Sourdough Discard Oatmeal Bake
This Sourdough Oatmeal Bake is the perfect make-ahead breakfast for slow mornings and busy weeks alike. Made with hearty oats and sourdough discard, it bakes up soft and comforting with just the right amount of tang. Lightly sweetened and easy to customize, this oatmeal bake feels like a cozy hug straight from the oven.
The sourdough adds depth of flavor while keeping things simple and nourishing. Serve it warm with butter, milk, yogurt, or fresh fruit, or slice and reheat throughout the week for an effortless, homemade breakfast the whole family loves.
How to Serve
- Warm with butter and milk
- Topped with yogurt or fresh fruit
- Drizzle of maple syrup
- Cold straight from the fridge (don’t knock it)
Storage & Reheating
- Refrigerate: airtight container, up to 5 days
- Freeze: individual slices up to 2 months
- Reheat: microwave or oven at 350°F until warmed through
Flavor Variations
- Apple Cinnamon: diced apples + extra cinnamon
- Blueberry Lemon: blueberries + lemon zest
- Pumpkin Spice: replace ½ cup milk with pumpkin purée + pumpkin spice
- Chocolate Chip: mini chips + banana slices
Sourdough Discard Oatmeal Bake
Courtney Moody
12
10 minutes
30 minutes
210
American
Sourdough discard
This Sourdough Oatmeal Bake is the perfect make-ahead breakfast for slow mornings and busy weeks alike. Made with hearty oats and sourdough discard, it bakes up soft and comforting with just the right amount of tang. Lightly sweetened and easy to customize, this oatmeal bake feels like a cozy hug straight from the oven.
The sourdough adds depth of flavor while keeping things simple and nourishing. Serve it warm with butter, milk, yogurt, or fresh fruit, or slice and reheat throughout the week for an effortless, homemade breakfast the whole family loves.
Ingredients
3 cups rolled oats
1 cup sourdough discard
2 medium ripe bananas, mashed
2 tbs cup melted butter
1 tsp vanilla extract
2 large eggs
1/2 tsp salt
2 tsp baking powder
1 tbs ground cinnamon
1 cup milk
1/4 cup maple syrup
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine sourdough discard, mashed bananas, melted butter, vanilla extract, milk, maple syrup, and eggs. Mix until fully combined and smooth, about 1-2 minutes.
In a separate bowl, whisk together the rolled oats, salt, baking powder, and ground cinnamon. Add this dry mixture to the wet ingredients and stir until just combined.
The batter should have a pourable consistency. If it is too thick add a splash of milk.
Line a 8x8 or 9x9 baking dish with parchment paper and pour your oatmeal batter into the pan. Spread from edge to edge and sprinkle extra cinnamon on top.
Bake in the preheated oven for 30 - 35minutes, or until the center is cooked all the way through.
Let your oatmeal bake cool slightly before removing and slicing! Drizzle with extra maple syrup and serve warm :)
