Now just follow these simple steps to make this special Soaked Apple Cinnamon Baked Oatmeal:
1. Two nights before you want to eat baked oatmeal at breakfast: Mix the oats, flour, and liquid together. If you have a 9×13 glass pan with a lid, I recommend mixing the oats right in there to save a dish.
2. Allow to rest at room temperature, covered, for 24 hours.
3. The night before you need the quick breakfast: Beat oil, sweetener and eggs until glossy … The cold eggs generally made the coconut oil solidify a bit, but don’t worry about it. Just beat.
4. Add the baking powder, salt, cinnamon and vanilla. Beat in the oats mixture, then add raisins and fruit, stirring to combine.
5. Pour back into that 9×13 glass dish, put a lid on it, and refrigerate overnight. (Avoid using plastic wrap.)
6. In the morning, put the pan (uncovered) right from the fridge into a cold oven and turn on to 350F. Bake for 30-40 minutes until a knife inserted in the center comes out clean and the oatmeal is not mushy to the touch.
7. Serve warm with milk, and extra syrup if you prefer.
8. Store covered, either at room temperature or in the refrigerator.
Notes:
Why add flour?
Freshly ground whole wheat, spelt, and buckwheat are added to oats for soaking purposes and phytase only. If you’re not soaking, skip the flour.
How to make it faster:
Just soak the oats overnight or for 24 hours (breakfast to breakfast) and mix up all the other ingredients in the morning when you’re going to serve it. The overnight refrigeration is not necessary; it’s only for the morning convenience of having everything done.
Continue on to the next page to see the full recipe for the 2nd Oatmeal favorite …