Saturday, April 6, 2013

5 Minute Soaked Baked Pumpkin Oatmeal

My kids are huge oatmeal fans, so when I found out that it is high in phytic acid and not so good for remineralizing teeth, it was kind of sad. Thankfully there is a way to enjoy oatmeal, you can minimize the amount of phytic acid by soaking in water with an acidic medium such as lemon juice, whey, or yogurt. Once I tried making soaked oatmeal there wasn't any going back, it tastes way better than regular cooked oatmeal! Even my oatmeal loathing husband actually enjoys eating it and says I've 'converted him'. 

We make this on a regular basis, at least once a week. Usually though it is baked apple oatmeal, as I use apple sauce instead of pumpkin puree (hubby prefers the apple). In the fall it's great to make the pumpkin version if you like the taste of pumpkin. I did find that with pumpkin you need to up the salt and add a little more sugar. Even unsweetened organic apple sauce is quite sweet, so you don't need to add as much sweetener. My favorite thing about this recipe? E-A-S-Y! It's a great breakfast for quick mornings because I prep it the night before, then when we get up I pop it in the oven and by the time we're dressed the breakfast is ready, we eat and we're out the door. It's also very filling and keeps you full the entire morning without craving a snack!

Serves 4
Prep Time: 5 minutes (+ overnight soak)
Cook Time: 25 - 30 minutes


1 cup organic rolled oats
1 cup water
1/2 cup plain organic yogurt
1 cup organic pumpkin puree (or apple sauce)
1 cup raw milk or coconut milk
2 tbsp coconut sugar or maple sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp real salt
2 tbsp grass fed butter


1. Day 1: The night before breakfast, mix oatmeal with water and yogurt and leave to soak overnight.
2. Day 2: Preheat oven to 350 degrees. Grease a round baking pan with oil. 
3. In a large bowl, mix the soaked oatmeal with pumpkin puree, milk, half the sugar, cinnamon, nutmeg, and salt. 
4. Layer slices of butter on top and sprinkle with remaining coconut or maple sugar. 
5. Bake at 350 for 25 to 30 minutes, optionally broil on low for the last 5 minutes for a crispy golden crust. 
6. Serve hot with your choice of fresh fruit! 

If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)

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  1. I love pumpkin and i am deff trying this, Recently i made oatmeal pie with apples. Although we switched more on eating eggs for breakfast, i use oatmeal in my cookies, muffins and as regular breakfast meal.
    Not too long ago i found that there is different type of oatmeal, most of the oatmeal contains traces of gluten unless it says gluten free.

    1. We also eat a lot of eggs for breakfast, so this is something I make to break it up a little so it's not eggs every morning :) I also put oatmeal in cookies and some things I bake, but I always soak it the night before - I love how it makes baked goods fluffier and softer, I never liked using oats raw in baking (it's hard to chew) and wish I knew about soaking a long time ago!

  2. Oh, pumpkin oatmeal sounds divine!! I'll have to give this a go! Thanks for visiting my blog and love that I found yours :)

    1. Thank you for stopping by Emily! Hope you'll love it just as much! :)

  3. I haven't tried soaking oatmeal before, but I know I should be doing that! This recipe sounds awesome! I would love for you to share it at what i am eating http://www.townsend-house.com/2013/04/what-i-am-eating.html

  4. I had no idea!! I will def try this now!!

  5. Ive never heard of soaking oatmeal but this sounds so good! I love pumpkin. the healthy ingredants in here make it sound even better!

  6. this looks good


  7. I didn't know this about oatmeal. Yikes, thanks for the great tip and the recipe.


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