Sourdough Baked Oatmeal

Sourdough baked oatmeal is warm, hearty, and naturally comforting, with a soft, tender texture. The sourdough adds a gentle tang that keeps the oatmeal moist, while the oats bake into slices you can enjoy warm or grab on the go. It’s simple, cozy, and mixes up in one bowl for an easy make ahead breakfast.

Course Breakfast

Cuisine American

Keyword Sourdough Discard

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 327kcal

Author Kate Freebairn

Equipment

9" x 9" baking pan

Ingredients

115 g Butter (melted)
1 Egg (large)
10 g Vanilla Extract (or 5g of vanilla paste)
200 g Milk (any milk is fine)
200 g Sourdough Starter
150 g Brown Sugar (reduce if you want to)
300 g Rolled Oats
12 g Baking Powder
6 g Salt
6 g Cinnamon (optional)

Instructions

Start by preheating your oven to 185ºC (365ºF). Line a 9" x 9" baking pan with parchment paper (or spray well with cooking oil).
In a large mixing bowl, whisk together the melted butter, egg, vanilla extract and milk.
Then add your sourdough starter and whisk this until the mixture is smooth.
Now add in the brown sugar, rolled oats, baking powder, salt and cinnamon and stir together until all of the rolled oats are wet and everything is well combined.
Pour the oatmeal mixture into the pan you prepared and place into the oven for 45 minutes at 185ºC (365ºF).
Once the top is golden and the edges are starting to crisp, remove from the oven and allow to cool in the pan for around 10 minutes.
You can serve warm or allow to cool fully and slice into squares to package for the fridge or freezer.

Notes

Adding Flavors - if you're adding other flavors into this recipe like diced apples, raisins, frozen fruit etc (anything that increases the volume of this recipe) I would increase the size of your pan from 9" x 9" to 9" x 13" just to ensure the baked oatmeal does not overflow when baking.

Nutrition