Ingredients
Scale
- 2 1/2 c. whole rolled oats (not quick or instant)
- 1/4 c. whole wheat or buckwheat flour (optional)
- 1 3/4 c. liquid (see below)
- 1/2 c. melted coconut oil (or butter)
- 4 whole eggs
- 1/2 c. sweetener (see below)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2–3 tsp. cinnamon
- 1–2 tsp. vanilla
- 1 c. raisins
- 2 c. chopped apples or pears, with or without the skin, OR
- 1 c. natural unsweetened applesauce
Instructions
- Two nights before you want to eat baked oatmeal at breakfast: Mix the oats, flour, and liquid together. If you have a 9×13 glass pan with a lid, I recommend mixing the oats right in there to save a dish. Allow to rest at room temperature, covered, for 24 hours.
- The night before you need the quick breakfast: Beat oil, sweetener and eggs until glossy (I use my KitchenAid mixer). The cold eggs generally made the coconut oil solidify a bit, but don’t worry about it. Just beat.
- Add the baking powder, salt (Use the code kitchenstewardship for 15% off of your first purchase), cinnamon and vanilla. Beat in the oats mixture, then add raisins and fruit, stirring to combine.
- Pour back into that 9×13 glass dish, put a lid on it, and refrigerate overnight. If you don’t have a lid, try one of these methods to avoid using plastic wrap.
- In the morning, put the pan (uncovered) right from the fridge into a cold oven and turn on to 350F. Bake for 30-40 minutes until a knife inserted in the center comes out clean and the oatmeal is not mushy to the touch.
- Serve warm with milk and extra syrup if you prefer. Store covered, either at room temperature or in the refrigerator. It’s pretty doggone good cold, too…I might be the type of person to buzz by a dish and snitch a bite here and there throughout the day!
Notes
For the liquid, choose from buttermilk, plain homemade yogurt (or store bought), raw milk, half milk/half yogurt, half water/yogurt, half whey/yogurt – good if you have whey to use up. If you don’t have raw milk, as long you mix it with half yogurt or cultured dairy, it should be fine for the soak overnight, but don’t use 100% pasteurized milk as the only liquid.
For the sweetener, just about anything goes, including cutting it in half or more, since you can always add maple syrup to the top when you serve the dish if it turns out a bit not-sweet-enough. I prefer maple syrup or honey, but I’ve used sorghum, sucanat, brown sugar and date sugar and various combinations of the above.