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Sometimes I forget about a recipe for literally years. We tend to get into eating the same things for weeks or months at a time and then fall desperately off the bandwagon for whatever reason. This Soaked, Baked Molasses-Sweetened Oatmeal is one such example.

I started making this dish when it was just Stewart, the boys, and I in a little suburban duplex whose backyard held our very first garden. I baked it up and for days we’d have snacks and breakfast. Three more babies and two very big and hungry boys later, a meal and a snack is about all we get out of a pan.

Recently I’ve gotten back on the oat wagon and with plenty of milk and eggs around, it makes a pretty economical dish.I like to soak the oats at least overnight and up to 24 hours to get them good and fermented. Instead of added butter or coconut oil, I changed it up to use a bit of soured cream to the dairy mixture but you could just use all whole milk. And feel free to toss in whatever seasonal fruit or spices you like.

Serve it in a bowl with some kefir, milk, or cream and you are ready to start hauling in firewood and muck out the barn. The jury’s still out on whether this breakfast helps you make it through your morning long division, or so I am told.

Soaked, Baked Oatmeal

  • 6 cups old fashioned rolled oats
  • 3 cups dairy (about 2.5 cups milk + .5 cup sour cream or kefir)
  • 8 large eggs, beaten
  • 1/2 cup sweetener (honey, molasses, sucanat, etc.)
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoons baking soda
  • 1.5 teaspoon sea salt
  • 1 cup add-ins (chopped fruit or nuts)


  1. Soak the oats: The morning before you want to make this for breakfast (~24 hours) combine the oats and dairy. Pat it down a little so that it is mostly one large “dough”. Let sit in a warm place until the next morning.
  2. In the morning, preheat the oven to 350 degrees. Place the bowl of soaking oats on top of the oven to warm up a bit while you grease a 9×13″ baking pan.
  3. Add the eggs to the oatmeal ingredients and mix in thoroughly. You will have to use a wooden spoon to break up the oatmeal and evenly disburse the egg mixture. Add all remaining ingredients and blend well.
  4. Pour into the buttered pan and bake at 350 degrees for 30-35 minutes, or until a toothpick comes out clean.
  5. Serve warm with milk or milk kefir.

You guys, I did not mean to disappear for that long – but then again, does anyone?

One of the places I have been is in the nearly daily milk shuffle. Mabel is such a giver and I don’t want to be a waster so its big glasses of milk, cream cheese, soft cheese, feta cheese, or cottage cheese at every meal.

And sometimes more than one.

I sometimes feel like I need to pinch myself at the gift of cream and milk and all of the other delicious goodies that everyone can eat. With a couple of us unable to eat pasteurized dairy, this whole climbing out from under the milk jar has meant butter and sour cream and cream cheese frosting and cheesecake they can actually eat.

And as the person who primarily does the kitchen-making, what a lot of fun it is to bring these items to the table. I am ever so grateful!

But I need to get back to the dishes… and the milk kefir grains… and that semi-hard cheese I sort of pressed and am going to try to age.

What fun stuff are you making?