Name: Soaked Blueberry Coconut Oatmeal Bake recipe
Ingredients: 2 cups steel-cut oats;¼ cup plain yogurt;3 ½ tablespoons buckwheat flour;water to cover;1 cup unsweetened finely shredded coconut;3 eggs;¼ cup softened butter;2 tablespoons maple syrup;1 tablespoon ground cinnamon, or to taste;1 teaspoon baking powder;1 teaspoon vanilla extract;½ teaspoon salt;1 cup blueberries

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Ingredients

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

Nutrition Info

463.6 calories carbohydrate: 52.9 g cholesterol: 113.9 mg fat: 23.9 g fiber: 9.5 g protein: 12.3 g saturatedFat: 15.3 g servingSize: - sodium: 380.1 mg sugar: 10 g transFat: : - unsaturatedFat: : -

Directions

Combine oats, yogurt, and buckwheat flour in a bowl, pour in enough water to cover. Refrigerate oats mixture, 8 to 24 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
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.
Bake in the preheated oven until cooked through, 25 to 30 minutes.

Recipe Yield

1 8-inch baking dish

Recipe Note

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!

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