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!}
Prep
Cook
Inactive
Total
Yield 9 servings
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, such as lemon juice or raw apple cider vinegar
- 5 cups filtered water
- 1-1/2 cups raw 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 eggs (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
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.
Cover with towel or plate and let soak overnight, or 12 to 24 hours.
The next morning, preheat oven to 350 degrees Fahrenheit.
Lightly grease an 8x8" baking dish, or round dish with equivalent capacity.
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.
In another bowl, whisk together milk, eggs, and coffee.
Pour coffee mixture into the dry ingredients. Stir well.
Add melted butter. Stir well.
Pour oatmeal mixture into prepared baking dish.
Bake for 30 to 45 minutes, until center is set and a toothpick comes out clean.
Enjoy!
Notes
Courses Breakfast
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!