Need an upgrade from regular soaked oats? Try these gluten-free and dairy-free Soaked Maple Apple Baked Oatmeal!
This post contains some affiliate links… FYI.
If you follow along on my Instagram account you’ll know that I absolutely love to have my kids help me in the kitchen. And yes, I’m being serious. 😉 You might think that having 5 kids helping in one little kitchen sounds stressful (and yes, it can be sometimes), but it’s usually quite fun, and breathes new life into jobs I’ve been able to do in my sleep for years now.
I don’t always have all of them helping me out, usually it’s just #1 and #4, since they’re the “most homemaker-y” of my kids, but in the early mornings, when my oldest are doing their school work, my younger ones get the chance to help a little more.
Like with this Soaked Maple Apple Baked Oatmeal.
Oatmeal has always been a breakfast staple in our house. And I don’t mean those little packets you add water too. Even though my hubby grew up on those, I didn’t, and I could never see the sense in buying expensive little packs of something you could buy a whole big bag of for cheaper. And you’d get more breakfasts out of it, too. Silly convenience foods. They might be convenient for your habit of sleeping in, but they’re not very convenient for your wallet!
Anyway, my family loves oatmeal (or oat kasha, as they call it), and we eat it at least twice a week for breakfast. I usually soak it overnight to help reduce the phytic acid and make the nutrients in the oats more accessible to our bodies, but I don’t usually make baked oatmeal. I usually opt for the quick ‘n easy stovetop boil on most mornings.
Sometimes you just need a little something extra special, though. 😉 So the other morning, when oat kasha was on the menu and I had two helpers I needed to give jobs to, I decided to make something a little fancier then the regular ol’ kasha.
My 4- and 6-year olds are both excellent kitchen helpers, and they made short order of my kasha up-do. They whisked, measured, stirred, cracked eggs, and waited patiently (sort of) for their masterpiece to get out of the oven.
And then, to my utter surprise, they decided they liked plain old oat kasha better.
Sigh. Some days you just can’t beat plain, I guess. But my husband practically inhaled his, and I even took a little bite (I’m intolerant to oats) and it was pretty delicious! So I thought I’d share it with y’all, even if my silly kids weren’t impressed. :p
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks!
- 2 1/2 c. gluten-free oats
- 5 c. water
- 2 T. whey, lemon juice, or apple cider vinegar
- 1 c. dairy-free milk (I use my homemade coconut milk)
- 2 eggs
- 1/4 c. maple syrup
- 1 t. vanilla (I use my homemake extract)
- 2 t. cinnamon
- 1/4 t. nutmeg
- 1 t. salt
- 2 gala or johnagold apples, diced
- 1/4 c. coconut oil, melted
- 1 t. baking powder (I'll show you how to make your own here)
- Soak the oats in the water and whey, lemon juice, or acv overnight.
- In the morning, preheat the oven to 325 and grease a 8x12-inch baking dish.
- Strain the oats into a colander and set aside.
- In large bowl (I use the one that was soaking the oats), whisk together remaining ingredients, except the baking powder.
- Add oats back into mixture and mix until well combined.
- Sprinkle baking powder on top, and quickly mix in.
- Pour mixture into prepared baking dish, and bake for 35 minutes.
Pin this Soaked Maple Apple Baked Oatmeal for later!
Wanna check out some of our other favorite breakfasts?
Shared at Family Fun Friday, Foodie Fridays, Full Plate Thursday, Gluten Free Fridays, Happiness Is Homemade, Healthy Happy Green & Natural, Homestead Blog, Modest Mom, Raising Homemakers, Real Food Fridays, Sunday Fitness & Food, Tasty Tuesday, Thank Goodness It’s Monday, Two Cup Tuesday, Welcome Home Wednesdays, Wonderful Wednesdays.