Healthy Baked Oatmeal Recipe
This healthy baked oatmeal recipe is a nutritious and simple breakfast that everyone loves. My friend, Sue, has perfected it, we call it “apple pie oatmeal“, and make it regularly. I like to keep an extra in the freezer for when I know we’ll have a busy morning. I just set it in the oven the night before and use the auto-on feature so we wake up to the smell of cinnamon and oatmeal in the morning, yum!
Healthy Baked Oatmeal Recipe
- 2-1/2 cups organic oats (steel cut or regular, but I like regular best) (Get organic oats here.)
- 1 Tablespoon whole grain flour – this provides phytase to help break down the phytic acid in the oats – read more about that here. (Get whole grain flour here.)
- 1-3/4 cups buttermilk (In place of buttermilk or yogurt or kefir for soaking, you can use 1 tablespoon of whey, lemon juice or vinegar to 1 cup of liquid – usually water for those who can’t have dairy, but milk would be fine, too.)
- ½ cup organic coconut oil (Get organic coconut oil here.)
- 4 eggs (preferably from pastured hens!)
- ½ cup real maple syrup, palm sugar, or raw honey (click the links for where to buy)
- 1 teaspoon aluminum-free baking powder – many have said they leave this out and it’s still really good (Get aluminum-free baking powder here.)
- ½ teaspoon sea salt (Get real sea salt here.)
- 2 teaspoons cinnamon
- 2 teaspoons organic vanilla (Get organic vanilla here.)
- 2 cups raisins
- 2 cups chopped apples or pears or other fruit of choice
- Optional: 2 cups chopped crispy nuts (or sprinkle on each individual serving after baking)
Soak oats, flour and buttermilk covered on kitchen counter overnight. (I rarely do this, but 24 hours is better in order to break down more of the phytic acid — an anti-nutrient found it grains, it binds with minerals making it unavailable in our bodies.) In the morning, beat oil, sugar, and eggs until glossy. Add baking powder, salt, cinnamon, and vanilla; beat. Stir in oats, raisins, and chopped apples (or pears). Sue said that she’ll sometimes add a little more milk at this point if the oats seem a little too dry. Pour into 9×13 buttered baking dish and bake at 350 for 20-40 minutes, depending on your desired consistency.
Make-ahead note — this is how I always do it: You can also mix all the ingredients together ahead of time (wet ingredients first, add dry ingredients, then add the last 3 ingredients), then set it in your oven with the auto-bake feature on so you wake up to the delicious aroma of apples and cinnamon! Don’t forget to make extra for your freezer.
One more thing: In case you’re wondering why the oats don’t need to be drained after soaking overnight, Jenny from Nourished Kitchen has this to say: “You don’t have to because the phytic acid is degraded. It doesn’t leach into the water like oxalates do.”
I wanted to give you a heads-up that some say oatmeal is not a nutritious food the way we buy it in the U.S., even if properly prepared. Read more about why at this post, especially if you struggle with cavities, Q & A with Rami Nagel on his book, Curing Tooth Decay.
Get the book here: Curing Tooth Decay.