Baked Oatmeal with Dried Cranberries and Apricots

Ingredients

• 1 pound steel cut oats
• 1 cup walnuts or other nuts
• 2 tablespoons yogurt kefir whey, or buttermilk for soaking
• dash unrefined sea salt
• 6 Eggs
• 2 cups whole fresh milk (can substitute with low-fat milk
• 1/4 cup maple syrup ***(up to ¼ cup), optional
• ½ cup raisins or dried cranberries
• ½ cup dried apricots diced
• 2 tablespoons cinnamon
• ¼ cup coconut oil plus extra for greasing baking dish (you can substitute with low-fat cooking spray to lower calories)

Instructions

1. Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
2. Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and two tablespoons of fresh yogurt, whey, kefir, or buttermilk.
3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to 12 hours.
4. After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
5. Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
6. Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
7. Pour the mixture of eggs, milk, and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
8. Gently fold dried fruit, cinnamon, and coconut oil into the porridge-like mixture.
9. Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
10. Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid, and the fragrance of baked oats, dried fruit, and cinnamon perfumes your kitchen.
11. If you can bear to wait, allow the baked oatmeal to cool for five to 10 minutes before cutting into squares and serving.