Did you notice the title to this post?
I mean, the “easy” part?
I’m almost embarrassed to post this baked oatmeal recipe because it really is that easy, but that’s how I roll – easy, healthy, simple and tastes good. I also had so many of you ask for the recipe after my cleanse story last week that I figured I should share!
There are some amazing recipes out there for baked oatmeal, and I definitely recommend scouring the internet for some fun ideas.
I decided I would post my basic baked oatmeal recipe, and let you expand and add as your taste buds, dietary needs and imaginations see fit.
I love the health benefits of oatmeal, and I use oats all the time in cooking and baking (check out this post and this one to see the proof). My problems are 1) I am famous for leaving it on the burner too long and having Mount Vesuvius oats all over the stovetop, and 2) sometimes the texture is just ehh to me.
Baked oatmeal to the rescue.
I can mix everything together, pour it in the baking dish, and let the oven do the rest. It can be cut into squares and more toppings added, which is just a little more fun to me than a bowl of mushy oatmeal.
It’s also easily adaptable to different dietary preferences. If you purchase gluten-free oats than you have a gluten free meal. I make my version vegan, but you could add two beaten eggs for a little more protein (I’ll give that option in the recipe below). You can add whatever fruit you happen to have on hand. I used figs for this version because we have a tree that decided to give us some of its bounty, but I’ve also used strawberries and blueberries. Peaches would be amazing!
The only sweetener comes from the fruit in this dish. There are no processed or added sugars. You could always top it with a little maple syrup if you are feeling extra decadent.
The final product is filling, satisfying and perfect for both kids and adults.
Easy Baked Oatmeal Recipe
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1 tablespoon ground flax seed
- 1 large ripe banana mashed
- 1 1/4 cup milk of choice I used almond milk
- 2 tablespoons melted coconut oil
- Optional: 1/2 cup fresh or frozen fruit for topping
- Place two tablespoons of melted coconut oil in a 9x9 dish and roll the dish around until the oil coats all sides.
- Mash the banana and layer it at the bottom of the baking dish. Feel free to use an extra half of banana for more sweetness.
- In a separate bowl, mix all dry ingredients. Pour the dry ingredients evenly over the banana.
- Pour the milk over the dry mixture, making sure it's all coated.
- (If you would like to add eggs, decrease your milk to 1 cup and mix it with your beaten eggs before pouring over the mixture).
- Place your 1/2 cup of fruit evenly on the top of the baking dish.
- Bake at 350 for 25 minutes.