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Soaked Buttermilk Oatmeal Muffins: The Recipe You’ve Been Waiting For Your Entire Life (Dairy Free Options)


  • 1 c. white whole wheat flour where to buy
  • 1 c. buttermilk or 3/4 c. + 2 Tb. of whole milk and 2 Tb. vinegar or lemon juice
  • 1 c. old fashioned oats where to buy
  • 1 egg
  • 1/4 c. sucanat or palm sugar
  • 1/2 c. butter melted
  • 1 Tb. vanilla
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 3/4 tsp. cinnamon


  1. Mix the flour, buttermilk and oats just until moistened and leave them on the counter to soak for at least 8 hours (over night is great) or as long as 24 hours. If you are using the milk/vinegar or lemon juice option, I recommend soaking these in the fridge unless you are using raw dairy. (side note: you can go longer than 24 hours, but the batter will start to develop a twang. Do not be alarmed, but it will alter the flavor even after they are baked. Conversely, these do not HAVE to be soaked for long periods. I do recommend though that you combine the oats and buttermilk and let it set for 30-60 minutes, in order to soften the oats. It improves the texture and taste!)
  2. Once you have soaked the flour and oats, add in the remaining ingredients and stir well. Just before baking, choose your add-ins and stir just enough to incorporate.
  3. Bake at 375' F for 10-12 minutes, or until they are barely golden and a tooth pick inserted in the middle comes out clean. Don't over-bake these. They are finicky and although they'll still taste great, you'll lose some of the melt-in-your-mouth-addiction-forming-qualities if they're over-baked, because they become quite dense and will not store as well.

*Dairy Free Version:

  1. Instead of the buttermilk, use 3/4 c. + 2 Tb full fat coconut milk + 2 Tb. lemon juice and soak as directed. Also use coconut oil instead of butter and voila! dairy-free heaven!