Sourdough Discard Baked Oatmeal Recipe

a piece of sourdough baked oatmeal on a plate with milk and a spoon.

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Sourdough Discard Baked Oatmeal Recipe

Sourdough Discard Baked Oatmeal is delicious breakfast comfort food. It's easy to make, uses a full cup of sourdough discard and the leftovers make a great snack.

Prep Time: 15

Bake Time: 35

Total Time: 50

12 servings

Ingredients
US Customary - Metric

8 ½ oz old-fashioned rolled oats (2 ½ cups)
4 oz brown sugar (½ cup)
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon table salt
¼ teaspoon nutmeg
8 oz sourdough discard (1 cup)
8 oz whole milk (1 cups)
4 oz unsalted butter (melted)
2 large eggs
1 teaspoon vanilla extract
1 large apple (cored and diced to ¼" (see note))
2 oz walnuts (½ cup, chopped)
2 tablespoons granulated sugar for topping

Instructions

Preheat the oven to 350 °F. Butter a 9" square pan.
In a large bowl, combine 8 ½ oz old-fashioned rolled oats, 4 oz brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon table salt, and ¼ teaspoon nutmeg.
In a large measuring cup, whisk together 8 oz sourdough discard, 8 oz whole milk, 4 oz unsalted butter (melted), 2 large eggs and 1 teaspoon vanilla extract.
Stir the liquid into the oat mixture until combined. Fold in 1 large apple (chopped) and 2 oz walnuts (chopped). Pour the batter into the prepared pan and smooth to an even layer. Sprinkle with 2 tablespoons granulated sugar for topping.
Bake until the center springs back when lightly pressed or a toothpick inserted into the center comes out clean, 30-35 minutes. Optionally, you can turn on the broiler for a minute or two after the oatmeal is done baking. The broiler will caramelize the sugar for an extra crunchy topping.
Cool 10 minutes before slicing.