Soaked/Baked Oatmeal and a Finished Basement

#Soaked, baked oatmeal for a great way to wake up! - WholeIntentions.com
#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
1/2 c. honey
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
  • 1/2 cup honey
  • 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.

#Soaked, baked oatmeal for a great way to wake up! - WholeIntentions.com

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,

Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 20 years, homeschooling mom of 6 earthly children, reluctant cook, chocolate-snatcher, and health and fitness coach at WholeIntentionsFitness.com. Various family health issues including Lyme disease and candida has turned me into a 'researcher' with a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it.
Paula
Paula
Paula

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About The Author

Paula

I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 20 years, homeschooling mom of 6 earthly children, reluctant cook, chocolate-snatcher, and health and fitness coach at WholeIntentionsFitness.com. Various family health issues including Lyme disease and candida has turned me into a 'researcher' with a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it.

11 Comments

  • Peggy

    Reply Reply July 11, 2012

    I would love it, if you would share this, & any others you may have, on my recipe link up. http://goodrecipesonline.com/organized-linkup-for-all-your-recipes-goodrecipesonline-com/.

  • sara

    Reply Reply July 12, 2012

    Do you put the mixture in the fridge while it’s soaking overnight?

    • Paula

      Reply Reply July 12, 2012

      I’ve done it both ways. I’ve let it sit out overnight on the counter and I’ve also let it sit in the fridge. Both turn out great! 🙂

      • lynda

        Reply Reply October 12, 2012

        While the taste is still good from soaking in the fridge, apparently to counteract the phytic acid it has to be soaked warmer. This is a fantastic article regarding studies of soaked grains…
        http://www.thenourishinggourmet.com/2010/09/reducing-phytic-acid-in-grains-and-legumes.html

        Ever since I learned this, I warm my soak liquid and then soak in the oven with the light on. It’s really made a difference. A difference I’ve noticed in my gut.

        And the grains are that much lighter tasting. I’ve had numerous people who don’t eat whole grains not have a clue I just fed them whole grains. 🙂

        • Paula

          Reply Reply October 12, 2012

          Thanks for sharing this Lynda! I’ll have to start warming my soaking liquids. 🙂

  • Mary Beth

    Reply Reply July 13, 2012

    I’m new to the whole foods journey! Just discovered your site via the Weekend Whatever Linkup! I will be back to check out more recipes!

  • Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  • Becca

    Reply Reply March 14, 2014

    Does if matter if the oats are “quick” or “quick-rolled” or “steal cut” (using bob’s red mill gf)???

    Thanks!
    Becca

    • Paula

      Reply Reply March 14, 2014

      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!

  • Becca

    Reply Reply March 27, 2014

    Making this tonight for breakfast tomorrow! I’ll let you know how it turns out. 🙂

    • Becca

      Reply Reply March 28, 2014

      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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