Friday, September 9, 2011

Baked Oatmeal, Sourdough & non-Sourdough versions

Baked Oatmeal is a great meal to add to your breakfast line up.  It's almost like cake for breakfast!  In fact, the other day my 12 year old came home from school, saw a bit of leftover baked oatmeal and sliced herself a piece for a snack.  She commented to me, "Mom this is really good!"  To which I replied, "Yea, it's baked oatmeal."  This froze her in her steps, because she refuses to eat oatmeal in any form, so the joke was on her!  (And, no she still refuses to eat baked oatmeal even though she knows now that she likes it- kids!)

Baked Oatmeal can be enjoyed as is, or covered with milk or yogurt.  I actually like it better once it's been refrigerated.  Lately I've modified my recipe to add sourdough starter to the soaking stage of the oatmeal.  It doesn't make it sour at all, and although I'm not sure how much the sourdough starter benefits us by being in the oats- I'm sure it doesn't hurt & probably helps to make it more digestible.  Try some baked oatmeal- besides it's great taste, the spices in here will make your kitchen smell wonderful!  Perfect for fall mornings...
Baked Oatmeal
2 cups oats (for non-sourdough version use 2 1/2 cups oats)
1/2 cup sourdough starter
1 1/4 cup buttermilk (for non-sourdough version use 1 3/4 cup buttermilk)

The night before:  combine oats, sourdough starter (if using), and buttermilk in a stainless steel or glass mixing bowl (or do what I do- save dishes by mixing it in a glass 9x13 dish & covering with plastic wrap til morning).  Allow to soak on the counter (not in the refrigerator) overnight.

1/2 cup coconut oil or butter (softened)
4 eggs
1/2 cup sugar or maple syrup (I use 1/4 cup honey, 1/4 cup unrefined sugar)

In the morning: preheat oven to 350.  Beat the oil or butter, eggs, and sweetener in a separate bowl until glossy (or if you're really lazy, like I am sometimes, just throw them on top of the soaked oats without beating first...).  Then add:

1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon dried ginger
dash nutmeg
2 teaspoons vanilla
optional add ins: 2 cups raisins, 2 cups chopped apples or bananas, 2 cups chopped nuts (I like nuts for the extra protein & crunchy texture, but my son doesn't like it that way.)

Combine with oats (if you haven't already just thrown it all together) and pour into a 9x13 baking dish (if it's not already in one).  Bake for 30 minutes.


This recipe is linked to Monday Mania,
Traditional Tuesdays
Real Food Wednesdays
Simple Thursdays


  1. hmm.. this sounds yummy! I just barely got a sourdough starter, so I will have to try this once it's fed and ready to go. Thanks!

  2. Yummy! I've been looking for a recipe for oatmeal that my husband will like. Oatmeal is so affordable and healthy! I've also been writing about sourdough on my blog, so I'll definitely have to try this one!

  3. @Kelsey & Sarah- yup, give it a try. it's a very forgiving recipe. I just made it today with a little extra oats & an extra egg (just wanted to see if I could up the protein) and it still turned out good! and Sarah I've got so many sourdough recipes on here I hope you find some other ones you want to try too! I'm going to check out what you've got going on with sourdough on your blog too :)

  4. I keep a rye sourdough starter going all the time - its so easy to make from scratch. There is a brilliant bread making book out there Bread Matters by Andrew Whitley which has loads - including chickpea and rice sourdoughts and a lovely section on gluten free baking. Another really useful link is his books on Food Combining and also on Gluten Free Cookery.

  5. This recipe sounds similar to an old family favorite. We also added shopped apples and applesauce to replace part of the oil. Our kids loved that warm in a bowl with milk for breakfast.

  6. @Liz & Carrie- thanks for stopping by & sharing!

  7. @Staci- that would be regular rolled oats, although now you have me curious what the sourdough version would look like with steel cut. If you try it let me know :)

  8. I used steel cut and it turned out very well. The only issue was that the top didn't cook as much and the oats were a bit crunchy so I have just put it back in the oven with foil on top to steam the oats on top. I think next time I will cook with the foil for 20 minutes and then leave it off for 10 so the top browns. Thanks for this great recipe! (fyi- I had no sourdough starter)

  9. @Staci- good for you for giving it a go! Once we're back in the states & have access to steel cut oats I will have to give that a try too :)


Hi, I love comments so please share your feedback & let me know what you think!