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–+ servings

Sourdough Discard Baked Oatmeal

Kate Schat
A twist on the usual, it uses up a hefty amount of sourdough discard!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 29 minutes
Total Time 34 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 326 kcal

Ingredients
  

  • 4 eggs
  • 2 cups milk
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • 1 cup sourdough discard starter meaning it has fallen and dropped and isnt active.
  • 2.5 cups oats
  • 1 teaspoon baking powder
  • Add ins: fresh, frozen or dried fruit, nuts, seeds optional

Instructions
 

  • Mix eggs, milk, salt, sugar and discard together in a bowl.
  • Add oats and baking powder.
  • Mix well.
  • Cover bowl and put in fridge overnight OR grease an 8x8 pan, scoop it in there and cover, then into the fridge overnight.
  • In the morning, preheat your oven to 350F.
  • If your oatmeal isnt in a greased 8x8 pan already, get it in there.
  • Sprinkle the top with whatever add in's you want.
  • Bake for 35-45 minutes, until a knife inserted comes out clean.
  • Holler for your family, breakfasts ready!

Notes

In place of the eggs and milk, my sister Molly does the following:
  • In a blender, put 6 cups water, 1 cup of nuts and 1 cup of flax seeds. Blend and then continue on. This essentially makes your nut milk and flax eggs all in one go.
  • Her family is voracious eaters, plus they love leftovers so she doubles it and bakes it in a half sheet pan. 

Nutrition

Calories: 326kcalCarbohydrates: 53gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 117mgSodium: 247mgPotassium: 276mgFiber: 4gSugar: 21gVitamin A: 294IUVitamin C: 1mgCalcium: 179mgIron: 2mg
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