Homestead on Lakeside

Happy January! Did you make a new year’s resolution? Mine was to exercise more and bake without refined sugar. The exercise part of my resolution isn’t going great, but I’ve been able to take some of our staple recipes and adapt them to having no refined sugar added. Follow along with me as I make a sourdough banana nut baked oatmeal with no added sugar.

Sourdough Banana Nut Baked Oatmeal Ingredients:

• 3 cups of rolled oats
• 1/2 cup of maple syrup
• 2 eggs
• 2 bananas (ripe, but don’t have to be overly ripe)
• 1 cup of sourdough starter (the sourdough starter for this recipe can be cold and can be sourdough discard. This means the starter doesn’t have to be super active and bubbly. )
• 1 cup of chopped pecans
• 1 cup of kefir or milk
• 1 tsp of salt
• 2 tsp of baking powder
• 2 tsp of vanilla (Check out how to make your own homemade vanilla extract here.)
• 2 tsp of cinnamon
• 4 tbsp of butter

Baking without Sugar

This oatmeal bake is similar to my other oatmeal bakes. However,  for the month of January,  my goal is to bake with no added refined sugar. So you will find that I’ve replaced the usual 1 cup of sugar with 2 bananas and a 1/2 cup of maple syrup.  This made the baked oatmeal perfectly sweet.

I’ve also added sourdough starter to make this breakfast bake even more hearty.

If you’re interested in making your own sourdough starter,  click here for directions.

Here is my usual breakfast baked oatmeal with sugar and without sourdough.

Want a Healthier Brekfast? Soak Your Oats Overnight.

This recipe can be made the morning of or the night before you want to eat it.

If you’re starting the night before, mix all of your ingredients and place them in a 9×13 glass pan covered in the refrigerator.  Preheat your oven to 350F the next morning.  Take your oatmeal bake out of the refrigerator when you start to preheat the oven and place on a warm spot of the stove. The colder your oatmeal bake is when you start to bake it, 5+ minutes may need to be added to the bake time.

When oatmeal has an opportunity to soak, especially overnight, the oats will be easier to digest. By using a sourdough starter, kefir, or raw milk, it will help break down the oats and sugars in your oatmeal bake, making an even healthier breakfast meal.

Sourdough Banana Nut Baked Oatmeal Recipe:

If baking right after mixing your ingredients,  start by preheating the oven to 350F.

Melt the butter over low to medium heat on the stove top.  Then, allow to cool slightly while mixing the rest of your ingredients. Smash the bananas with the back of a fork in your mixing bowl. Add the oats, maple syrup, sourdough starter, cinnamon, eggs, kefir or milk, salt, vanilla,  and baking powder.  Then, mix in the melted butter. Last, add your nuts. Around the holidays, I make cranberry apple baked oatmeal. Here is that recipe for a nice holiday breakfast.

When all of the ingredients are mixed well together and your oven is preheated to 350F, pour the mixture into a 9×13 baking pan and spread out evenly in the pan.

Bake for 30 to 40 minutes, depending on how cold your oatmeal bake was when you placed it in the oven. If you just took the bake out of the refrigerator before baking, the cooking time will be closer to 40 minutes.  The bake is done when the edges are slightly brown and the middle is  not jiggly. 

Serve with a dollop of yogurt and drizzle of maple syrup. 

I hope you enjoy this sourdough banana nut baked oatmeal as much as we do! It’s yummy, fills our bellies, and makes for a quick breakfast on a busy day.

For more homemade family inspiration and recipes, follow along on Instagram @homesteadonlakeside .

Thank you for reading! Praise God from whom all blessings flow.

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