After finding this recipe for Baked Oatmeal a few weeks ago I've been making soaked baked oatmeal for breakfast - we love it! I searched for several recipes, mixed them up a bunch, removed ingredients and found which combination we like best.
I really like how soaking the oats before preparation makes them easier to digest and helps your body better absorb the oatmeal’s nutrients.
This is a super easy recipe. I often mix all the dry ingredients together in a little container when I begin soaking the oats and then in the morning just add everything together. Many times my husband has added the ingredients in the morning and baked it for me.
Normally 1 8x8 pan of this oatmeal will feed the three of us twice.
Soaked Baked Oatmeal
2 cups rolled oats, not instant
1 cup full-fat plain yogurt with live, active cultures
1/2 cup water
1/3 cup coconut oil, melted
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp baking powder
1/3 cup whole milk
1 – 2 cups fresh, frozen or dried fruit (we often do raisins or apples)
Mix oats, yogurt and water in an ungreased 8 x 8 baking dish. Cover with a clean towel and let sit at room temperature for 12-24 hours. Don’t worry, your yogurt won’t spoil. The live cultures keep it from going bad.
When you are ready to prepare your oatmeal, mix remaining ingredients in a bowl. Add to oatmeal mixture and stir until incorporated.
Bake at 350° for 40 minutes. Scoop servings into bowls and top, if desired with real maple syrup and milk.
Sometimes we don't put any fruit into the oatmeal and just add fresh cut apples or raisins to our bowls before eating.
Leftovers are great re-heated.
Linking with Comfy in the Kitchen, An Original Belle, The Purposed Heart, The Better Mom, Barn Hop, Your Thriving Family & Mama Chocolate
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