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Breakfast Oatmeal Bake

Oatmeal breakfast bake

My husband works long hours everyday, leaving our house by 6:30 or 7 am and returning 12 to 14 hours later. I found this recipe a few years ago when he voiced his frustration at not being able to find a nutrient dense, filling and tasty breakfast to take with him on his way to work.

I feel good knowing he is eating something healthy to start his day and that he doesn’t have to put any more thought into what to have!

What I love about this recipe is that you can change it up depending on what you have in your house. I have substituted quinoa when I was out of oats, I’ve used every kind of nut imaginable, different dried fruits, dairy milk and non dairy milks and different spices and he always seems to be happy!

Plus, I can make it every couple weeks because it stores so well.

It’s also great served warm with extra butter and maple syrup if you are serving brunch for friends or family.

Breakfast Oatmeal bake with buckwheat groats

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Soaked Oatmeal Breakfast Bake

This recipe makes 12 squares. I put 4 or 5 in the refrigerator and then the rest in the freezer in individually wrapped packages (with parchment paper) so they are ready for my husband to grab one on his way to work!

Read through entire recipe as you will need to soak oats and groats overnight, or at least 6-8 hours. 

Servings: 12 squares
Ingredients
  • 1 lb rolled oats (NOT quick cooking oats)
  • 1/4 cup buckwheat groats (help make oats more digestible)*
  • 1 Tbsp plain full fat yogurt (or coconut kefir if dairy free)
  • 2 cups full fat milk (I use grass fed whole milk or coconut milk for dairy free)
  • 6 large eggs (preferably pastured and organic)
  • 2 Tbsp cinnamon
  • 2-3 T maple syrup
  • 1 cup shredded coconut (unsweetened)
  • 2 T ground flax seed
  • 1 tea sea salt
  • 1/3 cup coconut oil or butter, melted
  • 1 cup pecans or walnut
  • 1/2 cup raisins, cranberries or currants
Instructions
  1. Place oats, buckwheat groats (recipe will work without these if you can’t find), and yogurt in a large glass bowl and cover with warm water. Let stand on counter for at least 6 hours.

    SUSAN’S TIP: I put mine on the counter before I go to bed and it is ready to make in the morning!

  2. After oats are soaked, preheat oven to 350 degrees  (I bake mine on convection, but not necessary), place in colander and drain, but do not rinse.  

  3. Add milk, eggs and the rest of ingredients except nuts and fruit back into large bowl and mix thoroughly. 

  4. Add oats back into bowl along with nuts and fruit and stir to combine. 

  5. Pour into a greased 9 X13 baking pan. Bake for 45 minutes to 1 hour, or until it is browned and fluffy.

  6. Cool and cut into 12 squares and refrigerate or freeze for future. Or, serve for brunch with more maple syrup and butter!  

Recipe Notes

*Buckwheat groats help to reduce the phytic acid on the oats as they soak overnight, which makes the grains more digestible. They are available at most health food stores or online. Also, they are gluten free.

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