Soaked Blueberry Coconut Oatmeal Bake
This delicious baked oatmeal is started the day or night before and finished in the morning. It takes a step of extra planning but the reward is better digestion and nutrient absorption. My personal preference is to soak with buckwheat groats and yogurt with no sweetener. I serve it with a large pat of grass-fed butter. Enjoy!
Ingredients
Directions
Cook's Notes:
To keep it gluten-free, use buckwheat in soaking (or omit this step). To keep it dairy-free, use coconut oil instead of butter.
Substitute buckwheat flour with buckwheat groats, whole wheat flour, or rye flour, if desired.
Substitute honey or 3 to 4 drops liquid stevia for the maple syrup, if desired.
Substitute kefir or apple cider vinegar for the yogurt, if desired. If you used apple cider vinegar, most people prefer to rinse the oat mixture after soaking, to remove residual taste.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
