This is the perfect time of year for a hot, baked breakfast. It will also help you use up the last of that 50 pound bag of rolled oats that you bought. Oh wait, that was me.
I love this recipe for the taste, nutrition, and convenience of having leftovers for days. Even more than that I love what it does for my home. When I pop this in the oven at 6 a.m. my great room (which includes kitchen, dining, living, and desk areas) goes from 56 degrees to a balmy 62, which I find much more liveable.
In this recipe, the oatmeal is first soaked to reduce the phytic acid and make the oats more digestible. It is then combined with some of it’s closest friends – coconut oil, molasses, and cinnamon – to create a delicious, refined sugar-free breakfast.
Molasses, while not super sweet, has great flavor as well as minerals. It is also really inexpensive at just over 80 cents per recipe.
Served with whole milk yogurt or crumbled into a bowl of raw milk, it makes a hearty breakfast that can be eaten for days as it produces up to 12 servings.
Plus, it kind of tastes like cake.
- 6 cups old fashioned rolled oats
- 2 cups warm water
- 1⁄3 cup whey, yogurt, or buttermilk
- 1 cup melted coconut oil or butter
- 8 large eggs, beaten
- 1⁄2 cup molasses, not blackstrap
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon sea salt
- 1⁄2 cup chopped walnuts
- 1⁄2 cup raisins, optional
- Soak the oats: The morning before you want to make this for breakfast (~24 hours) combine the oats, warm water, whey/yogurt/buttermilk, and melted coconut oil or butter in a large bowl. Pat it down a little so that it is mostly one large “dough”. Let sit in a warm place until the next morning.
- In the morning preheat the oven to 350 degrees. Place the bowl of soaking oats on top of the oven to warm up a bit while you butter a 9×13″ baking pan.
- Combine eggs, molasses, vanilla, cinnamon, baking soda, and sea salt together in a medium-sized bowl. Stir this mixture into the oat mixture. You will have to use a wooden spoon to break up the oatmeal and evenly disburse the egg mixture.
- When the egg and oat mixtures have been combined, stir in the walnuts and raisins. Pour into the buttered pan and bake at 350 degrees for 30-35 minutes, or until a toothpick comes out clean.
- Serve warm with milk and additional nuts and raisins if desired. Serve cold with yogurt and additional honey if desired.