Baked Oatmeal

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!

Baked Oatmeal with topped with blueberries yogurt and maple syrup
Baked Oatmeal with topped with blueberries yogurt and maple syrup

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.

The recipe comes courtesy of my darling friend Mrs. Peters who sourced the recipe from the site the nourished kitchen. 

Ingredients

  • 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)

Instructions

  1. Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
  2. 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.
  3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
  4. 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.
  5. 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.
  6. Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
  7. Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
  8. Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
  9. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
  10. 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.
  11. If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.

Read more: http://nourishedkitchen.com/baked-oatmeal/#ixzz2X45wKthn

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3 Comments Add yours

  1. amandaspeters says:

    this looks AMAZING! I want this right now. But it takes a day to make hahaha so worth the wait though 😉

  2. amandaspeters says:

    if you get a chance give my soaked granola a try! Nice to have on hand for busy mornings

    https://unfoldingnaturally.wordpress.com/2013/06/05/soaked-granola/

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