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Baked Oatmeal

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I decided to share a recipe with you that I have become addicted to.  Several months ago while reading some of my favorite cooking blogs, I came across a recipe for baked oatmeal posted on
As you already know, I LOVE oatmeal in any form with the exception of instant and quick cooking (gross).   I couldn’t wait until morning so that I could whip up a batch of the baked oatmeal.  Oh my!  I was in love.  

I run 5 days a week.  Winter, Spring, Summer and Fall.  So naturally with the cold temperatures I come home and want a warming recovery breakfast.  Oatmeal is perfect!

I then started creating my own versions of baked oatmeal.  Apples were in season so I layered sliced apples on the bottom of the baking dish…heaven!  And thus began my obsession.
If you are an oatmeal lover, you will fall in love all over again.

I like to start with the following:
Rolled oats (not quick cooking or instant…palease), brown sugar, sliced almonds, walnuts, pecans, flax seed, salt, baking powder, cinnamon, ginger, ground cloves and nutmeg.

You will need a 2-quart baking dish.  I suppose an 8 x 8-inch square would work as well.

Butter the bottom and sides of the dish.  Set aside.

In a large mixing bowl add the oatmeal.

Brown sugar.

Flax seed.

Walnuts pieces.

Pecan pieces.

Sliced almonds.

Salt and baking powder.  I use kosher salt.

Cinnamon, ginger, ground cloves and nutmeg.

Mix all of the dry ingredients together.

Set the mixture aside.

Let’s mix the wet ingredients together.  You will need milk (whole, 2%, 1 %, or skim), an egg, coconut oil and vanilla.

In a medium size mixing bowl, add the egg to the milk.

Add vanilla.

Add the coconut oil.  Now in Utah my coconut oil solidifies during the cold seasons.  I just drop my jar of coconut oil into a large cup of hot water and wait for a few minutes and it will liquefy.

Whisk the wet ingredients together.  You will notice the the coconut oil begins to solidify again!  That’s ok.  Just ignore it everything will bake just fine.

Pour the wet ingredients over the oatmeal mixture.

Stir to moisten.  The mixture will seem very thin, but the oatmeal will absorb the liquid.

I have become fond of adding dried cranberries or dried blueberries into my oatmeal.  Fresh would be awesome!

Pour the mixture into the buttered baking dish that you set aside earlier.

I like to sprinkle the top with a little turbinado sugar.  It gives the top a sweet crust.  This, of course, is optional.
Now place in a preheated 375 degree oven and bake for 35-45 minutes.   You want the liquid to be absorbed into the oatmeal so that the mixture isn’t thin or have any liquid hanging out on the bottom of the dish.

Once the oatmeal has absorbed all of the liquid, remove from the oven.

I never wait long enough for the oatmeal to cool.  I just dig right in.

You can top your oatmeal with whatever floats you boat!

The oatmeal is great drizzled with a little skim milk.  OR my favorite topping is yogurt and bananas.

I’m going to side track for just a moment and talk “yogurt”.  I have come extremely fond of Wallaby creamy Australian style yogurt.  I prefer plain/nonfat.  Vanilla used to be my first choice, but it has become too sweet to me.  So I always by the plain/nonfat.

Not all yogurts are created equal.  Check the side panel of some yogurt in your refrigerator…go on…I’ll wait!

Look for “Live Active Cultures”.  How many cultures are in your yogurt?  Wallaby is packing 6 different cultures.  Yoplait or a grocery store brand generally has one.  I try to buy a brand that has several active cultures, and is organic.

I really have a very strong opinion about this.  I could go off about why on earth would you buy that garbage yogurt when you are not getting the nutrients packed in other brands of yogurt….  Enough said.

This is probably one of my all time FAVORITE meals for breakfast.  Baked oatmeal topped with Wallaby yogurt, banana’s and just a tiny sprinkle of brown sugar.

I’m in heaven.

Stick to your ribs goodness that is good for you!






Let me share some healthy changes you can make to the oatmeal.  You can use almond, rice or soy milk.  You can omit the fat all together.  You can use Agave instead of brown sugar.  Play with this recipe to fit your likes and lifestyle and your health needs.  



Baked oatmeal is probably the best part of my winter.  Really.



Baked Oatmeal
2 cups large flake rolled oats (not instant)

1/3 cup sliced almonds

1/4 cup pecans, broken
1/4 cup walnuts, broken
1/3 cup brown sugar, packed
2 teaspoons flax seeds
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
3/4 teaspoon kosher salt
2 1/2  cups milk
1 large egg
2 tablespoons coconut oil (melted of it has solidified)
1 teaspoon vanilla
1/3 cup dried cranberries or blueberries
Preheat oven to 375°F (190°C). Lightly grease the inside of a 8″ round baking dish (around 2 quart capacity) and set aside.
In a medium bowl, mix together the oats, almonds, pecans, walnuts, brown sugar, , flax seeds, baking powder, spices and salt. Set aside.
In another bowl, whisk together the milk, egg, coconut oil, vanilla.  Pour into oatmeal mixture and mix well.  Add dried cranberries, if desired.
Pour into the prepared baking dish sprinkle with a couple of teaspoons of coarse sugar, if desired.  Bake for 35-45 minutes (45 at my altitude of 5,000 feet above sea level), until the oatmeal is puffed and set, with a golden brown top.
Makes about 4 – 6 servings.  1 serving for me!

Print this recipe

LOVE, LOVE, LOVE the nuts.  Have I mentioned how much I love nuts?  Probably more than oatmeal.  

Reader Interactions

Comments

  1. How about steel cut oats? Would they work, since they take forever to cook as is and baking might be easier. Just a thought.

    Reply

  2. Amazing! I threw some apples in too….just because. The kids thought I made them apple pie for breakfast. You just can't beat that.

    Reply

  3. Hi Emily, You do not have to use coconut oil. The original recipe called for 2 Tbl of butter. I was just trying to make it a little more healthy. Just so you know…coconut oil has a very long shelf life. I use it to saute vegetables. I had a couple of teaspoons to rice while it is cooking. I put in on baked yams with a little agave. I LOVE the flavor of coconut oil. HOWEVER it is very expensive. So if you don't want that $$ spent go ahead and add the butter.

    Reply

  4. Do you think this would taste just as good without the coconut oil? I am hesitant to buy a jar of it when I might only be using it this one time. Let me know your thoughts! Thanks!

    Reply

  5. Hi Hillary, For general baking I use pure vanilla that I purchase from Costco. If I want a pronounced vanilla flavor I like to use a better quality vanilla. I like Bourbon Madagasgar vanilla. I found a great site http://www.beanilla.com
    I would love to try their Tahitian vanilla next. They have fun vanilla products. I purchased some sea salt with Tahitian vanilla beans mixed it. It's awesome. I hope this helps.

    Reply

  8. I notice that Seven Spoons dropped the amount of milk to only 2 cups from her original posting. Perhaps the additional liquid is why some of us need to cook it longer. I made mine with part rice milk. Seemed to work. Delicious.

    Reply

  11. I think it would get too soggy Jeanette. What I have done is mix the dry ingredients together in a bowl then cover the bowl with plastic wrap. Let that set out on the counter. Then mix all the wet ingredients together cover and refrigerate them overnight. Mix the two together in the morning then you can just pop it into the oven and bake. It has worked for me! I let it bake while I'm running then come home to hot oatmeal. Mmmmmmm.

    Reply

  15. Hi Amanda, Jeanette always tell me that you are fabulous…that has now been confirmed! I hope you love the oatmeal as much as I do. Oooo I just love all the spices. Like eating cake without the "cake". That doesn't make sense.

    Reply

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