Do you remember those warm, comforting breakfasts of baked oatmeal on cold, snowy mornings?
Baked oatmeal brings back such happy childhood memories, doesn’t it?
And now — it’s time for baked oatmeal to get a traditional food makeover! Say hello to the grown-up, nourishing version of baked oatmeal: Baked Mocha Oatmeal with digestion-friendly soaked oats!
This Recipe Is Versatile!
Don’t have pre-soaked oats? Simply soak oats the night before and you’re covered.
Or, did you forget to soak your oats? Keep pre-soaked oats on hand! 😉
Not a coffee drinker? Feel free to substitute with Dandy Blend, Teeccino, or your favorite herbal coffee alternative.
Not a coffee fan, at all? Leave the coffee out entirely for a chocolate baked oatmeal. Just replace the brewed coffee with an equal amount of water if using pre-soaked oats.
Are you a Trim Healthy Mama? I’ve noted substitutions in the recipe just for you! I tried to make the oatmeal low-fat and high-protein by using skim-milk yogurt for the soaking stage, but unfortunately the texture turned out very dense and heavy. So, be sure to include some other lean, protein-rich food with your oatmeal, such as…
- Raw Milk Yogurt (made with skimmed milk)
- An egg white scramble or omelette (be mindful of added fat as there is a bit in the oatmeal)
- The whites only from hard-cooked eggs
- Trim Healthy Mama Fuel Pull Cottage Cheese
- Very lean meat such as cooked turkey or chicken breast
- A scoop of grass-fed gelatin in a cup of your favorite hot (fat-free) beverage
Are you ready to make this grown-up version of a childhood classic? Let’s get cooking!
Soaked & Baked Mocha Oatmeal {with a THM option!}
It's baked oatmeal... All grown up! This easy and healthy soaked and baked mocha oatmeal is a clean-eating, gluten-free, and delicious hot breakfast!
Ingredients
- 2-1/2 cups rolled oats or pre-soaked oats -- if using, you don't need acidic medium or water
- 5 tablespoons acidic medium of choice such as lemon juice or raw apple cider vinegar
- 5 cups pure water
- 1-1/2 cups raw and/or whole milk nut milk or water for THM or 2 cups if using pre-soaked oats
- 1/2 cup brewed coffee or 1 to 2 teaspoons dry coffee + 1/2 cup water
- 4 organic or pastured eggs or 1/2 cup egg whites for THM
- 2 tablespoons grass-fed butter or coconut oil, barely melted (1 tablespoon for THM)
- 1/2 cup coconut sugar to taste (rounded 1/8 teaspoon stevia extract or 1/2 cup DIY Sugar Alternative Blend for THM)
- 2 tablespoons cacao powder
- 1/8 teaspoon sea salt
Instructions
The night before...
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If you don't have pre-soaked oats, combine oats, acidic medium, and filtered water in a medium-sized mixing bowl the night before you want to make this baked oatmeal. No need to stir.
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Cover with towel or plate and let soak overnight, or 12 to 24 hours.
The next morning...
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Preheat oven to 350 degrees Fahrenheit.
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Lightly grease an 8x8" baking dish, or round dish with equivalent capacity.
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Drain oats and combine with cocoa powder, sweetener, and sea salt in the same mixing bowl. Or, if using pre-soaked oats, skip the draining step and simply combine with cocoa powder, sweetener, and sea salt. Mix well.
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In another bowl, whisk together milk, eggs, and coffee.
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Pour coffee mixture into the dry ingredients. Stir well.
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Add melted butter. Stir well.
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Pour oatmeal mixture into prepared baking dish.
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Bake for 30 to 45 minutes, until center is set and a toothpick comes out clean.
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Enjoy!
Recipe Notes
- You'll love this grown-up version of a childhood classic!
Have you ever tried baked oatmeal before? Will you now?
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This looks fabulous! A game changer, in my book 🙂 I’ve been looking for a suitable, whole foods THM oatmeal recipe and I’m so excited to try this! Thank you for all the THM help on this site; I appreciate it!