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Have you had baked oatmeal? It’s oatmeal, well… baked! And it’s an easy, one-bowl wonder that’s a great make-ahead breakfast as the week rolls along. Just make a batch at the start of your week, and gobble up square after square every day. Double it if you’re looking to feed a few more mouths, and you and your people will be set! Added bonus, it tastes kind of like dessert. But full of fibery goodness. You can pair this with a nice protein (nuts, seeds, eggs, oh my) and you’ve got a very balanced way to start the day!
It’s very simple to make this! Just combine milk of choice, oats, flax meal, banana, coconut oil, leavener of choice, and spices. Once those are combined, let it sit for a bit (really this is quite forgiving so if you forget about it for a while like me, you’ll be fine). Then fold in the berries, top with an optional but highly recommended crumble topping, and bake. Voila!
Give this baked oatmeal a try and let me know how you like it!
Baked Oatmeal
Ingredients
- 2 cups nondairy milk
- 2 tablespoons flax meal
- ½ cup mashed banana (one small, ripe banana)
- 2 cups rolled oats
- ¼ cup coconut oil, melted
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 ½ cups berries, fresh or frozen
- ½ cup runny nut butter (optional)
Crumble Topping
- ¼ cup coconut oil
- ¼ cup coconut sugar
- ½ cup almond flour (oat flour if avoiding nuts)
- ½ cup rolled oats
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ – ½ cup pecans, walnuts, or other butter nut (optional)
Instructions
- Preheat your oven to 350° and line an 8×8" pan with parchment paper or grease pan well
- In a bowl, combine the milk and flax meal and give it a stir.
- Next, add the mashed banana, oats, coconut oil, baking powder, spices, vanilla, and salt and stir until well combined.
- Allow the oat mixture to sit for 15 to 30 minutes so the oats soak up the liquid a bit.
- Gently fold in the berries, then pour the oat "batter" into prepared baking pan.
- OPTIONAL: If using nut butter, you can plop globs of it throughout the pan and then gently swirly it in. The joy of the nut butter are the pockets of richness it creates, so try not to let the globs disperse too much!
- If making the crumble topping, combine the coconut oil, coconut sugar, almond (or oat) flour, oats, cinnamon, and salt. With a fork, cut the mixture together until clumps start to form. Add in pecans or other nut, if using and stir into the crumble mixture. Pour evenly over the top of the oat batter in the 8×8" pan.
- Bake in the oven, with or without the crumble topping, for 35 to 45 minutes, or until it's golden on top and set.
- Enjoy warm! Refrigerate the leftovers and enjoy all week for a quick and easy breakfast… or dessert 🙂 Store any leftovers, from beyond 5 days, in the freezer.
