Simple Baked Oatmeal
We eat a lot of oats. They’re tasty, versatile, and naturally gluten-free. I use them to make oatmeal, cookies, muffins, and I grind them in a food processor, coffee grinder, or Nutribullet (dry blade) to make oat flour for gluten-free baking. They are one whole grain that almost anyone in the US (heard of food deserts?) has access to.
We usually make your classic oatmeal porridge, with a little tweak – oats, water, butter, and instead of brown sugar we use maple syrup. However, making that every day is a pain, and I like easy, nutritious breakfasts you can make ahead of time. Enter Simple Baked Oatmeal.
We deal with food allergies over here, so it took me a long time to find a recipe that fit all of our needs.
My Baked Oatmeal Requirements:
- Easily adaptable to food allergies (nuts, dairy, eggs, gluten, etc.)
- Frugal – No expensive or weird ingredients
- Tasty – Oatmeal is not generally my favorite, so this had to be really delicious
- Freezer-friendly – If I’m in the kitchen dirtying dishes, I like to maximize my time and make several batches
This recipe fits the bill perfectly.
Makes one 8x8-inch pan
- 1 cup milk (cow, goat, almond, rice, and coconut work great)
- 2 cups rolled oats
- 1/4 cup maple syrup or honey
- 2 tbsp pumpkin puree (sweet potato, butternut, banana, and applesauce also work)
- 2 eggs (flax or chia eggs for egg-free*)
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
Combine all ingredients in a large bowl and stir thoroughly to combine.
Grease one 8x8-inch baking dish and pour batter into pan.
Bake at 350 degrees Fahrenheit for 25 minutes.
Remove from oven, cool, then cut into squares.
Tastes great on its own, but you can also top with butter, maple syrup, milk, or vanilla yogurt.
*To Make 1 flax or chia egg:
- 1 tbsp ground* flax or chia seeds**
- 3 tbsp hot water
Stir together quickly in a small bowl and set aside. Allow it to rest for 5 minutes then use it in recipe.
*A coffee grinder works great for this
**I know this pushes the “weird ingredient” line, but chia and flax are pretty easy to find and one of the simplest and healthiest egg replacements in my experience.
- Oats - I have used quick oats and it still worked great.
- To make a quick almond milk for baking - Blend 1 tablespoon almonds with a cup of water. Super frugal, and any nut fragments become part of the texture of the baked oatmeal.
- If using a dry sweetener, like sugar or coconut sugar, use 1/2 cup.
- Sweetener - I usually substitute some of the honey or maple syrup with molasses, because molasses is way cheaper.
- Variation - Place diced seasonal fruit (berries, apples, pears, etc.) in the bottom of the pan, pour the batter on top, and you have a sweet, jammy, fruit layer after baking!
- Make-Ahead - Try mixing everything together in the evening, then cover the bowl and refrigerate overnight. The next morning, bake accordingly. You may need to add a few minutes to baking time.
- Freeze - After cooling, cut baked oatmeal into squares (I make them just small enough to fit a gallon-size freezer bag, or you can slice individual servings), wrap in foil or plastic wrap, seal in freezer bags, and label. Store in the freezer for up to 3 months.
What about you?
On a scale of 1-10, where do you fall in oatmeal-loving culture – 1 means you hate it, 10 means you could eat it every day. I’m about a 5. I can eat it regularly, but hot buttered toast is my breakfast jam.
Also, do you think flax or chia qualify as weird ingredients? We can find them at most grocery stores in our area, but what about yours?