Sourdough Baked Oatmeal with Spring Rhubarb - Potager Online
Need a Spring breakfast recipe that is easy on the gut and tastebuds? This Sourdough Rhubarb Baked Oatmeal is the ticket! Easy to make and even easier to eat.
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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
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