueberries. Definitely a keeper, especially for guests.
We loved this. I didn’t have any applesauce or pumpkin to sub for the oil (as I usually do) so I cut up an apple into small slices and used only 2 tablespoons of olive oil. I also used only 1 tablespoon of white sugar. I added a teaspoon of vanilla as advised by other reviews. The only reason I didn’t give this recipe 5 stars is because it’s rather bland. That being said, we both thought it was sweet enough without all the sugar and it was plenty moist without the oil. Next time I may add fresh berries to it prior to cooking. That should kick up the flavor a notch.
This is my go-to recipe for when we do brunch for family. Easy to whip together the night before and then toss in the oven while you’re getting ready in the AM. Also great for taking to a potluck. Everybody loves it! So soft and cakelike. You can totally jazz it up with nuts, craisins, whatever you fancy.
It’s a great start to a recipe. Like other, I sub out the veggie oil for apple sauce. I put in a 1/4 c sugar with a couple of tsp of Molasses, but next time I will use brown sugar. I also put 2-3 tsp of cinnamon and a tsp of ground cloves. Cinnamon is known to be a great sugar reducer with it’s natural flavor, so I like to have a bit more of it and lower the sugar content. I actually DO NOT make it the night before, but put it in the oven right away and I don’t notice any difference. I like to make a double batch and then I have the next morning’s breakfast already done. I top mine with Honey Greek Yogurt for the kids, so I really don’t need the oatmeal sweet at all b/c of the yogurt’s strong sweetness.
So, I made this this morning not knowing that it may/may not have to sit overnight in the comfort of my fridge or what have you but I made it anyway. I must say, I was unprepared for how delicious this was going to be. Thank you so much for sharing this recipe.
For a sweeter baked oatmeal, I make as is (except I use applesauce instead of oil for almost all my baking). It is delish! For a healthier breakfast, I substitute the sugar for maple syrup and I add whatever frozen fruit I have at the moment. This recipe is so good, any way I choose to make it!
In a world where this recipe exists (as well as some extra vanilla), I do not know why overnight oats still do.
I found it to be oily & too sweet. Will definitely replace oil with applesauce like other reviewers suggested if I make it again.
This is a staple at our house. I make it every week, usually doubling the recipe so we can eat it for 2-3 days. We use it instead of breakfast cereal, pouring milk over the top. We vary the mix-ins, often using berries instead of raisins (mulberries are our favorite). I leave off the cinnamon-sugar topping because it’s sweet enough without it.
This was amazing! I did tweek it! I added 1/2 cup coconut oil instead. I added 1 cup unsweetened almond milk. I also added 1/4 c maple syrup and 1/2 cup brown sugar instead of white sugar. I also added 2 tsp cinnamon 1 tsp vanilla and 1/4 tsp nutmeg. yummy and moist with a little light whipped topping on top!