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Baked OatmealWhen 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.

Baked Oatmeal

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, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I share that enthusiasm by bringing you information on ways to improve your gut health. You can follow me on Facebook, and Pinterest.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Latest posts by Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant (see all)

    13 replies to "Soaked/Baked Oatmeal and a Finished Basement"

    • Peggy

      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

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

      • Paula

        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

          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

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

    • Mary Beth

      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

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

      Thanks!
      Becca

      • Paula

        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

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

      • Becca

        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

    • Erin

      Hi. I found this recipe last week and I absolutely LOVED it!! This week, I tried to find it again and couldn’t, so I went off memory, but added spices including baking soda, the night before. Will this change the results in the morning? Is there a reason that you don’t mix everything except for the eggs the night before?

      • Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

        I’m not sure if adding the baking soda the night before will change it. I would guess it would just be a bit heavier after you baked it. And no, there’s really not a reason I don’t add all the spices to the mixture (besides the baking soda) the night before. You could put everything together and then add the eggs and baking soda in the morning. That would be even easier! 🙂

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