Cathy’s Baked Oatmeal

December 22, 2008

Cathy’s Baked Oatmeal

Cathy Rex, Tucson CSA

1/2  cup steel cut oats
1 1/2 cup water
1/3 cup cottage cheese
1/3 cup pecans
1 large apple
2 teaspoon cinnamon

Soak oats and nuts in the water overnight in a covered baking dish. Pre-heat oven to 350 degrees. Cut apples into bite-size pieces. Add apples, cottage cheese and cinnamon to oats and water. Stir to mix. Cover & bake 25-30 minutes or until water is absorbed. Serve with milk. The apple should make it sweet, but you can serve with maple syrup or brown sugar too. Serves 2. Uses ¼ cup of oatmeal per serving.

The basic recipe is to soak the 1 part oats in 3 parts water overnight and bake them ½ hour at 350. All other ingredients are optional. The “Nourishing Traditions” cookbook recommends soaking oatmeal to improve digestibility.


Add wheat germ, flax seed meal or similar during baking. This also absorbs liquid and makes it thicker. Try other fruits and nuts such as: apples & walnuts, bananas or blueberries (add after baking unless frozen), apricots, peaches, coconut, dried fruit, raisins, granola, or almonds. Other breakfast grains work with this method too.

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