Cinnamon Vanilla Baked Oatmeal Recipe
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.
2-1/2 c. steel cut or rolled oats
2 Tbsp rye, kamut or spelt flour
1-3/4 c. water
2 Tbsp whey (In place of whey you can substitute, lemon juice or vinegar)
½ c. coconut oil
4 eggs (preferably from pastured hens)
½ c. sweetener of choice (rapadura, sucanat, maple syrup or honey)
1 tsp. Baking powder
½ tsp. Sea Salt
2 tsp. Cinnamon
2 tsp. Vanilla
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.