Soaked-and-Baked Oatmeal

This recipe starts with soaking the oats overnight for greater nutrition. In the morning, add in healthy eggs, butter, milk, nuts, dried fruit, spices, and maple syrup. Then bake it until golden brown on top to make a delicious, hearty, nutritious breakfast that will stick with you until lunchtime.

Serves 9-12

Ingredients

For soaking the oats overnight:

• 2 cups rolled oats, preferably organic
• 1 cup filtered water
• 2 tablespoons sourdough starter (or substitute 1 tablespoon raw apple cider vinegar)

To add in the morning:

• 1 stick (½ cup) butter, preferably nutrient-dense yellow butter
• ⅔ cup chopped pecans, preferably crispy nuts
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon aluminum-free baking powder
• ¼ teaspoon salt
• 3 eggs, preferably from pastured hens
• ¾ cup whole milk
• ⅓ cup maple syrup
• 2 teaspoon vanilla extract
• ½ cup dried currants or raisins
• 1 tablespoon sucanat (for sprinkling on top)

Instructions

1. The night before cooking the oatmeal, combine the water and sourdough starter (or vinegar). Stir to combine. Put the oats in a large glass bowl. Pour the water mixture over the oats and push the oats down to make sure they are submerged. Cover the bowl and allow to soak overnight.
2. In the morning, melt the butter in a small pot over low heat. Set aside to cool a bit.
3. Preheat the oven to 350º F.
4. Chop/break up the pecans into smallish pieces.
5. Combine the pecans, cinnamon, nutmeg, baking powder, and salt in a small bowl and stir to mix it all up.
6. Combine the milk, eggs, maple syrup, and vanilla in a small bowl. (I find that a 2-cup Pyrex glass measuring cup works great for this because the spout makes it easy to pour this mixture.) Use a fork to mix it all together.
7. Fold the melted butter into the soaked oats. Fold in the pecan mixture.
8. Stir in the milk/egg mixture.
9. Stir in the currants/raisins.
10. Pour the oat mixture into a 9X9 square glass baking dish. Sprinkle sucanat on top.
11. Bake the oatmeal for about 48-52 minutes, until it is golden brown on top.
12. Remove from the oven and allow to cool for a few minutes before serving.
13. Scoop and serve! Leftovers should be refrigerated and can be eaten cold or rewarmed in a toaster oven.

Reprinted from www.nourishedandnurturedlife.com.

ABOUT THE AUTHOR

Sarah R. Smith is Vice President of the Raw Milk Institute. She is also a homeopathic practitioner and homeschooling mother of two teens. Since 2011, Sarah has written about real food and health on her website (nourishedandnurturedlife.com). As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. Formerly, Sarah worked as a NASA Aerospace Engineer for a decade, prior to shifting her focus to health and wellness.

---

Published in the Journal of Health and Healing™
Winter 2024-25 | Volume 48, Number 4
Copyright © 2025 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide