Sourdough Baked Oatmeal with Spring Rhubarb - Potager Online

Ingredients

• 6 cups quick-cooking oats
• 1/2 cup active sourdough starter
• 2 cups kefir, plain
• 1 cup coconut oil, melted, virgin, cold-pressed
• 2 cups milk, could easily substitute non-dairy milk
• 4 ea eggs
• 1 cup maple sugar
• 1 cup rhubarb, sliced into chunks
• 4 tsp baking powder
• 3 tsp cinnamon
• 2 tsp sea salt