Baked Oatmeal

Baked oatmeal is a recent discovery and has become a breakfast go-to. We make a large pie dish full and while it tastes amazing straight out of the oven, it also keeps for days in the fridge. When mornings are hectic and breakfast feels unavailable, I can eat a slice of baked oatmeal and feel confident that I am checking a good box for a foundational breakfast. We strongly recommend that you soak the oats overnight. 

Why is it better to soak oats overnight?

When oats are soaked overnight in water, their starches break down which improves digestibility. Further, the phytic acid found in oats, which is an anti-nutrient, is greatly reduced after an overnight soak which in turn makes the nutrients in oats more easily absorbed by your body.

The benefits of oats are plenty. Oats are gluten free and studies show time and again that oats promote weight loss, lower blood sugar levels and reduce the risk of heart disease.

Baked Oatmeal

2 cups rolled oats soaked or uncooked

1 ½ cups milk of choice

½ cup maple syrup

½ cup unsweetened applesauce

2 eggs beaten

2 T cut butter

½ t baking powder

handful of walnuts or your favorite nuts/seeds

If you are soaking your oats, soak rolled oats overnight in enough water to cover – adding a splash of lemon juice, kefir, whey, yogurt or cider vinegar to the water. In the morning, drain oats and rinse them well.

Mix together everything, but the nuts/seeds. Pour into buttered pie dish and top with walnuts and whatever nuts you love. Bake at 350 F for 40 minutes or until a toothpick comes out clean. Serve with a pinch of cinnamon. We love to splash coconut milk on top with a glug more of maple syrup.

Did you know… that maple syrup is a good source of zinc and manganese, which both play a key role in strengthening the immune system?

Here is to your health.

This recipe was first seen on Jennifer Naraki’s Instagram.

Author: cordialorganics