Apple Cinnamon Baked Oatmeal Recipe
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.
6 cups thick rolled oats
1/2 cup acid, such as whey or raw apple cider vinegar (or sourdough starter, to improve the effectiveness of the soaking)
8 cups water
1/2 to 1 cup chopped walnuts (or any other nut/seed — I often add a handful of raw sunflower seeds)
1/2 cup butter, lightly melted
2 cups whole milk
1/2 cup rapadura, sucanat or palm sugar
1 teaspoon vanilla extract
2 tablespoons cinnamon
1/2 teaspoon sea salt
1 apple, diced finely or shredded
1 cup raisins (optional)
1 cup unsweetened, shredded coconut (optional)
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.