Baked Oatmeal

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:

  1. Preheat the oven to 350.
  2. 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.
  3. 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!

10 thoughts on “Baked Oatmeal

    • 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!

  1. Cynde Nozawa says:

    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! 🙂

  2. Rachelle says:

    Hi! This sounds delish! I was wondering if you can freeze this though? If so, how do you do that? Thanks I cannot wait to try it!

    • Hi Rachelle! I haven’t tried to freeze this, before. I’d suggest cutting it into serving-sized portions and then wrapping it in plastic wrap and putting it in a freezer ziploc. I’ve also found that wrapping in plastic wrap and then in freezer paper helps to prevent freezer burn. 🙂

  3. Staci says:

    I found this recipe on Pinterest when searching for healthy breakfast ideas for my kids. I made one batch of these this morning to freeze. The kids loved them! I made a second batch tonight and substituted unsweetened applesauce for the coconut oil. They turned out great, too! I posted these on Facebook, and all of my friends are wanting the recipe! Thanks so much for such a healthy recipe that kids love!

    • I’m so glad you enjoy it! You can also just use melted butter in place of the coconut oil, but we love the chance to get those healthy fats! 🙂

  4. Dona Landrum says:

    I have been trying to figure out the soaking idea. I understand that phytic acid needs to break down for better digestion of grain and nuts. What I question is……do you need to rinse the oats after you soak them with some form of acid. If not, what happens then to the phytic acid that was in the oats and added flour??? My husband and I don’t have any digestion problems and sometimes I eat my oats without soaking them. Is there other health benefits to soaking other than better digestion???

    • To be honest, I only soak the oats for this recipe because it makes such delicious results! 😉 I don’t normally soak nuts, oats, rice, etc. Some people say they see a huge difference when they do, but we never have. God doesn’t tell us to soak any of those things, in the Bible, and it’s just not logical (in my opinion) to do so. With rice, they’ve found that it really just doesn’t work, anyway.

      In my opinion, wheat should ideally be used in sour doughs, so that it can be broken down into something that is easily digestible, but most especially to *avoid* store-bought yeast. The more I’m learning, the more I’m seeing that quick rise yeast (anything other than sour dough) is really nasty stuff and we should avoid it. In the Bible, we see that the people ate sour dough (naturally-risen) bread, except for occasional times when they were instructed to eat “unleavened” bread (unfermented/not sour dough).

      I think that the phytic acid can be a very good thing, in moderation. It detoxifies the body, so when God instructed people to eat unleavened bread, they were having detoxes. 😉 I’m hoping to get started with sour dough, but for now we just buy occasional sour dough from the store and we don’t soak anything besides this recipe.

      That’s my 2 cents, for what it’s worth. 🙂 Hope it helps!!

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