Sourdough Baked Oatmeal
This sourdough baked oatmeal is hearty and filling. It is a great way to use sourdough discard!
Ingredients
- 1/2 cup sourdough starter (discard or active)
- 4 eggs
- 1 cup milk dairy or non-dairy
- 1 cup applesauce sub mashed bananas or pumpkin puree
- 2 Tbsp coconut oil, avocado oil, or melted butter
- 1 tsp baking powder
- 1/2 cup coconut sugar or maple syrup
- 2 1/2 cups rolled oats
- 1 scoop protein powder (optional)
- 1 cup fruit, raisins, nuts, seeds (optional)
Instructions
- Preheat the oven to 375 degrees F. Oil a 9x9 baking dish. Add all of the ingredients into a bowl, except for the oats, and stir until well combined.
- Add the oats and any fruit and fold it into the mixture. Pour the batter into the baking dish and bake for 30-40 minutes. Let cool for 10 minutes before serving.
Note:
- To reduce the phytic acid in the oats, the starter, milk and oats can be mixed the night before and left to ferment on the counter or in the fridge until morning. In the morning, combine with the rest of the ingredients and bake as directed.