By The Sprouted Kitchen
WebMD Recipe from Foodily.com
Wholesome, filling, and a perfect alternative to soaked oatmeal porridge, baked oatmeal nourishes and satisfies. This recipe for baked oatmeal is seasoned with cinnamon and dotted by the inclusion of raisins, dried cranberries, and apricots; though you can use any dried fruit you have on hand. A combination of chopped almonds and dried cherries yields a beautiful result.
Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and two tablespoons of fresh yogurt, whey, kefir, or buttermilk.
Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to 12 hours.
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.
Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
Pour the mixture of eggs, milk, and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
Gently fold dried fruit, cinnamon, and coconut oil into the porridge-like mixture.
Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
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.
If you can bear to wait, allow the baked oatmeal to cool for five to 10 minutes before cutting into squares and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (105g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 119 (45%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 82.8mg||25 %|
|Sodium 41.5mg||1 %|
|Potassium 209.4mg||6 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 26g|
|Protein 9.2g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 264
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.