Strawberry and apple baked oatmeal

with sourdough discard, vanilla bean and crushed walnuts

I recently put together this super simple and really delicious recipe for our sweet friends who just had their beautiful baby girl. Oats are known to help support breast milk production (of course, going hand in had with overall nourishment, aka eating enough and drinking mineral rich beverages!!) and so I thought this would be a perfect breakfast option or late night snack for their early postpartum days. It smelled so delicious baking, that I had to make another batch for us to enjoy this week. It’s also a one bowl recipe, so there’s minimal clean up needed, which is always a plus for me.

You’ll need:

• 2 cups of rolled oats (I like to use organic, sprouted oats)

• 3 eggs

• 1 cup of whole milk

• 3 tbs of melted butter

• 1/4 cup of sourdough discard (optional!)

• 1/4 cup of maple syrup

• 2 tsp of cinnamon

• 1 tsp of baking powder

• 1/2 tsp of salt

• 1 tsp of vanilla extract, or vanilla bean paste if you have it on hand

• 1 apple, chopped

• a handful of strawberries (I use 5-6 bigger ones, you can use more or less to your preference)

• a handful of chopped walnuts (to top)

1. Preheat your oven to 375 degrees F or 190 C.

2. Prepare your baking tin by greasing with butter or oil of your choice. I have used a cake tin to bake this and a square glass baking dish, pictured above.

3. Add all of the ingredients into the bowl, leaving out the apple and strawberries. Stir until everything is mixed together.

4. Chop up your fruit and add to the oatmeal mixture. Pour the mix into your prepared baking vessel and sprinkle the chopped walnuts on top.

5. Bake for 35 minutes or until your oatmeal is golden on top and set in the middle. Enjoy!

Love, Em x

Other recipes you might enjoy..

Spiced carrot cake muffins

Milk and honey sourdough bread

Sourdough oatmeal raisin cookies