SOAKED BLUEBERRY COCONUT OATMEAL BAKE

Soaked Blueberry Coconut Oatmeal Bake image

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!

Provided by Jillian Chamberlain

Categories Breakfast and Brunch Cereals Oatmeal Recipes

Time 8h40m

Yield 6

Number Of Ingredients 13

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Ingredients

2 cups steel-cut oats
¼ cup plain yogurt
3 ½ tablespoons buckwheat flour
water to cover
1 cup unsweetened finely shredded coconut
3 eggs
¼ cup softened butter
2 tablespoons maple syrup
1 tablespoon ground cinnamon, or to taste
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup blueberries

Steps:

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.

Nutrition Facts : Calories 463.6 calories, Carbohydrate 52.9 g, Cholesterol 113.9 mg, Fat 23.9 g, Fiber 9.5 g, Protein 12.3 g, SaturatedFat 15.3 g, Sodium 380.1 mg, Sugar 10 g