In case you haven’t noticed, Breakfast is one of my very favorite meals to cook, eat and dream about. There’s just something about breakfast food that speaks to my soul. My sister-in-law made a similar oatmeal bake for a girl’s weekend a few years ago, and I immediately begged her for the recipe. It was so warming, both sweet and savoury and felt so nourishing. As I tend to struggle with digesting most grains, but especially oats and wheat, I decided to add my own spin to the beloved oatmeal bake. This Sourdough Rhubarb Baked Oatmeal is healthy, hearty and tastes like Spring. You’re going to want to make it as soon as possible!
Though this recipe is “sourdough,” it doesn’t actually have any flour. So, if you make sure and use gluten-free oats, this is a great option for the food sensitivity folks in your life. The other great thing about this one!? You can prep it the night before!
Sourdough Rhubarb Baked Oatmeal
DifficultyMedium
Servings8-10
Prep time2 days30 minutes
Cook time40 minutes
Total time2 days1 hour10 minutes
In case you haven’t noticed, Breakfast is one of my very favorite meals to cook, eat and dream about. There’s just something about breakfast food that speaks to my soul. My sister-in-law made a similar oatmeal bake for a girl’s weekend a few years ago, and I immediately begged her for the recipe. It was so warming, both sweet and savoury and felt so nourishing. As I tend to struggle with digesting most grains, but especially oats and wheat, I decided to add my own spin to the beloved oatmeal bake. This Sourdough Rhubarb Baked Oatmeal is healthy, hearty and tastes like Spring. You’re going to want to make it as soon as possible!
Ingredients
- 6 cups quick-cooking oats
- 1/2 cup active sourdough starter
- 2 cups kefir, plain
- 1 cup coconut oil, melted, virgin, cold-pressed
- 2 cups milk, could easily substitute non-dairy milk
- 4 ea eggs
- 1 cup maple sugar
- 1 cup rhubarb, sliced into chunks
- 4 tsp baking powder
- 3 tsp cinnamon
- 2 tsp sea salt
Instructions
- 1
The night before you want to eat the Sourdough Rhubarb Baked Oatmeal, combine oats, sourdough starter and kefir in a large bowl. Cover the bowl with a plate and let it sit out in a warm place overnight.
- 2
In the morning, preheat your oven to 350 degrees F. Add all of the other ingredients into the bowl and incorporate well.
- 3
Pour the mix into a 9″ x 13″ pan and bake in your oven for 40 minutes or until the center is no longer jiggly. Serve warm, doused in maple syrup and enjoy!
Notes
This recipe is also delicious with blackberries, strawberries, blueberries or apples, pears and/or peaches. It’s so versatile!
This recipe can also be made right before baking by omitting the Sourdough starter and reducing the liquid to 2 cups of milk or kefir.
Keywords:Baked Oatmeal, Sourdough, Healthy Breakfast, Rhubarb, Spring, Spring Breakfast, Make-Ahead Breakfast, Rhubarb Recipes
