• Cereal, Porridge & Granola
  • Corn
  • Oats
  • Quinoa
  • Rice
  • Recipe:

    Cinnamon Vanilla Baked Oatmeal Recipe

    Cinnamon Vanilla Baked Oatmeal
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    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.

    Recipe Ingredients:

  • 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
  • Recipe Instructions:

    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.

    Comments and Reviews

  • Lindsey says:
    Just made this. Yummmmm!!! I'll be making this often!! Reply
  • Can you substitute kefir for whey? Reply
  • PlaidOak says:
    Do you think this recipe would work without any flour at all? Reply
    • Yes, it does. However, the addition of flour is to add phytase to the soaking process since oats have no phytase really. The phytase is needed to help reduce phytic acid and make the oats easier to digest. Reply
      • PlaidOak says:
        Thank you! I'll add some flour the next time I make it... I really wanted to make some right now, but I'm completely out of flour. Reply
  • riddlelove says:
    Delicious! Thanks for sharing this recipe! Reply
  • Meagan says:
    Do you dump out the soaking liquid? Seems like a lot of liquid in the recipe... Reply
    • No. I don't dump it out (it actually gets sucked up into the oatmeal anyway, so you couldn't if you wanted). There is a lot of liquid, but it all gets absorbed, promise. :) It will be like cake batter consistency when poured in the pan. Bakes up nearly like a cake. Reply
      • Meagan says:
        Hi Jami :) I just made this on Saturday. I did a version VERY close and will blog about it soon. It came out well. I may tweak it some more since it's not quite like how I want it to be, but it's the best baked oatmeal I've made. I grew up on this stuff at camp and have been trying to replicate it ever since. This try was the closest so far!! Reply
        • Thanks for your comments Meagan! I'm glad you enjoyed it. I can't wait to read about your tweaks to it. :) Reply
  • Molly says:
    This was divine! Is there something you can add other than wheat? We are gluten free. Reply
    • Yes! You can replace the wheat flour with buckwheat flour. Buckwheat has a good amount of phytase to help break down the anti-nutrients in the oats. :) Reply
  • Molly says:
    Thanks! I made this again today using steel-cut oats. It tasted good, and even though I am a steel-cut oat lover, I think rolled oats made for a much better texture in this baked oatmeal. Reply
  • SimplytheGambles says:
    Thank you so much! Our family loves oatmeal and this is a fabulous recipe! Reply
  • I have made this a few times and love it, but I always have to add more liquid. I have some setting right now and after only a few hours it feels dry to the touch. I am using steel cut and have been putting it in the oven with the light on (instead of a heating pad), like I do with my yogurt. Is that too warm; is that why the liquid gets absorbed so quickly? Reply
    • I also use steel cut. I don't think that is too warm a temperature. This should still be fairly wet. Are you covering the dish? You might be losing the liquid to evaporation. Reply
      • Yes, covering it with a glass lid. Trying the recipe again and will set on counter instead of in oven. Thanks! Reply
        • Sorry, but I'm confused and must be doing something wrong. When I use 2 & 1/2 cups steel cut oats, 2 tbsp flour, 1 & 3/4 cups water , and 2 tbsp whey. there is not visible extra liquid from the beginning. This is odd to me since another commenter was concerned about how much extra liquid there seemed to be. I go through this everytime I make this and always add quite a bit more liquid. Am I reading something incorrectly? Reply
          • Those are the correct amounts. There should not be any visible extra liquid really. The batter should appear very wet though. There is "liquid" from the eggs that are added too. I don't think the other commenter added the flour because she is gluten-free. that could be where the discrepancy is.
          • Ok, it came out perfectly just the way you said :-) I even let the soaked oats sit in the refrigerator for days before mixing adding the rest and baking. Thank you for patiently addressing my concerns. My kids gobbled it up and I plan to make this weekly. It is so versitile!
          • Yay! I'm glad we figured it out together! :)
  • Megan says:
    Great recipe! Made this for my 17 month old daughters this morning and they loved it! I used honey and added in tiny Boreal blueberries and a couple tablespoons of chia seeds. Thanks! Reply
  • Your email address will not be published. Required fields are marked *


    Contact

    Terms of Service & Privacy Policy
    Advertise
    ©2014 Eat Nourishing