Breakfast is the most important meal of the day as it gives your metabolism a kick start. Eating a healthy breakfast is not always appealing or practical especially when you are on-the-go. Oatmeal is a tough one for me as I can’t stand that mushy, sticky bowl of mess. THIS recipe, however, has changed my tune and baked oatmeal has become my new favorite recipe! It makes a big pan of delicious, hearty goodness that is ready for you to grab and reheat for breakfast throughout the whole week. The recipe is easy to customize to your liking of different fruits and nuts. I even omit the maple syrup and wait till I eat a piece and drizzle a little bit on top. So satisfying and tasty!
The recipe comes from Nourished Kitchen a great blog is all about cooking REAL and wholesome food. For more nutritional info about how good oatmeal is for you and to get weekly, healthy recipes, you can subscribe to her site here: http://nourishedkitchen.com/baked-oatmeal/
Baked Oatmeal with Dried Fruit & Nuts
YIELD: 12 to 16 Servings PREP: 10 mins COOK: 40 to 45 minutes (baking) mins READY IN: 50 mins
- 1 pound steel cut oats
- 1 cup walnuts, or other nuts
- 2 tbsp yogurt, kefir, whey or buttermilk (for soaking)
- dash unrefined sea salt
- 6 pastured eggs
- 2 cups whole, fresh milk
- up to 1/4 cup maple syrup (optional)
- 1/2 cup raisins or dried cranberries
- 1/2 cup dried unsulfured apricots (diced)
- 2 tbsp cinnamon
- 1/4 cup coconut oil (plus extra for greasing baking dish)
- 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 a 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 twelve 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 the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.