Soaked Blueberry Coconut Oatmeal Bake

This delicious baked oatmeal is started the day or night before and finished in the morning. It takes a step of extra planning but the reward is better digestion and nutrient absorption. My personal preference is to soak with buckwheat groats and yogurt with no sweetener. I serve it with a large pat of grass-fed butter. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 464 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 3 eggs
• water to cover
• ¼ cup plain yogurt
• 1 cup blueberries
• 1 tablespoon ground cinnamon, or to taste
• ¼ cup softened butter
• 2 cups steel-cut oats
• 2 tablespoons maple syrup (Optional)
• 3 ½ tablespoons buckwheat flour (Optional)
• 1 cup unsweetened finely shredded coconut

Recipe Instructions

Step 1

Bake in the preheated oven until cooked through, 25 to 30 minutes.

Step 2

Combine oats, yogurt, and buckwheat flour in a bowl; pour in enough water to cover. Refrigerate oats mixture, 8 to 24 hours.

Step 3

Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.

Step 4

Drain water from oats mixture and transfer oat mixture to a bowl. Add coconut, eggs, butter, maple syrup, cinnamon, baking powder, vanilla extract, and salt and mix well; fold in blueberries. Spread mixture into the prepared baking dish.