Simple (Allergy-Free) Baked Oatmeal

Makes one 8x8-inch pan

Author: Steph Jenkins
  • 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
Optional Overnight Step:
  1. Stir together the oats and milk in a container with a lid.

  2. Cover and refrigerate until the next morning (can refrigerate for several days if needed).

The Next Day:
  1. Remove oats and milk from the refrigerator. Combine all ingredients in a large bowl and stir thoroughly to combine.

  2. Grease one 8x8-inch baking dish and pour batter into pan.

  3. Bake at 350 degrees Fahrenheit for 30 minutes.

  4. Remove from oven, cool, then cut into squares. 

  5. Top with butter, maple syrup, milk, or vanilla yogurt (see Notes for recipe variations). Refrigerate leftovers.

Recipe Notes

*To Make 1 flax or chia egg:

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.