What I love about oatmeal bake is I can use whatever fresh & dried fruits, spices and nuts I have sitting in my kitchen. Since making my first oatmeal bake (inspired by Wardee’s recipe), I’ve made at least 10 different varieties of oatmeal bake.
This is one of our top 3 favorites and…no… I am not sharing with you the other 2 (grin), you will have to wait another time for those ;o)
- 6 cups regular rolled oats
- 1/2 cup whey, raw apple cider vinegar, lemon juice or sourdough starter
- 8 cups water
Combine oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using whey, vinegar or lemon juice).
NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don’t worry, it won’t be sour as long as you drain and lightly rinse the oats in the morning!
- 1/2 cup lightly melted butter, coconut oil or olive oil
- 2 cups coconut milk or whole milk
- 6 eggs
- 1/2 – 3/4 cup rapadura or palm sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1-2 tsp freshly ground nutmeg
- 3/4 tsp sea salt
- 2 cups chopped strawberries, fresh or frozen
- 1 cup dried pineapple
- 1 cup coconut flakes
Morning arrives: preheat the oven to 375 F. Grease a 9×13 baking dish. Drain the oats through a fine sieve. Gently rinse and allow to drain while mixing together other ingredients.
In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, almond, nutmeg and sea salt. Add in strawberries, pineapple, coconut flakes and oats. Mix it all together gently, yet well.
Pour oatmeal mixture into a greased 9×13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the bake is done.
Take bake out of the oven and set it on a cooking rack. Let it cool for about 15 – 30 to set before cutting into bars.
Enjoy it simply topped with butter and raw honey… or do it my way (read above)… Store leftovers in the fridge, but you can leave it out for a day.
Excellent snacks for around the house, park, traveling via airplane or car!!
What are you favorite ingredients for a good, nourishing Oatmeal Bake??
Yum! Have you ever used fresh or frozen pineapple? It’s been such a long time since I’ve had it. Whenever I do I think of Jasmin. 🙂
This really does look so very delicious. It’s like making porridge special and fun without a ton of work.
Simply Tia says
This oatmeal sounds very tasty.. The photo is definitely calling my name. Yum Yum.
I made this with crushed pineapple this morning -it was DELICIOUS!
Thanks for a great start to a great recipe, I want to wean my 5 children from the somewhat healthier low sugar whole grain w/flax seed instant oatmeal…. So I went with a chocolate bake. I used a little less sugar, chocolate almond milk, some powdered protein and chocolate chips. Delish!
Steph (The Cheapskate Cook) says
Starting this today! Thanks 🙂
If you substitute sourdough starter, how much are you using? And do you also add water? Thank you!!
Marillyn Beard says
If you look at the recipe. The first part explains this…
“1/2 cup whey, raw apple cider vinegar, lemon juice or sourdough starter”