Here's another new breakfast recipe for you: Soaked-and-Baked Oatmeal!
This recipe starts with soaking the oats overnight for greater nutrition, and then in the morning you add in healthy eggs, butter, milk, nuts, dried fruit, spices, and maple syrup. Then bake it until golden brown on top. This recipe makes a delicious, hearty, nutritious breakfast that will stick with you until lunchtime.
Why Soak Oatmeal?
Like other grains and legumes, oatmeal contains the anti-nutrient phytic acid which can interfere with the absorption of essential minerals such as calcium, magnesium, iron and zinc. Soaking oatmeal in an acidic medium helps improve digestibility and makes the nutrients in oatmeal more readily available.
Because oats are generally heat-treated and not actually raw, the soaking process can be made even more effective by adding a bit of Einkorn, wheat, or rye flour to the soaking liquid. The Einkorn, wheat, or rye flour will contribute phytase enzymes that aid in neutralizing the phytic acid.
Soaked-and-Baked Oatmeal
Serves 9-12
For soaking the oats overnight:
1 cup filtered water
2 Tb sourdough starter (or substitute 1 Tb raw apple cider vinegar)
To add in the morning:
1 stick (1/2 cup) of butter, preferably nutrient-dense yellow butter, melted
2/3 cup chopped pecans, preferably crispy nuts
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
3 eggs, preferably from pastured hens
3/4 cup whole milk
1/3 cup maple syrup
2 tsp vanilla extract
1/2 cup dried currants or raisins
1 Tb sucanat (for sprinkling on top)
The night before you want to cook the oatmeal, combine the water and sourdough starter (or vinegar). Stir to combine. Put the oats in a large glass bowl. Pour the water mixture over the oats and push the oats down to make sure they are submerged. Cover the bowl and allow to soak overnight.
In the morning, melt the butter in a small pot over low heat. Set aside to cool a bit.
Preheat the oven to 350 degrees.
Chop/break up the pecans into smallish pieces.
Combine the pecans, cinnamon, nutmeg, baking powder, and salt in a small bowl and stir to mix it all up.
Combine the milk, eggs, syrup, and vanilla in a small bowl. (I find that a 2-cup Pyrex glass measuring cup works great for this because the pour spout makes it easy to pour these ingredients.) Use a fork to mix it all together.
Fold the melted butter into the soaked oats. Fold in the pecan mixture.
Stir in the milk/egg mixture.
Stir in the currants/raisins.
Pour the oat mixture into a 9X9 square glass baking dish. Sprinkle 1 Tb sucanat on top.
Bake the oatmeal for about 48-52 minutes, until it is golden brown on top.
Remove from the oven and allow to cool for a few minutes before serving.
Scoop and serve! Leftovers should be refrigerated and can be eaten cold or re-warmed in a toaster oven.
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