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Baked oatmeal

The calendar SAYS summer, but you’re in the Pacific Northwest, you realize that we’re rocking weather closer to late spring.  Or maybe, you’re in the heat dome these days.  Regardless if you’re sweating your ass off, or suffering from vitamin D deficiency with me, a delicious bowl of oatmeal is something that can be enjoyed year-round.

People’s complaints about oatmeal range from – “it’s boring”, “I’m hungry right after I eat it”, “it takes too long to make it in the morning”.  Hogwash I say!  Even if you hate oatmeal and have tried many different recipes in the past, I urge you to give this one a try!  The following recipe is from Super Natural Every Day by Heidi Swanson (I got it from the library), but edited by me to reflect my preferences.

Baked Oatmeal
3 tblsp unsalted butter, melted and cooled slightly, plus more for coating baking dish
2 cups of old-fashioned rolled oats (I prefer thick cut.  Use gluten-free if you’re don’t tolerate gluten)
1/2 cups of walnuts or almonds, toasted and chopped (I skip the toasting, and just do the chopping)
1/3 cup of fine-grain natural cane sugar (I use homemade brown sugar)
1 tsp aluminum-free baking powder
1 1/2 tsp ground cinnamon (we looooove cinnamon in this house, so I view a recipe’s amount of cinnamon as a recommendation per serving.  I think I easily put 2 tblsp of cinnamon in this)
1/2 tsp fine-grain sea salt (I use Real Salt)
2 cups of milk (I use So Delicious Coconut Milk)
1 large egg (I do 2)
2 tsp pure vanilla extract (I probably rock about a tblsp in this)
2 ripe bananas, cut into 1/2″ slices
1 1/2 cup berries (I use blueberries)
Maple syrup, for drizzling

1) Preheat the oven to 375 degrees.  Butter an 8-inch square baking dish.
2) Combine the oats, half of the nuts, sugar, baking powder, cinnamon, and salt in a bowl.  In another bowl, whisk the milk, egg, half the butter, and vanilla.
3) Arrange bananas in a single layer on the bottom of the coated baking dish.  Sprinkle with two-thirds of the berries (I like to mix some of the blueberries with a little bit of homemade strawberry jam), then cover with the oat mixture.

Slowly drizzle the milk mixture over the oats.  Gently tap dish on a work surface to distribute liquid.  Scatter remaining berries and nuts across the top.


See how the directions say to slowly drizzle the milk mixture over the oats?  That is in there for a reason…

4) Bake for 35-40 minutes, until the top is nicely golden and the oat mixture has set.  Let cool slightly.  Drizzle with remaining melted butter and maple syrup.

Even though the author of the cookbook is vegetarian, I find that this is best served with local bacon!

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5 comments on “Baked oatmeal”

  1. I, too, am a lover of oatmeal. Glad to see someone else is rockin’ the oats with me!

  2. I saw one of your recipes on Pinterest and have started reading your blog, I am LOVIN it! We just had steel cut oatmeal for lunch today. This recipe sounds awesome, I have made a couple of baked oatmeal recipes, but none sounded as good as this.

  3. I am so excited to try and this! My kids love oatmeal and it will be so easy to pop in the oven to have before school in the morning! Thanks for a great and easy recipe.

  4. Great recipe – thanks for sharing! I just put my second batch in the oven now. I added a few teaspoons of chia seeds to the oat mixture to try to make it even healthier. Hopefully that won’t change the texture too much.

  5. My husband and I both enjoy this recipe and I have made it numerous times. I wanted to make some this weekend and didn’t have either bananas or berries, so I tried it with pumpkin puree. It turned out so well that I will be making it this way again in the future!!

    I followed the same ratios above, but instead of using the bananas and berries, I added one 15oz can of pumpkin puree to the egg and milk mixture and used pumpkin pie spice instead of cinnamon. I ended up mixing the oats and the milk mixture in the 8×8 pan, but next time I will dump it all together in a bowl first. So good!