Sunday, January 8, 2012

Baked Soaked Oatmeal

I don't know how you feel about oatmeal, but it is a staple in our breakfast repertoire.  Tom and I really like it, but the kids?  Not so much.  So, I am always looking for ways to make oatmeal in such a way that pleases everyone.  And that can be a challenge.
Not only is eating a healthful breakfast important to maintaining a healthy body, but it is also a wonderful way to maintain a "healthy" family.  Eating meals together as a family at the table with conversation (and sometimes chaos) is a priority in our house.  I can't imagine starting our days any other way!


Baked Soaked Oatmeal

  • 2-1/2 C oatmeal (steel-cut or old-fashioned)
  • 1 T whole wheat flour
  • 1-3/4 C buttermilk or yogurt
  • 1/2 C coconut oil, melted
  • 4 eggs
  • 1/2 C sucanat, maple syrup or honey
  • 1 t baking powder
  • 1/2 t sea salt
  • 2 t cinnamon
  • 2 t vanilla
  • 1 C raisins
  • 2 C chopped apples (no need to peel, just core and chop) or other fruit
  • Optional: 1-2 C chopped nuts
  1. Soak oats, flour and buttermilk covered on kitchen counter overnight, but 24 hours is better in order to break down more phytic acid.
  2. Just before baking, beat oil, sugar, and eggs until glossy. Add baking powder, salt, cinnamon, and vanilla; beat. Stir in oats, raisins, and chopped apples (or pears). Mix into oat mixture.  If mixture seems a little too dry, it's okay to add a little more milk.
  3. Pour into 9×13 baking dish and bake at 350° for 20-40 minutes, depending on your desired consistency.  30 minutes is perfect for us.
Note:  You can also mix all the ingredients together ahead of time (wet ingredients first, add dry ingredients, then add the last 3 ingredients) and freeze until you’re ready to set on the counter for up to 24 hours and then bake.  Or set it right into the oven with the automatic turn-on feature set so you can wake up to the smell of cinnamon in the morning and breakfast all ready to eat!

Recipe adapted from Kelly the Kitchen Kop.

No comments:

Post a Comment