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...
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.
Enjoy!
Lisa
This recipe is linked to Monday Mania,
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