This recipe is a cross between soaked overnight oats and chia pudding! It is quick and easy to make up, and most of the time required is in the soaking process. It keeps well for several days in the refrigerator, so it would be great for a road trip! A great contrast with tart pomegranate seeds, crunchy cacao nibs, and the mild sweetness of the “pudding”.
Stir together oats and yogurt in a glass or jar, cover, and let sit in a warm place 18-24 hours.
Add milk, cocoa powder, salt, sweetener and pomegranates, mixing well. Cover tightly and place in the refrigerator overnight (you could eat immediately, but I like the consistency after letting the chia seeds sit for 12 hours.) The next morning, stir in cacao nibs, drizzle with milk or cream, and enjoy!
Note: Cacao nibs tend to get soggy, so make sure to add them right before eating. For a truly decadent treat, feel free to add a bit of mini organic chocolate chips!
A great peanut flavor, slightly sweet and a thin crispy crust on top. Great breakfast or snack, warm or cold. If I forget to start the oats soaking 24 hours in advanced, I throw in ¼ cup rye flour or flakes to speed the breakdown of antinutrients. This recipe is yummy with any nut butter, make your own with soaked and dehydrated nuts for super nutrition.
Soak oats with water and whey for 24 hours. Place in fine strainer, rinse well and let drip for 5 minutes. Meanwhile, combine sugar, butter and peanut butter, mix well. Beat in eggs, salt and vanilla. Carefully thin out with milk, mix in strained oats and pour into a 9 by 13 baking dish, spread evenly and bake at 350 degrees for 25 minutes. Serve with bananas, raisins and fresh whipped cream.
Keep breakfast interesting by changing things up from time to time. This cake-like baked oatmeal is made with a little chocolate, some almonds and nutritious coconut. We like to serve it with a drizzle of fresh cream to help with the richness.
The day before you want to bake your oatmeal, combine oats, flour, and almonds (if using sourdough soaking option, omit the flour) and water in a medium bowl. Cover and leave on the kitchen counter for at least 12 hours, but longer is best when it comes to oats, up to 24 hours. Use of a heating pad on low under the container is helpful to reduce phytic acid even more.
In the morning, beat coconut oil, sweetener and eggs together until glossy. Add baking powder, sea salt, coconut, cocoa and vanilla and stir until well combined.
Pour mixture over soaked oats and beat until a batter forms and there are no lumps.
Pour batter into 9×13 baking dish and bake at 350 degrees for 20-30 minutes.
Serve drizzled with fresh cream and extra shredded coconut on top!
This will take your oatmeal to a whole new level! A complete meal in a bowl.
The night before, combine oats, salt, flour, whey, raisins and water. Cover and let soak until morning.
In the morning, beat the eggs and milk together thoroughly.
On medium heat, cook the oat mixture until not quite as thick as you would normally, stirring frequently.
Gradually stir in the egg/milk mixture, stirring well. Keep stirring until it has returned to a simmer to be sure the eggs are thoroughly cooked. Remove from heat.
Top each serving with a dollop of butter and some maple syrup or raw honey.
Stand back and enjoy the ooooh’s and ahhhh’s from your loved ones!
This is really yummy and satisfying on a cold morning! This recipe has the nourishment and easier digestibility from soaking, and extra nutrients from the pumpkin!
The day before, place oats, flour, and whey in a saucepan. Add filtered water (preferably warm) and stir, then cover and let soak for 12-24 hours. The next morning, add remaining ingredients and cook gently over medium heat until desired thickness is reached. Serve with lots of raw, grassfed butter and enjoy!
Fragrant with cinnamon and sweetened by apples, this baked oatmeal can be eaten hot or col, as breakfast, snack or lunch. The eggs and milk give oatmeal a protein boost.
Combine oats, acid (or sourdough starter*), water, and nuts/seeds in a big bowl. Cover and let soak overnight.
*Sourdough starter improves the soaking’s effectiveness by adding phytase to reduce phytic acid — which otherwise the oats lack — as well as organisms to accomplish an overnight fermentation. Don’t worry, it won’t be sour — if you rinse well the next morning!
In the morning, preheat the oven to 375 degrees Fahrenheit. Drain the oats through a fine sieve. Rinse and allow to drain again.
In a big mixing bowl, whisk together butter, milk, eggs, sweetener, vanilla, cinnamon, and salt. Add oats and mix well. Add the apples, raisins and coconut and mix in gently.
Transfer to a greased 9” x 13” baking dish (or two 8” square cake pans). Smooth the top. Bake for 45 minutes to 1 hour, or until golden brown and a toothpick inserted comes out clean.
Remove from oven to a cooling rack. Allow 15 minutes to rest before cutting into bars. Eat in a bowl with yogurt, kefir, or milk. Or as a bar with maple syrup and fresh fruit. Store leftovers in refrigerator.
Not your average bowl of oatmeal! A nearly cake-like baked oatmeal with a warm vanilla aroma is sure to get your day off right.
The day before you want to bake your oatmeal, soak oats in water, whey, and spelt, kamut or rye flour covered on the kitchen counter for at least 12 hours, but longer is best when it comes to oats, up to 24 hours. Use of a heating pad under the container is helpful to reduce phytic acid even more.
In the morning, beat coconut oil, sweetener, and eggs together until glossy. Add baking powder, sea salt, cinnamon, and vanilla and stir until well combined.
Pour mixture over soaked oats and beat until a batter forms and there are no lumps.
Pour batter into 9×13 baking dish and bake at 350 degrees for 20-30 minutes.