Go Back
–+ servings

Recipe for Baked Oatmeal

Recipe for Baked Oatmeal
Print
5 from 5 votes
Want to make a quick and easy breakfast ahead time? Say hello to this recipe for baked oatmeal. All you need is one bowl to mix it up. Then, pop it in the oven. This baked oatmeal is great for sharing with friends and family for a weekend brunch or enjoying throughout the week.
GUIDE
Course Breakfast
Cuisine healthy
Servings 8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
INGREDIENTS

Ingredients

  • 1 tablespoon ground flaxseeds
  • 3 tablespoon water
  • 2 ripe bananas
  • 1 1/2 cup plant based milk unsweetened (I like to use coconut or almond milk)
  • 1 teaspoon vanilla extract
  • 2 cup rolled oats gluten free if desired
  • 2 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup almonds roughly chopped
  • 3/4 cup strawberries fresh or frozen
  • 3/4 cup blueberries fresh or frozen

For serving (optional)

  • coconut yogurt
  • nut butter
INSTRUCTIONS

Instructions

  • Preheat the oven to 350 F / 180 C.
  • In a small bowl, combine the ground flaxseeds and water. Give it a stir. Set aside for 5 minutes.
  • In a large mixing bowl, mash the ripe bananas with a fork. Add in the coconut milk and vanilla extract. Give it a stir until combined. Add in the flax egg mixture. Stir again.
  • Add to the mixing bowl the oats, cinnamon, salt, baking powder, and almonds. Stir until combined.
  • Slice the strawberries. Gently fold in the strawberries and blueberries.
  • Transfer the mixture to a 9 x 12 inch (23 x 31 cm) baking dish. If it is a metal pan, you’ll want to lightly coat the pan with oil.
  • Bake for 40 minutes or until the top is nice and golden. Remove from the heat and let cool for a few minutes. Drizzle the peanut butter on top before serving.
  • I prefer this oatmeal fresh out of the oven. You can also serve this at room temperature.
NOTES

Notes

You can make this baked oatmeal nut free by substituting the almonds with pumpkin seeds and omitting the nut butter on top.
This baked oatmeal makes great leftovers and keeps for about 2-3 days in an airtight container in the fridge. You can slice the baked oatmeal into individual portions and reheat in the microwave or toaster oven.
NUTRITION FACTS
Calories: 164cal • Carbohydrates: 26g • Protein: 5g • Fat: 5g • Saturated Fat: 1g • Trans Fat: 1g • Cholesterol: 1mg • Sodium: 231mg • Potassium: 259mg • Fiber: 5g • Sugar: 6g • Vitamin A: 26IU • Vitamin C: 12mg • Calcium: 148mg • Iron: 2mg
Pin Recipe

By