PREP TIME: OVERNIGHT COOK TIME: 1 HOUR SERVES: 8 SERVINGS
For soaking
2 cups rolled oats
1 cup rye flakes (or substitute with more oats)
1/4 cup apple cider vinegar or lemon juice (see note)
4 cups room temperature water
Baking
1/4 cup unsalted butter, lightly melted
1 cup whole milk
3 eggs
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cardamom
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup grated zucchini
1 cup fresh or frozen blueberries (if frozen sprinkle with a bit of flour to keep them from sinking)
1/4 cup sprouted sunflower seeds or pumpkin seeds (optional)
Preparation
Add your oats and rye flakes to a large bowl with the vinegar and water. Cover with a dish towel and leave out at room temperature (or even slightly warmer) overnight. Anywhere from 12-24 hours.
In the morning preheat to oven to 350F. Lightly grease a 10- inch casserole dish or cast iron skillet. Drain the oats and rye flakes through a fine sieve and rinse thoroughly. Shake the sieve and rinse again. Let the mixture drain well by shaking the sieve a bit and setting it to the side for about 10 minutes.
In a large bowl mix together the melted butter, milk, eggs, maple syrup and vanilla. Stir in the cardamom, salt, & baking soda. Add the oats and rye flakes and mix well. Fold in the grated zucchini and blueberries. Transfer the mixture to your prepared baking pan. Sprinkle with seeds (if using) and bake in the oven for 50-60 minutes. Or until lightly browned and cooked through.
Allow the oatmeal to rest for 15 minutes before slicing and serving. This tastes best with yogurt and extra berries!
Store leftovers in the fridge for up to 5 days.
Notes
*The vinegar helps to break down the phytic acid in the grains. Please use this recipe as a guide and adjust measurements and ingredients as necessary. Cooking times will very from kitchen to kitchen.