Soaking oatmeal is a simple procedure, and when it’s incorporated right into the recipe like this, folks won’t even wonder why they’re doing it – they’ll just get more minerals without even knowing why. The oatmeal dish makes a great make-ahead breakfast.
- 2 ½ c. whole rolled oats (not quick or instant)
- ¼ c. whole wheat or buckwheat (GF) flour, freshly ground
- 1 ¾ c. liquid*
- ½ c. (or cut to 1/4 c.) coconut oil (or butter, softened or melted)
- 1–2 c. pumpkin (1/2-1 16 oz. can)
- 4 eggs
- 1/4–1/2 c. maple syrup
- 1 tsp. baking powder
- ½ tsp. salt
- 3 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. nutmeg
- 1 tsp. cloves
- 1 c. raisins (or serve on the side)
- 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, maple syrup 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. Incorporate the pumpkin.
- Add the baking powder, salt, and all spices. Beat in the oats mixture, then add raisins (nuts are a nice addition, too), 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!
- *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.
- A reader reports that forgetting the baking powder is no problem, and cardamom instead of cloves is wonderful.