Over Night Soaked Baked Oatmeal - Recipe

This recipe for Soaked Baked Oatmeal is a keeper.  It hits all of my breakfast requirements:

  • Healthy
  • Easy to make
  • Delicious
  • Versatile
  • 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.  

For those of you who are following along on the Wahls Diet.  This is a compromise I have decided to make.  I have started eating grains again if they have been soaked and/or soured.  Fermenting reduces phytic acid which can block the absorption of specific nutrients.  I'm still learning and testing out different ways to do this that are tasty, easy and effective.  If you have any thoughts on this please comment.  I am by no means an expert.

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
2 eggs
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: 
  • plain Greek yogurt, 
  • butter, 
  • evaporated cane juice sugar
Mix the yogurt and oats together in a container with a lid (or a bowl and covered with plastic wrap) and set in a warm place or on the counter overnight for 8-24 hours.  I like to use a Pyrex dish with glass lid that we inherited from Jeff's grandma.  It is a good idea to choose a dish that can hold at least four cups so you can mix the additional ingredients in the same bowl in the morning.

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.


  1. I have t tell ya, I've been making this regularly since your mention of it a couple of months ago. Never the "bowl of mush" fan, I was really wanting a way to get my oats in that were enjoyable. This hits all the marks.
    We use local cultured buttermilk exclusively in ours (I'm not a big fan of the texture sourcream or yogurt gives the finished "cake") and typically bake it with orange zest and dried cranberries in the batter - it's truly a thing of wonder.
    Thanks for pointing it in my direction!

    1. I'm going to try the orange zest! That sounds delicious.

      I'm also not a big fan of mushy oatmeal. This is a tasty way to eat oats. Oh yes, and it is gluten free.