Soaked Baked Oatmeal

So here it is, the soaked baked oatmeal post!

This breakfast is one of the few that every single member of our family gobbles up willingly.  We are all quite excited on "baked oatmeal day".

If you're following current health trends at all, you'll know that grains are sort of the nutritional black sheep among gluten-free and Paleo crowds right now.  Well, this is a breakfast that offers a safe haven from two of the demonizing elements found in whole grains-- gluten (if you buy your oats certified-gluten-free) and phytic acid.  The soaking process neutralizes the phytic acid in whole grains, and releases the healthy minerals in the whole grains for better absorption into the body.  So you are getting more nutritional bang for your buck when you soak your oatmeal (and other whole grains) before consuming.

Reading this article the other day sort of blew my mind, and I've read some other things along the same lines lately.  So... I'm still a bit unsure about where I stand on the whole grains issue, to be honest.  There is more reading to be done.  But this is still a delicious breakfast, packed with protein, and definitely low in sugar, which more and more folks are certain is the main cause of all of America's health problems.

When I get a second degree in nutrition, I'll be sure to provide you with the answers to all of these complicated questions.

For now, here's the recipe!

Soaked Baked Oatmeal

(based on a recipe originally found here)

6 cups oatmeal

3 cups plain kefir* (full-fat, low-fat, or fat-free... your choice!)

4 very ripe bananas

2 eggs

1/2 cup coconut oil (or other oils work too... something without much flavor like canola or safflower... you wouldn't want to use olive oil, unless you like olivey oatmeal!)

1 cup milk of your choice (cow's milk, almond milk, soy milk, whatever)

2 tsp baking powder

Step 1: Combine the 6 cups of oats with the 3 cups kefir.

*As you may know, kefir is virtually lactose-free, so it usually works well for dairy intolerant people... but if you wanted to go totally dairy free, you could use 3 T of a different acid medium for soaking... like apple cider vinegar or lemon juice... and add enough of your favorite non-dairy milk (almond, soy, coconut) to that 3 T of acid to make the 3 cups of liquid for soaking.  You may want to omit the 1 cup of milk added later if you do it this way.

It will not look like what you imagine when you hear the word "soak"... I was confused about this at first.  The oats will not be immersed.  They will simply be moistened by the kefir.  That is all you need for "soaking" apparently.

Step 2: Give it a good stir, cover, and allow it to sit at room temperature for at least 12 hours.  Up to 24 hours is ideal.  You don't need to refrigerate... also something I was confused about at first.  Apparently the breaking down of phytates works best at room temp.  And it won't spoil or anything.

Shhhh... we're soaking!

Step 3: I like to prep the rest of my ingredients at the same time as I put the oats in to soak... it makes morning-time prep that much easier, and it also means I don't have to run my Ninja Blender (LOUD) at 5 AM.

So..... blend up your 4 ripe bananas with your 2 eggs and 1/2 cup coconut oil.

It should look like banana puddin' when you're finished.

You'll wanna put the PUDDING... in the FRIDGE.  (Inside joke there, people. Sorry.)  Yeah, store it in the fridge overnight.  Raw eggs and all.

Step 4: When you wake up in the morning (or after your oats have soaked for the 12-24 hours), combine your banana/eggs/oil mixture with your soaked oats.

Then add your additional cup of milk and your 2 teaspoons baking powder:

...and give everything a good stir.

Step 5: Spray a 9x13 pan with cooking spray, or otherwise grease your pan however you wish.  Pour your oatmeal mixture in there:

Bake for 1 hour at 350.  (Usually, if I'm getting up early for a run, I throw this in the oven at 5:30 ish before I get on the treadmill or go out into the neighborhood.  It's ready when I get back!)

It looks better in real life.  A food photographer I am not.

The finished product has kind of a dense cake-y texture, so it goes over well with those that are not a fan of regular oatmeal mushiness.  It looks like the recipe makes a ton, and it does, but it's usually gone within 2 days at our house, because it lends itself well to snack-able chunks and we end up nibbling on little corners all day long.  "Can I have a chunk of oatmeal bake?" is an oft repeated question in our casa.

We eat it topped with walnuts and shredded coconut.  The kids eat it with a little maple syrup drizzled on top.

So there you have it... nutritious breakfast in 5 easy steps.

And now you can say it... Ab, you are a crazy woman for obsessing over oatmeal and photographing your food.  And yes, you would be right.  But I can't help it.  I love me some oatmeal.