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    • Recipe:

    Cinnamon Vanilla Baked Oatmeal Recipe

    Recipe by on Sep 3rd, 2011 in ,
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    • Cinnamon Vanilla Baked Oatmeal
  • Prep Time:
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    • 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
  • mindyspradlin says:
    Can you substitute kefir for whey? Reply
  • PlaidOak says:
    Do you think this recipe would work without any flour at all? Reply
    • Jami Delgado says:
      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
    • Jami Delgado says:
      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
        • Jami Delgado says:
          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
    • Jami Delgado says:
      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

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