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!"
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Ingredients8 h 40 m servings 464 cals
Original recipe yields 6 servings (1 8-inch baking dish)
- Combine oats, yogurt, and buckwheat flour in a bowl; pour in enough water to cover. Refrigerate oats mixture, 8 to 24 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Drain water from oats mixture and transfer oat mixture to a bowl. Add coconut, eggs, butter, maple syrup, cinnamon, baking powder, vanilla extract, and salt and mix well; fold in blueberries. Spread mixture into the prepared baking dish.
- Bake in the preheated oven until cooked through, 25 to 30 minutes.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 464 calories; 23.9 g fat; 52.9 g carbohydrates; 12.3 g protein; 114 mg cholesterol; 380 mg sodium. Full nutrition
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