The night before, mix the following in an 8x8 pan:
2 cups oatmeal
1 cup yogurt (Stonyfield vanilla whole-milk yogurt works well.)
1/2 cup water
Cover with a kitchen towel and let soak overnight on the counter. (Soaking grains helps break down phytates and makes the oatmeal more digestible and tasty!) *Note: some sources say that soaking oats for 24 hours is preferable, so you could even prepare this in the morning the day before and let it soak longer. Also, you might want to add a tablespoon of whole wheat flour to help the soaking process work properly.
In a bowl, mix:
2 eggs
1/2 cup sugar
1/3 cup oil
1 tsp vanilla
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 cup milk
(can add 1-2 cups fresh, frozen, or dried fruit)
Add this mixture to the soaked oats and mix well. Bake at 350 for 40 minutes.
Serve plain, or top with yogurt, milk, or applesauce. We enjoy eating the leftovers cold, or reheated.
I may have to start making larger batches of this, it never lasts long around here. Give it a try!
For more soaked grain recipes, check out Kitchen Stewardship.
For more soaked grain recipes, check out Kitchen Stewardship.
Yum! I was just trying to decide what to do with our abundance of kefir. I think I'll get this soaking right now. Thanks! :)
ReplyDeleteWhat kind of oatmeal do you use?
ReplyDeleteoooo love this!
ReplyDeleteThis sounds so good I think I'll make it tomorrow!!
ReplyDeletePatrizzia, I use regular oats (not instant). Quaker calls them "old fashioned", lol.
ReplyDeleteMmmmm... I might have to make this for breakfast tomorrow. Have you tried it with whole PLAIN yogurt?
ReplyDeleteYep, that works too. We love the vanilla flavor, so if I use plain yogurt I add a bit more vanilla flavor in the morning. I've also used the low fat vanilla.
ReplyDeleteOkay, this looks good and I'm going to give it a try even though leaving the yogurt on the counter all night kinda freaks me out ;)
ReplyDeleteI know, its strange. Once you try it you'll be convinced though. ;)
ReplyDeleteThis sounds yummy. May have to give it a try.
ReplyDeleteThis does sound good! What about using nonfat plain GREEK yogurt? Do you think that would work too?
ReplyDeleteAnything acidic works for soaking; buttermilk, yogurt, kefir, milk & vinegar, etc.
ReplyDeleteWould this work with steel cut oats?
ReplyDeleteBack for the recipe AGAIN. Made it a couple days ago and it was a HUGE hit. I love that you can make it different each time by changing up what you throw in. :)
ReplyDeleteSteel cut oats might make it a bit chewy, but still good. Let me know if you try it. :)
ReplyDeleteAnd thanks Courtney, so glad you liked it!
I made this this morning with steel-cut oats, and it was very good.
ReplyDeleteI did make a few changes though. I increased the water to 1 cup and decreased the oats to 1 1/2 cups, because it seemed really dry with the other proportions.
I kept everything else the same, and it was slightly chewy (no more than regular cooked steel-cut oats) and very yummy! We'll be making this again, thanks!
Glad it worked out, thanks for sharing!
ReplyDeleteThis turned out so good! I doubled the recipe and put it in a 9x13" pan, used melted butter instead of the oil, sucanut instead of sugar, apple pie spice instead of just cinnamon, and added 4 chopped apples. It baked for about 50 minutes. Me, my four kids, and my husband love oatmeal but like variations now and then and love the added protein that the eggs bring to it, seems to hold the hungries away longer :). Thanks for a great new Sunday breakfast!
ReplyDeleteHave you tried to bake them in mini muffin tins and smash the center to add yogurt? I was wondering how that will affect the baking.
ReplyDeleteHm, sounds like a fun idea! Let me know if you try it. :)
DeleteI just made them in mini muffin tins and the recipe yields 48 mini oatmeal cups. I baked at 350 for 20 min and they are quite soft like a muffin, so if you like a firmer oatmeal bake for longer.
ReplyDeleteSo good, thanks for posting!