This baked oatmeal is apple-cinnamon (perfect for fall!). For another variation, try using Chinese 5-spice. Makes (1) 9” x 13” pan or (2) 8" square pans.
*Sourdough starter improves the soaking's effectiveness by adding phytase to reduce phytic acid, as well as organisms to accomplish an overnight fermentation. Don't worry, it won't be sour if you rinse well the next morning! Check out our Fundamentals eCourse for more information on soaking.
Apple-Cinnamon Baked Oatmeal https://traditionalcookingschool.com/food-preparation/recipes/apple-cinnamon-baked-oatmeal-soaked/