steel cut oats
walnuts or other nuts
yogurt, kefir, whey, or buttermilk, for soaking
whole, fresh milk, (can substitute with low-fat milk to lower calories)
maple syrup, optional
raisins or dried cranberries
dried apricots, diced
coconut oil, plus extra for greasing baking dish (you can substitute with low-fat cooking spray to lower calories)
unrefined sea salt
- Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
- Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and two tablespoons of fresh yogurt, whey, kefir, or buttermilk.
- Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about 8 to 12 hours.
- After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
- Preheat the oven to 375°F and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
- Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
- Pour the mixture of eggs, milk, and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
- Gently fold dried fruit, cinnamon, and coconut oil into the porridge-like mixture.
- Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
- Bake for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid, and the fragrance of baked oats, dried fruit, and cinnamon perfumes your kitchen.
- If you can bear to wait, allow the baked oatmeal to cool for five to 10 minutes before cutting into squares and serving.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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