Soaked/Baked Oatmeal and a Finished Basement

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#Soaked, baked oatmeal for a great way to wake up! - WholeIntentions.comWhen we learned about the dangers of mold and mildew, we figured our basement should have a going over.

It’s the perfect breeding ground: damp, not a lot of ventilation, dark, and full of spiders. Okay, maybe the spiders don’t have anything to do with mold, but they’re just as bad.

One day I finally quit putting it off and went down to inspect. Do I really need to tell you what happened or are you way ahead of me here? No, a giant spider did not eat me alive as was my fear. But it was a close second – mold was everywhere.

I first saw it under a corner of the carpet I pulled up. I found more when I pulled back a piece of loose paneling on the wall. And there was still more behind the pink insulation, between the wall joists.

And so began our year-long remodeling project.

Baked Oatmeal

So, what in the world does bake oatmeal have to do with our basement?

When we painted the basement, we left the house for the weekend to get away from the fumes and went to visit Travis’s brother and his family.

While we were visiting, my dear sister-in-law shared a recipe for Baked Oatmeal. Their family loves it and apparently her little brother requested it for his birthday. If a nine-year-old boy requests oatmeal for his birthday dinner – in my opinion, it’s gotta be good.

I tried it today.

Can I be nine again and request this for my birthday?

Soaked Baked Oatmeal (gluten-free)
4 c. gluten-free oatmeal
4 T. butter, melted
1/2 c. coconut oil, melted
1 c. homemade yogurt (you can substitute kefir, buttermilk, whey, lemon juice, or apple cider vinegar)
1 c. water
1 c. milk (or milk substitute)
2 eggs
2 t. vanilla extract
1/3 c. cane sugar (you can also use stevia to taste)
3 t. baking powder
2 t. cinnamon
1 1/3 t. celtic sea salt
1/2 c. raisins (try substituting with nuts, cranberries, chocolate chips, etc.)
1/2 c. unsweetened coconut flakes

Directions:
1. Combine oatmeal, butter, coconut oil, homemade yogurt, water, and milk in a large glass bowl. Let the oatmeal sit overnight or for at least 7 hours (better if 24 hours).

2. The next morning, add the rest of the ingredients and pour in an ungreased 9×13 pan.

3. Bake at 400 degrees for 30 minutes.

Baked Oatmeal

Allergies Gluten-Free
Meal type Breakfast
Website Whole Intentions

Ingredients

  • 4 cups gluten-free oatmeal
  • 4 tablespoons butter, melted
  • 1/2 cup coconut oil, melted
  • 1 cup homemade yogurt (you can substitute kefir, buttermilk, whey, lemon juice, or apple cider vinegar)
  • 1 cup water
  • 1 cup milk (or milk substitute)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup cane sugar (you can also use stevia, to taste)
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 1/3 teaspoon celtic sea salt
  • 1/2 cup raisins (try substituting with nuts, cranberries, chocolate chips, etc.)
  • 1/2 cup unsweetened coconut flakes

Directions

1. Combine oatmeal, butter, coconut oil, homemade yogurt, water, and milk in a large glass bowl. Let the oatmeal sit overnight or for at least 7 hours (better if 24 hours).
2. The next morning, add the rest of the ingredients and pour in an ungreased 9×13 pan.
3. Bake at 400 degrees for 30 minutes.

What’s your favorite birthday dinner?

Shared with: Healthy Home Economist, Make Ahead Meals for Busy Moms, Flour Me With Love, Prairie Homestead, Nourishing Treasures, The Modest Mom, Time-Warp WifeSimply Gluten & Sugar-Free, Real Food Forager, Young Living Oil Lady, Chef In Training, Vintage Wannabee, Far Above Rubies, Women Living Well, The King’s Court IV, The Gluten-Free Homemaker, Day 2 Day Joys, Laura’s Gluten-Free Pantry, Kelly the Kitchen Kop, Deep Roots at Home, Frugally Sustainable, Raising Homemakers, This Chick Cooks, It’s A Keeper, Our Simple Country Life, GNOWFLGINS, Sorta Crunchy, Real Food Whole Health, Comfy in the Kitchen, Jill’s Home Remedies, Food Renegade, Real Food Freaks, Creative Christian Mama, Growing Home,

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Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .
Paula
Paula

Comments

    • says

      When we first started making this we used ‘old-fashioned’ and now we roll our own so I’m thinking they’re really similar to old-fashioned. I’ve never liked quick-oats ;) so I never use them, and I’ve not had the chance to use steel cut.

      My thought would be that quick oats won’t soak up as much so you might want to decrease the liquid a bit, and that steel cut would take longer to soak. Sorry I’m not more help!

    • says

      Update: This was delicious AND easy! Even my husband who doesn’t like oatmeal ate some. We added strawberries to ours in place of the other nuts and fruits.
      I soaked it for over about 14-15 hours.

      Thanks for this great recipe!
      – Becca

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