Baked Oatmeal

24 May

Breakfast is the hardest meal of the day in our house.  There isn’t really a breakfast that we can all agree on that is both filling and doesn’t consist of eggs.  FYI, Mike hates eggs.  I’ve seen him choke them down on two occasions, but it wasn’t a pretty sight.  Anyway, baked oatmeal has become a standby throughout the years.  We love it, and this recipe is stick-to-your-ribs filling!  It makes this rich custard layer on the bottom, so don’t skimp on the eggs or the coconut oil!

Baked Oatmeal

2 cups oats
2 cups buttermilk
3 eggs
½ cup coconut oil
½ maple syrup or brown sugar
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup raisins
1 cup chopped walnuts
The night before:
Mix oats and buttermilk together and leave on the counter overnight to soak.  Soaking the oats in an acidic solution helps break down the phytic acid in the oats, making them more easily digested.
In the morning:
Preheat oven to 350 °.
Beat eggs, coconut oil, and syrup or brown sugar.
Add baking powder, salt, cinnamon, and vanilla.
Stir in soaked oats.
Fold in raisins and walnuts.
Pour mixture in a 2 ½ quart casserole pan greased with coconut oil.
Bake 45 minutes.

You could probably mix this all together the night before and leave it out covered on the countertop.

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