I honestly don’t know where we’d be without this chocolate-chip soaked, baked oatmeal.

It’s got it all - digestible carbs (soaked oats), healthy fats (coconut milk) and protein (eggs). And a single batch goes a long way. We slice it up into single portions and eat half the batch throughout the week and freeze the other half for easy-grab breakfasts.

Soaking the oats is a simple process. In the evening, you’ll mix the oats with coconut milk and yogurt, cover with a towel and leave them on the counter overnight. Soaking them in this “acid medium” reduces the anti-nutrients they contain and makes them more digestible. (You can read more about anti-nutrients in this post.)

Caution - in the morning, they’ll smell very yogurt-y and unappetizing. This will cook off, don’t worry.

But the end result is so moist, rich and chewy and perfectly sweetened. Hope you enjoy as much as we do!

Chocolate-Chip Baked Oatmeal

This delicious grab-n-go breakfast has been soaked overnight for improved digestibility.

16-18 servings

INGREDIENTS:

6 cups old-fashioned rolled oats (gluten free if you’re sensitive and not instant)
2 cans coconut milk or coconut cream
1/2 cup plain yogurt (dairy or coconut)
7 eggs
1 cup maple syrup (or sweetener of choice)
1 tablespoon vanilla extract
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1.5 cup chocolate chips
a little coconut sugar (optional, for sprinkling)

SOAKIng INSTRUCTIONS:

Mix oats, coconut milk and yogurt together in a glass mixing bowl. Cover with a towel and leave to soak 8-24 hours. I usually do this overnight.

baking instructions:

Preheat the oven to 350° and grease a 9x12 pan.

When your oats have finished their long soak, mix in remaining ingredients. Make sure everything is well incorporated. Spoon into baking pan. If you’d like, sprinkle a little coconut sugar on top.

Bake at 350 for 45-55 minutes until the top is browned (and a knife or toothpick inserted in the middle comes out clean).

Chocolate-Chip Soaked, Baked Oatmeal