Baked Oatmeal.

You guys! Are you okay? Am I okay? What is this life?

It’s one in which I busted out the camera for the first time in many moons to take pictures of a recipe that you might actually have all the ingredients for! This easy baked oatmeal is super flexible, it’s gluten-free, it’s kid-approved (actually this is conditional: if I make it assuming everyone will eat it for breakfast, people want toast and don’t like oatmeal…if I make it so I can have an easy breakfast all week, everyone eats it ravenously).

So: use whatever fruit you want! I used 2 apples and a handful of slightly-squishy blueberries. I made it with peaches over the summer, I’ve used one fruit or a combo…whatever ya got.

Top that with oats, and then whisk up a mixture of milk and eggs and something sweet. I always use flax eggs (see recipe notes!) and usually almond milk, but I’ve made it with regular milk, cashew milk, oat milk, and even coconut milk from a can. You can use maple syrup, honey, or brown sugar!

Drizzle the liquid over the fruit and oats, then nudge things around with a spatula so that all the oats are a little submerged and the liquid is distributed and seeping down to the bottom. Then – bake! This smells so good!

Let me try to describe the texture of this baked oatmeal. It’s not creamy and thick like oatmeal-oatmeal (we love steel-cut oats and Scottish oats!)…it’s kinda like a softer, chewy, more virtuous crisp? Sometimes when I sit down with a big ol’ rectangle of it something in my brain says “ooh! it’s a lovely piece of cake!” and I have to quickly remind myself that it’s NOT cake, so I can enjoy it for what it is and not be sad that it’s not cake. …This might be a personal problem. It’s hearty, filling, lightly sweet, and by golly, you probably have the stuff to make it. 😉

Baked Oatmeal.

• Author: Bet
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8-12 servings
• Category: Breakfast
• Method: Baking

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Ingredients

4-5 cups of fruit, such as diced apples, peaches, or berries

3 cups rolled oats (not quick-cooking; certified gluten-free if needed)

2-2/3 cups milk of choice (increase to 3 cups if using flax eggs, or add 1/3 cup water)

3 eggs OR 3 Tablespoons ground flaxseed meal for flax eggs

3/4 teaspoon salt

1.5 teaspoons cinnamon

1 Tablespoon vanilla

3 Tablespoons melted coconut oil or butter

1/2 cup maple syrup, honey, or brown sugar (increase to 2/3 cup if you prefer sweeter baked oatmeal)

1.5 teaspoons baking powder

1 Tablespoon turbinado sugar (optional)

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Instructions

1. Preheat oven to 375. Lightly grease a 9×13 baking pan.
2. Add fruit to pan in an even layer. Sprinkle oats over fruit.
3. Add milk to a large measuring cup or bowl. Add eggs OR ground flaxseed meal and whisk. Add salt, cinnamon, vanilla, melted coconut oil or butter, sweetener of choice, and baking powder and whisk.
4. Pour the liquid over the oats and fruit. Lightly stir/spread until the oats are submerged and the liquid is evenly distributed. Sprinkle with turbinado sugar.
5. Bake 45-50 minutes until lightly brown. It shouldn’t be jiggly! Let cool for a few minutes for easier serving.

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Notes

I prefer flax eggs in this dish – they are typically a mix of ground flaxseed meal and water. I usually just up the milk a bit as noted in the recipe and mix the flax right in.

This recipe is adapted from Cookie and Kate’s Blueberry Baked Oatmeal. Note that one of the changes I made was to make a 9×13 pan with 1.5 times the base recipe. To make an 8×8 pan, see Kate’s recipe for basic quantities!