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You are here: Home » Food Preparation » Recipes » Beans, Grains, & Vegetables » Soaked Apple Spice Oatmeal Bake

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Soaked Apple Spice Oatmeal Bake

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Soaked Apple Spice Oatmeal Bake | Simple breakfasts are always a win in the kitchen, and an oatmeal bake fits the bill! Most of the mixing is done the night before, so in the morning all you have to do is add the last few ingredients while the oven preheats. Hearty oats, fresh apples, warm spices, baked till golden brown -- this is the perfect breakfast on a cold winter morning. | TraditionalCookingSchool.com

Simple breakfasts are always a win in the kitchen, and an oatmeal bake fits the bill!

Most of the mixing is done the night before, so in the morning all you have to do is add the last few ingredients while the oven preheats.

Hearty oats, fresh apples, warm spices, baked till golden brown — this is the perfect breakfast on a cold winter morning.

I started making oatmeal bakes when I lived in Mexico and had to make them for 50+ people at my school. The recipe was yummy, but it called for unsoaked oats and too much sugar.

I knew that a low-sugar version with soaked oats had to be possible, so I fiddled with the recipe, and voila!

I’ve been hooked ever since.

So far I’ve made a pumpkin oatmeal bake, a blueberry vanilla oatmeal bake, and now — a soaked apple spice oatmeal bake.

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Soaked Apple Spice Oatmeal Bake

Hearty oats, fresh apples, warm spices, baked till golden brown — this is the perfect breakfast on a cold winter morning.

Course Breakfast
Cuisine Traditional
Prep Time 10 minutes
Cook Time 45 minutes
Soaking Time 8 hours
Total Time 8 hours 55 minutes
Servings 6 servings
Calories 509 kcal
Author Katie Mae Stanley

Ingredients

  • 4 cups rolled oats
  • 3 cups yogurt or milk kefir
  • 1/2 cup  maple syrup
  • 1/4 cup coconut oil melted
  • 4 organic or pastured eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon sea salt
  • 3 cups apples chopped
  • 1 apple thinly sliced

Instructions

The day before:

  1. Combine oats, yogurt or kefir, maple syrup, and coconut oil in a bowl. 

  2. Stir to combine and then cover with a lid, towel, or plastic wrap. 

  3. Soak for 8 to 24 hours.

When ready to bake:

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Add eggs, cinnamon, ginger, nutmeg, clove, salt, vanilla extract, and baking soda. 

  3. Stir until well incorporated.

  4. Gently fold in the chopped apples. 

  5. Decorate the top of the oatmeal with the thinly-sliced apple.

  6. Bake uncovered for 45 minutes. 

  7. Serve by itself, drizzled with maple syrup, or with milk poured over the top.

Recipe Notes

  • Warm, nourishing, and yummy!
Nutrition Facts
Soaked Apple Spice Oatmeal Bake
Amount Per Serving
Calories 509 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 125mg42%
Sodium 481mg21%
Potassium 570mg16%
Carbohydrates 70g23%
Fiber 8g33%
Sugar 28g31%
Protein 15g30%
Vitamin A 330IU7%
Vitamin C 5mg6%
Calcium 233mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Have you ever made a soaked oatmeal bake? What are your favorite add-ins?

This post was featured in 33 Nourishing Oatmeal {and N’Oatmeal} Recipes.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Beans, Grains, & Vegetables Beans, Grains, & Vegetables (Gluten-Free) Breakfast Breakfast (Gluten-Free) Food Preparation Recipes Soaking

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Reader Interactions

Comments

  1. Nicole says

    January 21, 2016 at 10:09 am

    This looks great! One question: it looks like you’re using oats that have already been soaked and dehydrated, but then you’re soaking them again with the yogurt? Am I understanding that correctly? The link for the soaked oats above the recipe has you soaking and dehydrating them, and the recipe itself says to add “4 cups soaked, rolled oats.” However, the pumpkin oats recipe has you putting plain rolled oats to soak with the yogurt, etc. Which one is correct? We love baked oatmeal, and I’m really excited to try one or both of these recipes.

    Thank you so much!

    Reply
  2. Katie Mae Stanley says

    January 21, 2016 at 10:09 pm

    Thank you for catching that! I did not mean to write soaked oats, the soaking happens when you soak it overnight with the yogurt and not before. I am so sorry for confusing you!

    Reply
    • Nicole says

      January 22, 2016 at 3:39 pm

      Thanks for clearing that up. I made the pumpkin recipe for today, and my kids LOVED it! Easy, delicious, and nutritious. Can’t lose! I can’t wait to try the apple version.

      Thanks again for the great recipes!

      Reply
      • Katie Mae Stanley says

        January 30, 2016 at 12:44 pm

        I am so glad you like it!

        Reply
  3. Maria says

    January 24, 2016 at 5:50 pm

    I’m so thrilled I tried this dish. Made it this morning and it was positively delicious. My boys liked it and asked for seconds. The recipe makes a large batch that can be eaten as leftovers for another 2 days. I followed the recipe exactly and used homemade kefir. I was happy that the kefir didn’t give the oatmeal a sour taste. The oatmeal bake did stick to my glass baking dish. I looked up the pumpkin bake instructions and that recipe specified to grease the baking dish. Adding that detail to this recipe may help others. Thanks for the recipe!

    Reply
    • Katie Mae Stanley says

      January 30, 2016 at 12:45 pm

      Thanks for pointing that out Maria, I’m sorry it stuck. I must have skipped that step over the past couple years since I wrote the pumpkin version.

      Reply
  4. Julie says

    January 29, 2016 at 6:29 pm

    Does it need to be refrigerated while soaking 8-24 hrs?

    Reply
    • Katie Mae Stanley says

      January 30, 2016 at 12:43 pm

      Hi Julie, no it doesn’t. The oats need to stay at room temperature.

      Reply
  5. Joel says

    February 15, 2016 at 8:43 am

    Have you ever tried this recipe with a steel cut oat substitution, or does it not come out so well that way?

    Reply
  6. Karla Hutchinson says

    May 6, 2016 at 9:45 am

    What size dish is this going into? How many people is it serving?
    Thanks

    Reply

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