Here is a recipe for the best breakfast ever! As I mentioned in another post – the best thing to come out of an obsessive quest to reduce and eliminate the deadly phytic acid from my diet was this recipe for baked oatmeal. The truth is I have never been a huge fan of pancakes or waffles, but I adore maple syrup and long Sunday breakfasts. I served the oatmeal warm with yogurt maple syrup and blueberries on top. How delicious!
This recipe takes a bit of time to make because you need to allow a few hours over night for soaking the oats and then a few hours in the morning for baking the oatmeal in the oven, but it is entirely worth the wait.
Put some oats, nuts and seeds in a bowl over night next weekend and make baked oatmeal a new Sunday breakfast favourite! I hope you enjoy it as much as I do.
- 1 pound steel cut oats
- 1 cup walnuts, or other nuts
- 2 tbsp yogurt, kefir, whey or buttermilk (for soaking)
- dash unrefined sea salt
- 6 pastured eggs
- 2 cups whole, fresh milk
- up to 1/4 cup maple syrup (optional)
- 1/2 cup raisins or dried cranberries
- 1/2 cup dried unsulfured apricots (diced)
- 2 tbsp cinnamon
- 1/4 cup coconut oil (plus extra for greasing baking dish)
- Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
- Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of fresh yogurt, whey, kefir or buttermilk.
- Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
- After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
- Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
- Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
- Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
- Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
- Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
- Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
- If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.