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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Baked steal cut oats. I portion it out on sunday, breakfast all week. Prep time does not include the overnight soak for the oats/nuts. Ingredients:
3 eggs |
2 1/2 cups 1% low-fat milk |
3 1/2 cups steel cut oats |
1 cup walnuts |
1/2 cup raisins |
1/4 cup maple syrup |
sea salt |
2 tablespoons cinnamon |
2 tablespoons coconut oil |
Directions:
1. Pour your oats into a container and admire how different they are from the mealy, flaky nastiness of packaged instant oatmeal.
2. Now add your walnuts to the oats.
3. Add enough filtered water to completely cover your oats and nuts. Add a pinch of salt and, if you have some handy, a tablespoon or two of whey. Do not use powdered whey that you find at nutrition outlets, but use the liquid on top of your cultured dairy products. If you don’t have whey, it’s not essential though it does help improve the digestibility of the oats.
4. Now let the mixture sit in a warm place on your counter over night–or longer. By the next morning, the oats should have soaked up most of the water.
5. So dump it all into a colander or sieve and drain the excess water from the oats and walnuts.
6. Break your eggs and pour them into a mason jar.
7. Pour the milk into the eggs.
8. Add a big heaping tablespoon of coconut oil and mix everything in the mason jar together. Your coconut oil will be clumpy. Don’t worry about it. Reserve this for use later.
9. Add raisins and cinnamon to your oats.
10. Pour in your milk-egg-coconut oil mixture into the oats and mix it together thoroughly.
11. Pour it in your casserole dish and bake it at 350° for approximately 45 min until it’s golden and fragrant.
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