6-8 servings
1 day prep/1 hour cooking time
350 degrees 45 minutes
9x13 glass baking dish
ghee for greasing
 

To Prepare:
In medium Glass Bowl:
 

*Stir and soak overnight (room temp)
2 cups old fashioned organic (gf) oats OR steel cut oats
2 cups water
1 Tbsp. raw, unfiltered apple cider vinegar
2 Tbsp. chia seeds
½ tsp. salt
 

In Large Bowl whisk together:
1 Large egg
½ cup almond or other nut milk
2 Tbsp. grade B maple syrup
2 scoops Bulletproof Collagen Powder (optional)
1 Tbsp. ghee OR 1 TBSP Bulletproof Brain Octane Oil (or MCT oil)
1 tsp. cinnamon
½ tsp. freshly grated nutmeg
1 tsp. vanilla bean powder or 1 tsp. vanilla extract

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Gently combine with oat mixture & amp; pour into prepared baking dish
You may need to add ½, or so, of nut milk. You want it to be thick (similar to
cooked oats).
 

Crumble:
In small bowl cut butter into dry ingredients (using pastry cutter), until small
clumps form
1 cup coarsely chopped and lightly toasted pecans
1/2 cup granulated golden monk fruit (I prefer Lakanto brand)
½ cup chilled grass fed butter (cut into cubes)
1 tsp. cinnamon

1/2 tsp. freshly grated nutmeg
Dash sea salt
Sprinkle over oats and Bake for 35 minutes at 350

 

Pumpkin Spice Variation:

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Before you bake add...

2 cups pumpkin puree

additional 1/4 cup of maple syrup

additional 1/2 tsp. nutmeg

1/2 tsp. ginger

1/4 tsp. clove

​
 

Why Soak Oats?
*If you are wondering why I soak my oats (and other grains) Please read my
soaked oats blog on my website OR refer to Nourishing Traditions by Sally Fallon.
Oatmeal and other grains are not easily broken down in the body. It is much easier
on our systems if you soak oats and other grains, for a minimum of 12 hours before
cooking. Adding the ACV is key to helping break down the phytic acid found in
grains. This not only allows your body to more easily digest the grains, but most
importantly, provides your body necessary nutrients that are present only in
soaked grains. Such as, B vitamins, iron, calcium, magnesium, phosphorus and
potassium. Remember to always pair your grains with a good quality fat such as
grass-fed ghee, cream or butter. This is really the perfect combination for
maximum mineral absorption.
For more information on this topic and other great recipes, check out Sally
Fallon’s book Nourishing Traditions. An oldie but a goodie!
Remove from oven and let settle for 5-10 minutes before serving. Serve with a
healthy dollop of ghee, fresh nut milk, cream or even ice cream. Yum!