Here's my adaptation of the baked oatmeal.
Strawberry Baked Oatmeal
- 2-1/2 c. oats (preferably not instant, but if that's what you have, they'll work)
- 1-3/4 c. kefir (buttermilk, whey or yogurt would work too. Something acidic to break down the phytates in the oatmeal to make it more digestible)
- ½ c. coconut oil
- 4 eggs (preferably pastured eggs)
- ½ c. sugar, maple syrup or honey (I use maple syrup)
- 1 tsp. Baking powder
- ½ tsp. Salt
- 2 tsp. Cinnamon
- 2 tsp. Vanilla
- 2 c. thawed strawberries
- Optional: 2 c. chopped nuts (or sprinkle on each individual serving after baking)
- Soak oats and kefir covered on kitchen counter overnight. (I actually used the unsweetened juice from the strawberries, of which I had about 3/4 cup, then added 1 c. of kefir. But if there is not a significant amount of juice, just use all kefir.)
- In the morning, beat oil, sugar, and eggs until glossy.
- Add baking powder, salt, cinnamon, and vanilla; beat.
- Stir in oats and strawberries.
- Pour into 9×13 baking dish and bake at 350 for 20 minutes. (I usually bake for longer, more like 30 minutes, until the top isn't shiny anymore. I prefer more of a dryer consistency.)
- Feel free to smother your piece in butter and cream. Yum!
Between my husband, son, and I, we can usually get two breakfasts out of this. We eat about half a pan at a sitting. This is also a very handy treat to have in your cooler when traveling. This past summer, we made this to take along on a trip. And boy was I glad to have it along! I didn't have to worry about finding somewhere to have breakfast in the middle of downtown Kansas City! It can also double as a dessert. :-)