We’ve been waking up super early these days to hit the slopes.
But I’ll be honest, the kiddos would rather not wake up as early as we need to to get a good warm breakfast in their little bodies before we hit the road. So I’ve been looking for portable breakfasts that are easy to take in the car. Egg tacos are a favorite. Bacon, a green smoothie and hot tea with raw honey is another. But last week, I decided to bake some soaked oatmeal into a breakfast cake and low and behold …
Portable. Delicious. Nutritious. And keeps ‘em satisfied for a morning on the slopes until we stop for a hot cocoa break late-morning.
A total winner.
And easy to make the night before, so long as I’m organized enough to remember to soak the oats 12-24 hours beforehand.
(In case you don’t remember why we soak our grains before using them … grains, like oats and flour, barley and millet, et al, have something called “physic acid” and other anti-nutrients that make them harder for humans to digest, and make it more difficult for our bodies to access the nutrients in this nutrient dense food. Soaking the grains in an “acid bath” of apple cider vinegar and water, or whey, buttermilk, lemon juice, etc., helps break down the phtyic acid and make the grains more digestible and nutrients more accessible and usable.)
INGREDIENTS:
- 4 cups Organic Rolled Oats
- 1 tsp Apple Cider Vinegar or fresh Lemon juice
- 1/2 cup Coconut Oil (melted)
- 1/2 cup Raw Honey
- 2 Eggs (room temperature)
- 1/2 tsp Vanilla
- 1/3 cup Coconut Flour
- 1 tsp Aluminum free Baking Powder
- 1 Tbls Chia Seeds
- 1/2 tsp Sea Salt
- 4-6 tsp Blueberry Preserves (or your favorite jam or your favorite berries) – TOTALLY OPTIONAL
DIRECTIONS:
The Night/Day Before: Put rolled oats in a glass or non-reactive bowl/jar and cover with filtered water by about 1 inch. Add ACV or lemon juice. Stir to combine and cover. Set aside in a warm place in your kitchen for 12-24 hours.
When you’re ready to bake: Preheat the oven to 375 degrees.
Rinse the oats. Really rinse them. In a fine mesh strainer, for about 2-3 minutes until the water almost runs clear. (It will likely never run perfectly clear, but get it close.
Mix the warm coconut oil with raw honey and whisk until combined.
Add the vanilla and eggs. (The eggs need to be room temperature. Cold eggs will not only re-solidify your coconut oil, but will also make the oatmeal less moist and less cakey).
Then add the coconut flour, baking powder, chia seeds and sea salt.
Last but most important … stir in the rinsed rolled oats. Careful to not “over mix” … you just want to coat the oats with the egg-honey-oil mixture.
Pour into a well-greased 8 x 12 baking dish.
(OPTIONAL STEP: Top with 1/4-1/2 teaspoon dollops of your favorite jam or berries)
PIC
Bake for 35-40 minutes, until a toothpick comes out clean.
Let cool for at least 10 minutes before cutting and serving. (I cut leftovers into servings and store in the fridge for quick serve snacks during the week.)
NOTE: If we eat this at the table in the morning, I’ve been known to cut it early and top with a pat of raw pastured butter or a little cream.
And then she was happy …
Makes 12 servings.
