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This sourdough discard oatmeal bake has quickly become a breakfast staple in our house. We enjoy regular, stovetop oatmeal as well, but this bake adds a layer of heartiness and a completely different texture than conventional oatmeal.
We like to serve this sourdough discard oatmeal bake with fresh or frozen berries and a splash of milk.
Tools you may need
Large mixing bowl
9×9 baking dish
Measuring cups and spoons
Ingredients
Butter
Maple syrup
Eggs
Sourdough discard
Milk
Vanilla extract
Rolled oats
Baking powder
Sourdough Discard Oatmeal Bake
Servings: 5-6
Prep time: 10 minutes
Bake time: 30-35 minutes
Measurements
1/2 C butter
1/3 C maple syrup
3 eggs
1/2 C sourdough discard
1/4 C milk
1 tsp vanilla extract
3 C rolled oats
2 tsp baking powder
Directions
- Preheat oven to 350 F and grease baking dish. Then melt butter on stovetop.
- Whisk all liquid ingredients together in a large bowl.
- Then stir in oats and baking powder until evenly coated and transfer to prepared baking dish.
- Bake at 350 F for 30-35 minutes.
- Serve under milk, with fruit, or topped with yogurt.
Plan of Action
If breakfast is served at 7 AM, preheat the oven and start prep work at 6:15 AM. We like to pour milk over a serving as a kind of hot cereal and top it all off with a handful of frozen blueberries.
