Sourdough Discard Baked Oatmeal

Why you’ll love this recipe

If you keep a Sourdough Starter, I know you hate to discard that discard. This is a fabulous and easy way to use your hard-earned wild yeasties.

Sourdough Baked Oatmeal is super easy to make and it tastes like a warm hug. It’s mixed by hand, in one bowl, and you can prep the ingredients the night before.

I don’t want my breakfast to taste like dessert, so I use just enough brown sugar for a lightly sweet taste.

A chopped apple adds moisture and flavor, walnuts provide some crunch and protein, and the spices warm things up.

Ingredients

Ingredient Notes

• Sourdough Discard – You can use a starter at any stage – from underfed and sluggish to active and recently fed. The flavor will vary depending on the acidity and age of your discard. The oatmeal gets a lift from the baking powder, but you may get a bit of an extra rise if you use a more active starter.
• Rolled Oats– Old fashioned rolled oats give the oatmeal a nice chewy texture. Quick cooking oats can be used, but they will break down into smaller bits and the oatmeal will have a mushier texture.
• Milk – You can use any type of milk for this recipe; whole milk, low fat milk, buttermilk or non-diary milk.
• Walnuts – Are a nutritious and crunchy add-in. You can use any nut or seed in this recipe.
• Spices – I like the simple combination of cinnamon and nutmeg, but you can use your favorite mix of spices.
• Brown Sugar -There’s just enough sugar for a lightly sweet flavor. If you like your oatmeal sweeter you can add up to an additional 1/4 cup.

Step by Step Instructions

See the recipe card for detailed measurements and instructions.

• Combine the dry ingredients in one bowl and the wet ingredients in another.
• Pour the wet ingredients into the dry and mix to combine.
• Add the apples and wanuts.
• Pour the batter into the prepared pan and sprinkle sugar over the top.

• Bake the until the oatmeal springs back when pressed in the center.
• For an extra crunchy crust you can run the oatmeal until the broiler briefly after it’s baked through.

Work Ahead Tips

• The night before baking, combine all the dry ingredients in a large bowl. Cover the bowl and set it aside at room temperature.
• Combine the wet ingredients in a large measuring cup, cover and refrigerate overnight.
• In the morning, preheat the oven while you prep the pan and mix the ingredients.

Serving Ideas

I like Sourdough Baked Oatmeal served warm from the oven with cold milk poured over top. For a sweeter flavor, drizzle it with maple syrup or honey. You can also eat it plain, at room temperature or chilled .

Storage

Baked oatmeal keeps at room temperature for one day, for 2-3 days in the refrigerator or can be frozen for up to a month.

To reheat a single portion of baked oatmeal, microwave for about 1 minute until the center is warm. A pan of baked oatmeal can be re-heated in a low oven (200°F).