Basic Baked Oatmeal {A Soaked Oat Recipe}

{Click here for my quick Basic Baked Oatmeal recipe that does not require soaking the oats.}

Baked oatmeal is one of my favorite breakfast foods. I detailed my introduction to this amazing breakfast in my first baked oatmeal post which was Blueberry Banana Baked Oatmeal. There are many recipes I have tried or created but the original version is a family favorite.

One of the great things about baked oatmeal is that in addition to being healthy it is extremely economical. This recipe costs less than a dollar even using the very healthy ingredients of coconut oil and a natural sweetener like maple syrup. Nutritious baked oatmeal can be the healthy family's substitute for sugary boxed cereal, and adults and kids alike can enjoy selecting their own toppings. I have created several ways to make this basic recipe so no matter what ingredients you have or whether or not you remembered to soak the oats,  basic baked oatmeal can be an option for your breakfast. 

This recipe can be doubled and baked in a 9x13 inch pan for a crowd,  cut in half for those looking for a baked oatmeal recipe for one or two.

Note: Soaking the oats helps eliminate some of the nutrient blockers known as phytates. This is an easy way to increase the nutrient content of your breakfast at no additional cost.

Soaked Baked Oatmeal

1 1/4 cup yogurt
2 cups old fashioned or quick cooking oats

1/3 cup melted coconut oil or butter
2 eggs
1/4 to 1/3 cup natural sweetener such as maple syrup, honey, sucanat (whole cane sugar), white sugar or brown sugar
1/2 teaspoon vanilla, optional
1/2 teaspoon salt
1/2 teaspoon baking soda

Mix together the yogurt and oats in a container with a lid and set in a warm place or on the counter for 12-24 hours.

Preheat the oven to 350 degrees.

In a mixing bowl combine the soaked oats and the remainder of the ingrediants. It mixes best with a hand mixer, but a sturdy wooden spoon also works. 

Using coconut oil or butter, lightly grease a 8x8, 9x9, or 9-inch round pan. Poor the batter into the pan. 

Bake for about 30 minutes or until the edges start to brown. 

Serve with milk, plain yogurt with a drizzle of real maple syrup or honey, chopped fresh fruit, dried fruit or nuts.

Preparation time: 10 minutes plus 12-24 hours to soak the oats. Bake time: 30 minutes. Servings: 4-6.

{This recipe is linked up at Fat Tuesday, Whole Foods Wednesday, Wheat-Free Wednesday, Simple Lives Thursday, and Gluten-Free Friday.}