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Baked oatmeal sounds like a strange thing, but TRUST ME, you’ve got to try this! Not only is it nutritious and filling, it is delicious and very versatile. My recipe is loosely based on one that was posted anonymously on another blog, so “thanks”, anonymous poster! We did make several changes, so feel free to experiment and find what works for you.
Ingredients:
- 6 cups of organic oatmeal
- 3 1/2 cups of buttermilk
- 1/4 cup freshly ground flour (rye will really help break down the phytic acid)
(The night before, mix the above in a large bowl and cover. Let it sit on the counter overnight.)
- 3 bananas, mashed
- 2 eggs, beaten
- 1/3 cup grade B maple syrup
- 2 teaspoons baking powder
- 1/2 cup coconut oil, melted and cooled (if it’s still hot, it will cook the eggs when you mix it in!)
- 1 cup of dried fruits and/or nuts
- 2 teaspoons cinnamon (we like to add lots of spices, such as pumpkin pie spice or nutmeg. Be creative!)
Instructions:
- Preheat the oven to 350.
- Mix all of the remaining ingredients into the oatmeal mixture, then scoop it into a grease 9×13 baking dish. Smooth it out and bake for one hour.
- Cut into squares (think bread pudding) and serve with cream, more maple syrup or fresh fruit to top!
Looking for more fun breakfast ideas? Check out these!
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Yumm, Justyn! This looks delicious. I shall try it after we settle into our next home.
I can’t wait to hear what you guys think of it! I made it yesterday with some pumpkin pie spices and extra cinnamon… amazing comfort food!
I’ll be praying that your move goes smoothly and the kiddos settle in quickly. We’ll miss you!
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[...] Oatmeal: We absolutely love baked oatmeal! I know it sounds strange, but give it a try and I think you’ll love it, too. Once [...]
The phytic acid will be inhibited from breakdown by the calcium in the buttermilk. From what I have read its better to soak grains in warm water. In this recipe maybe a tablespoon of apple cider vinegar won’t change the flavor and would help break down the phytic acid.
I’ve been reading about that, too, the last several months. Since we’re currently on GAPS, we can’t eat this right now, but I might alter the recipe a bit whenever we’re back to eating grains. Thanks for pointing out this new info, Cynde!
[...] imagine what you can do with those seven products! Yogurt and kefir for smoothies, buttermilk for baking, sour cream and creme fraiche for dips and toppings, cultured butter for your fresh baked bread, [...]