Baked Oatmeal
This healthy quick breakfast is a treat on a cold morning. This recipe is amazingly delicious and one my family requests again and again. This recipe makes 8 servings. It reheats well and is also good cold. So embrace any leftovers.
Equipment
- 13x9 inch baking dish
Ingredients
- 4 cups oats
- 4 cups milk
- 4 tbsp butter, melted choose grass fed when possible.
- 2/3 cup maple syrup
- 2 eggs
- 2 tsp vanilla
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 2 cup mini blueberries If using regular blueberries, decrease to 1 cup. Peaches are also delicious in this recipe, chop small and stick with the 2 cup measurement.
Instructions
- Soak your oats overnight with milk in a large bowl in the refrigerator. See notes below on why to soak your oats first.
- In the morning remove soaked oats from the fridge and preheat your over to 375 degrees.
- Add the butter to a 13x9 inch casserole dish and allow to melt in the oven during the preheat. This not only melts your butter for the recipe, but butters your dish at the same time, which is a time saving bonus!
- To soaked oats, add maple syrup, eggs, vanilla, baking powder, cinnamon and salt. Mix until incorporated. Fold in blueberries and melted butter.
- Bake in the oven for 30-40 minutes. until golden brown and set in the center.
Notes
Soaked oats are a traditional food that is more digestible. This is due to the breakdown of the starches during the soaking process. Soaking has also shown to reduce phytic acid which is known to bind with certain minerals in our diet like magnesium, calcium, iron, and zinc, making them less digestible. Therefore soaking our oats may help make them more not only more digestible but more nutritious.
If you happen to forget to soak your oats the night before, don't sweat it. This recipe works great with dry oats as well.