I shared my mother-in-law’s recipe for baked oatmeal on the blog way back in 2013 and it still is a go to recipe around our house when we want a filling breakfast option in the fridge that is easy to grab and go. I’ve made a few tweaks to it over the years, so here’s the updated version! I love the wiggle room for creativity (and whatever is available in the kitchen) in this recipe. It can easily be made vegan with a few tweaks, or you can add dairy in place of the non-dairy milk options. Like I say, lots of wiggle room!
Toppings for Baked Oatmeal:
- Dairy free yogurt
- Drizzle of maple syrup
- Applesauce
- Dollop of nut butter
- Berries
- Granola
- Toasted nuts
Recipe Variations for Baked Oatmeal:
I never get sick of this recipe because there’s so many ways to change it up! Some yummy things to add include:
- Craisins
- Rhubarb
- Frozen berries
- Different spices
- Pumpkin puree
Reasons to start your day with oats:
- Lower cholesterol
- Increase fiber intake
- Provide vitamins and minerals
So it’s a win! Give this recipe a try for a healthy start to your day.
Baked Oatmeal
1/2 c. oil
1/2 c. applesauce
1/2 c. brown sugar
5 eggs, beaten (can easily be replaced with flax seed eggs if vegan)
6 cups old fashioned or quick oatmeal
2 tsp baking powder
1 tsp salt
2 cups any dairy free milk (I love Almond milk)
Nuts (optional)- any kind (slivered almonds and chopped walnuts are good)
Dried Fruit (optional)- any kind (cranberries are good)
1/2 cup ground flaxseed
1/2 cup coconut
1 tablespoon Cinnamon (plus extra for on top)
Preheat oven to 350 degrees. Mix all ingredients. Add nuts, dried fruit, flaxseed, coconut, and cinnamon.
Pour mixture in 9×13 pan and sprinkle with cinnamon. Bake for 30-40 minutes.
Store in the fridge for the week or throw in the freezer after cutting into 12 squares!
