Rhubarb Baked Oatmeal, but make it Sourdough!?

A few years ago my sister-in-law brought a baked oatmeal dish to a girl’s weekend. In the past, I would have turned my nose up at such a thing! Wasn’t a big fan of oatmeal. But that weekend was absolutely freezing, and I was desperate for a nice, hot breakfast. Her baked oatmeal was DELICIOUS. To die for! I asked for the recipe on the spot. And I’ve been making it faithfully ever since…until a few years ago when I began to have issues digesting grains. Give up my beloved baked oatmeal!? NEVER!

But what shall I do? I know! Baked oatmeal, but make it Sourdough!

Can you really make Baked Oatmeal “Sourdough” if there’s no flour!?

I see you calling my bluff. This recipe can’t really be “sourdough,” if there’s no flour! I guess technically, that’s probably true, and this recipe technically uses a combination of lacto-fermentation and sourdough starter to break down the grains.

Lacto-fermentation is when the beneficial bacteria present in a fermented dairy product- in this case, Kefir– are used to break down grains (such as oats). Some people also call this “Overnight Oats.”

BUT in this recipe, you’re not only getting all the beneficial pre-digestive preparation of “Overnight Oats,” you’re also getting the beneficial bacteria present in your sourdough starter. Not to mention an incredibly delicious, tangy flavor and velvety texture!

Why Baked Oatmeal can be hard to digest

• Oats are a grain. A big, thick, strong grain that has many layers to protect its precious seed. A grain which, if left uncooked or unaltered can be extremely difficult for our intestines to break down properly.
• Oats contain proteins called lectins which can be hard on the gut lining and some people can’t handle.
• Oats have starches that are tricky for the gut to break down and can often cause gas, bloating or constipation.

But…if you apply not one but TWO fermentation methods, oats can transform from impossible to digest, to wonderfully nutritious and nourishing. Pumped full of good bacteria, and already pre-digested by both fermentation methods, even I can enjoy it!

What are quick-cooking oats?

Quick-cooking oats are simply rolled oats that have been steamed and rolled thinner. They take less time to cook and less time to digest. They add almost a bread-pudding texture to this healthy breakfast dish, and stay so soft and moist. Even when you reheat! Quick-cooking oats are my last trick in the bag when it comes to enjoying this Baked Oatmeal breakfast.

Rhubarb and Baked Oatmeal: A match made in heaven

Anyone who knows me knows my love for Rhubarb. The moment it appears in Spring, I cannot think of- or bake with- nearly anything else. I add it to almost every breakfast, find ways to stir it into baked goods later in the day and when I’m not eating it, I’m dreaming of it.

The sharp, tart and puckery taste of rhubarb- not to mention its bright, bold pink color- is simply magical. Add that magic to this warm, hearty, nourishing baked oatmeal with soft, fluffy oats and drizzle it all with dark maple syrup. You will be transported to heaven, my friends. Trust me.

Recipes I make with Rhubarb

Here are a few other recipes that I enjoy stirring those bright pink pieces of rhubarb into:

• America’s Best English Cream Scones. My favorite scone recipe of all time, meet my favorite ingredient of all time. These flaky Einkorn scones are a match made in heaven for the tart Spring fruit. Does it get any more British than rhubarb + scones!?
• Rainy Day Rhubarb Muffins. This recipe is in my book, and coming soon to the blog! I’m actually attempting to make this into a sourdough recipe as well, so I’ll keep you posted!
• Einkorn Pancakes with Rhubarb Compote. Also in the book, my Einkorn Pancakes topped with maple syrup and a quick Rhubarb compote, are simply to die for. Here’s how I make the compote: Chop a few stalks of rhubarb, add to a small sauce pan with a 1/4-1/2 cup of maple sugar and top with the juice of a lemon. Cook on low until the sugar is melted, the rhubarb is bright pink and just barely tender. Put it on everything. Divine!

Other healthy breakfast options

If Baked Oatmeal isn’t quite your jam (although I strongly encourage you to try this one!), here are a few of my healthy breakfast recipes you can try:

1. Go-To Granola. In need of a quick, easy weekday breakfast!? Me too! Especially now as I’m trying to get outside to the gardens as fast as possible. I make a big batch of this goodness every single week, and my family never fails to go through it all!
2. Grain-Free Pancakes with Bananas and Chocolate Chips. Want to be a little bit decadent, but also keep it light? This is the recipe for you! These pancakes are so quick and easy, all you do is whiz them in the blender and get to cooking! I love to start my day with a little dark chocolate, don’t you?
3. Sausage and Sweet Potato Hash. A family staple at my house. If you need to fill your belly for a big day of gardening or working outside, this recipe will stick to your bones! And yet, it’s chock full of healthy, whole, nourishing ingredients. Farm-raised pork sausage, fresh farm eggs, organic sweet potatoes and garden rosemary. Yes please!

What do I need for the perfect Baked Oatmeal?

Let’s keep it simple, shall we? For a delicious, healthy, double fermented Baked Oatmeal you will need:

• Kefir. Whole-milk is my preference, but you can choose what you like. Vanilla flavor is really great in this recipe, and any of the fruit flavors would probably work too! You can even make your own! My friend Lisa has a great video on Making Your Own Milk Kefir.
• An active Sourdough starter. Oddly enough, my friend Lisa ALSO has a fabulous post on Making Your Own Sourdough Starter. Contrary to popular belief and Internet lore, a starter is not difficult to keep. I use mine when I need it and keep it in the fridge when I don’t. My starter allows me to ferment and enjoy grains I would otherwise not be able to eat.
• Organic quick-cooking rolled oats. Like I mentioned earlier, quick-cooking oats are KEY to this recipe. They are easier to cook, easier to digest and make for the most luxurious texture in this recipe. Don’t pass them by!

Are you going to try my Baked Oatmeal?

If you are going to try or have tried this recipe, leave a comment below! I’d love to hear how you like the double fermentation process and all the digestive benefits of this tasty dish.

And if you simply want to add this recipe to your arsenal, well, you known what to do. Pin this image below so you don’t forget where it’s at. I hope you love it! And find a way to eat all the rhubarb possible in this fleeting Spring season!

Kali

I’m Kali. Oregon mama, farmer’s wife and creator of the Potager book and blog. Join me and as we cook and garden through the seasons!