Ingredients1 pound steel cut oats
1 cup walnuts, or other nuts
2 tablespoons yogurt (I used Greek Yogurt) for soaking
dash unrefined sea salt
6 egg s(organic cage free)
2 cups milk (I used 1 cup 2% and 1 cup coconut)
up to ¼ cup grade b maple syrup
½ cup raisins or dried cranberries
½ cup dried unsulfured apricots, diced
2 tablespoons cinnamon
¼ cup coconut oil, plus extra for greasing baking dish
- Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
- Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of fresh yogurt, whey, kefir or buttermilk.
- Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
- After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
- Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
- Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
- Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
- Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
- Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
- Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
- If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.