Baked oatmeal has been my middle of the night snack of choice ever since baby arrived and I’m up like, all the time. After all, my Carrot Cake Baked Oatmeal, Zucchini Baked Oatmeal and Pumpkin Baked Oatmeal are breakfast staple around here! Eat this beauty for breakfast with a drizzle of almond butter or enjoy her with a cup of coffee mid-afternoon when the snoozies roll in.
Ingredients
Old fashioned oats: The man, the myth, the legend. Rolled oats make up the base of this mighty bake. Don’t use instant or steel cut here (save those for Overnight Steel Cut Oatmeal). To make this gluten free, use certified gluten free oats. Milk: I used unsweetened vanilla almond milk since I always have it on hand, but anything from coconut to soy to cow’s milk works great. Use non-dairy milk if you want to make this baked oatmeal recipe dairy-free and vegan, ya dig? Almond butter: Most baked oatmeal recipes call for a couple tablespoons of butter or oil, but I went with almond butter for a more nutty twist. Any nut butter works, but you want it to be drippy, not hard. Alternatively, you can use two tablespoons of melted butter or oil. Blueberries: I used fresh but frozen works great, too. The color may bleed a bit more if you choose frozen. Banana: For natural sweetness. You can also top the oatmeal with thinly sliced banana if you’re into that. Coconut sugar: For a hint of extra sweetness. You can use any sweetener you like—brown sugar, maple syrup, honey, or agave. If you like sweeter oatmeal, feel free to add more sweetener. For less sweet oatmeal, cut it in half. Flax: To help bind the oatmeal and add a dose of fiber and healthy fats. You can also use a large egg. Vanilla extract + cinnamon: For max flavor!
How to make
Health benefits of oatmeal
As a dietitian, I love that oats are…
a complex carbohydrate packed with filling fiber and energizing B vitamins packed with micronutrients like manganese (190% of daily value in ½ cup), iron (20%), phosphorus (41%), magnesium (34%) and zinc (20%) associated with prevention of heart disease, digestive disease and diabetes packed with beta-glucan soluble fiber which improves the diversity of the gut, aids in constipation, and increases satiety associated with lowering LDL and total cholesterol packed with 6g plant protein in ½ cup a good source of disease-fighting phenolic compounds
How to store
Store in the refrigerator for up to 5 days. You can also freeze individual portions if you fancy for up to 3 months. I like to slice it into four pieces for a hearty breakfast portion; but if you want more of a snack, you can slice it into nine pieces. Options, people! Don’t you just love when breakfast collides with dessert in that cosmic way where you jump out of bed in the morning because you know you have THE most legit snack downstairs waiting for your face?
Craving more oatmeal? Don’t miss my other go-to recipes!
Cherry Almond Baked Oatmeal Cups Salted Chocolate Covered Oatmeal Bites Blueberry Oatmeal Snack Bars
Calling all cozy breakfast lovers and middle of the night munchers! This recipe was originally published on December 17th, 2017 and was revised and republished on March 1st, 2021.
