This recipe is delicious fresh, or stays good in the refrigerator for up to 1 week. This recipe is also amazing if you bake it and then freeze it, thaw, and warm when you would like to consume it.
How to video recipe found at:
- 4 cups rolled oats (not quick oats)
- 2 tbsp fresh ground rye or rye flakes
- 3 cups filtered water
- 2 tbsp raw apple cider vinegar
- 4 eggs
- 2 cups pumpkin puree
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp healthy salt
- 1 Tbsp cinnamon
- 1 Tbsp ground ginger spice
- 1/2 T ground nutmeg
- 3/4 tsp ground cloves
- 3/4 cup honey [Recipe Moderator Note – sweeteners can certainly be reduced to taste!]
- Pour oatmeal and rye into a container with a lid.
- In a medium saucepan, warm 3 cups of water.
- Once water is warm, remove saucepan from heat and add 2 tbsp raw apple cider vinegar.
- Pour water/vinegar mixture into container with the oats and rye and mix quickly with a spoon.
- Place a lid on the container and allow to sit at room temperature for 8 to 24 hours.
- After 8 to 24 hours empty the container with the oat mixture into a large mixing bowl.
- Next add the eggs, pumpkin puree, baking powder, vanilla, salt, cinnamon, ginger, nutmeg, cloves, and honey. Mix well.
- Grease a 9 by 13 pan with your choice of healthy fat such as lard, tallow, coconut oil, butter, goose fat, or duck fat.
- Pour the oatmeal mixture into the 9 by 13 pan and bake at 375 degrees for 1 hour.
- Once cooled top with whipped cream, melted butter, or syrup! [Recipe Moderator Note – crème fraîche is an additional recommendation!]
Can you substitute or leave out the rye for more GF? This looks wonderful!
Best to you,
Hi Susie! The rye is in the recipe because it contains phytase which helps to neutralize the phytic acid on the oats if you are gluten intolerant you could substitute buckwheat for the rye. Also I should make a note that there is a typo in this recipe it should be 3/4 of a cup of honey or to taste
Recipe Moderator says
It does say ¾ of a cup of honey!
So does buckwheat neutralize like the rye would? I have buckwheat but not rye.
Do you drain the oats/rye the next day, or keep the water with them?
Also how do I order one of your cookbooks?
Can I substitute Butternut squash instead of pumpkin? We do not grow pumpkins and I have lots of squash that I use the same way I would use a pumpkin.
Hi Victoria! You sure could substitute the pumpkin with any other puree including something like applesauce to make an apple flavored oatmeal bake or squash, although you may want to use different seasonings
I thought it was not good to heat honey? I assume that baked at 375 doesn’t get honey hot enough to cause issue?
Hi Tamera! From my understanding it’s not good to heat honey if you are after the medicinal qualities of the honey, such as sore throat remedies and such. We are using the honey for it’s natural sweetness in this case, not so much for medicine. Thanks for the question.
Haley Fink says
Hey! I am curious how it would work to use oats that are sprouted..I got them from Costco, and since they’re sprouted im assuming I don’t need to do the soaking step? What would you reccomend??
This was a yummy breakfast for my family. It’s too heavily spiced for our taste, so I will halve the spices next time I make it. Thank you for sharing the recipe!