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Baked Oatmeal Recipe

Looking for an easy Baked Oatmeal recipe? Learn how to make Baked Oatmeal using healthy ingredients.


Submitted by jessrsmith

Makes 8 servings



Oatmeal breakfast cassserole baked in 9x13 pan.

Recipe Ingredients for Baked Oatmeal

10 cups, rolled oats, thick
1 cup almonds, raw
2 tbsp yogurt, whole plain
6 large eggs
14 oz Organic Premium
1/2 cup almond milk
1/2 cup raisins
3/4 cup shredded coconut, unsweetened
1/4 cup Turbinado Sugar
2 tbsp cinnamon
1/4 cup butter

Recipe Directions for Baked Oatmeal

  1. Ingredients for Baked Oatmeal

  2. ? 1 pound steel cut oats (denser texture) or rolled oats (for a fluffier texture)

  3. ? 1  cup walnuts or almonds chopped*

  4. ? 2 tablespoons yogurt, kefir, whey or buttermilk, for soaking

  5. ? dash unrefined sea salt

  6. ? 6 pastured eggs

  7. ? 2 cups whole, fresh milk or coconut milk (even better and adds good fat)

  8. ? up to ¼ cup maple syrup or other sweetener, granulated works as well as syrups (optional - is good without or could use a couple droppers of stevia if don't want sugar)

  9. ? ½ cup raisins or dried cranberries*

  10. ? ½ cup dried unsulfured apricots, diced*

  11. ? 1/2 cup+ shredded coconut plus some for top*

  12. ? 2 tablespoons cinnamon

  13. ? ¼ cup coconut oil or ghee, plus extra for greasing baking dish

  14. ? *the nuts and fruit and coconut are all very flexible and can be increased or decreased or substituted as fits your tastes - just want to keep a reasonable ratio of additions in the mix such that if you add much more bulk than the recipe, you should probably increase your liquid some to match - don't need to adjust liquids if you omit anything, it seems to do fine

  15. Method for Preparing Baked Oatmeal

  16. 1. Pour the oats and nuts into a ceramic container or mixing bowl (unless you want the fluffy cake-like version, which is super good, then see below for soaking recommendation).

  17. 2. Add enough warm filtered water to completely submerge your oats and nuts with about an inch above. Add a dash of salt and a two tablespoons of  plain yogurt, whey, kefir or buttermilk.

  18. 3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen ? about eight to twelve hours or 24 hours if you are using rolled oats and want a fluffy cake-like texture - if you do this long soak, put nuts in half-way since they don't like the extra time and get soggy

  19. 4. After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.

  20. 5. Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or butter.

  21. 6. Meanwhile beat together eggs, milk and sweetener (if you?re using it), until well-combined and frothy.

  22. 7. Pour the mixture of eggs, milk and sweetener over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.

  23. 8. Gently fold dried fruit, cinnamon, coconut and coconut oil into the porridge-like mixture.

  24. 9. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance. Sprinkle shredded coconut on top if desired.

  25. 10. Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen. (sometimes it takes up to 60 minutes)

  26. 11. If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving. Is great with yogurt on top.

  27. 12. To reheat, cut squares and mash down on a skillet with a generous amount of ghee, butter or coconut oil 'til they are nicely browned and warm on both sides - and you can even pour a bit of coconut milk or cream on top to hydrate a bit and serve with yogurt.

Categories

Breakfast, Brunch, Vegetarian

Nutrition Facts
Serving Size 237.6g
Amount Per Serving
Calories
402
Calories from Fat
273
% Daily Value*
Total Fat
30.3g
47%
Saturated Fat
16.6g
83%
Trans Fat
0.0g
Cholesterol
174mg
58%
Sodium
132mg
5%
Potassium
564mg
16%
Total Carbohydrates
24.4g
8%
Dietary Fiber
4.6g
18%
Sugars
10.5g
Protein
12.0g
Vitamin A 7% Vitamin C 5%
Calcium 10% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sodium
  •   Bad points
  • Very high in saturated fat
  • High in cholesterol
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