This recipe for Soaked Baked Oatmeal is a keeper. It hits all of my breakfast requirements:
- Easy to make
- Pairs well with coffee - okay not a requirement. Let's call it a bonus.
Jeff says this recipe reminds him of marscarpone crepes. I can see that, the texture is light and slightly eggy and the sour creme and butter bring richness like marscapone. And just like crepes, baked oatmeal goes wonderfully with strawberries and cream.
June Bug, who is 11 months, also adores baked oatmeal. Soaking and then baking gives the oats a light bread-y texture that makes great finger food. The leftovers are good for snack time too.
I've been making this recipe once a week or so for the last couple months. The only hard part is remembering to start soaking the grains the night before.
I found this recipe after doing a search for "soaked baked oatmeal recipe" on Google and I pinned it to my "Recipes worth trying" Pinterest board. This is my third attempt at finishing this post because I keep getting distracted by other fun things I have pinned. I think I got it this time. Here's the recipe.
I got distracted one last time. Look! My toenail polish matches the strawberries! It's OPI 'Malaga Wine'.
Baked Soaked Oatmeal - adapted from Basic Baked Oatmeal With Soaked Oats
1 1/4 cup plain yogurt (or sour cream or cultured buttermilk)
2 cups old fashioned rolled oats
1/3 cup coconut oil or butter, melted
1/4 whole cane sugar (or 2 tablespoons real maple syrup or 2 tablespoons honey)
1/2 teaspoon vanilla
1/2 teaspoon sea salt
1/2 teaspoon baking soda
Nutritional info based on:
The next morning, preheat the oven to 350 degrees. Using coconut oil or butter, lightly grease a 8x8, 9x9, or 9-inch round pan.
To the soaked oat mixture add the melted coconut oil or butter, eggs, sugar, vanilla, salt and baking soda. Using a sturdy spoon or spatula mix it all together. It will be quite thick.
Poor the batter into the greased pan. Bake for 25 to 30 minutes or until the edges start to brown.
Serve with cream, milk, fresh fruit, or nuts. We've been eating it with the last of the 2012 frozen strawberries.
Makes four large (my husband size) servings or eight smaller (me sized) servings.
This recipe also cuts in half or doubles easily. Leftovers can be stored at room temperature in an airtight container for up to three days.