If you are anything like me, you LOVE oats. I mean...I really love oats. I love oatmeal, baked oatmeal, oatmeal pancakes, oatmeal raisin cookies (shh), you name it. They are so healthy and so diverse.
This past Christmas was the last time I made baked oatmeal, and this morning I was reminiscing on how great it was, so I decided I needed to share the recipe!
For mine, I did not cook any berries inside the oats, but I added blueberries on the side while eating. However, just know that you totally can add some blueberries (or other berries) if you prefer! More on that later...
Here's the recipe!
⅔ cup roughly chopped pecans (optional)
2 cups old-fashioned oats
2 teaspoons cinnamon
1 teaspoon baking powder
¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
¼ teaspoon nutmeg (can be omitted if you don't have on hand!)
1 ¾ cups milk of choice (almond milk, coconut milk, oat milk, etc.)(
⅓ cup maple syrup or honey
2 large eggs (or flax eggs if vegan!)
3 tablespoons melted unsalted butter or coconut oil, divided
2 teaspoons vanilla extract
If you want to add blueberries to this - 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
Preheat the oven to 375 degrees. Grease a 9-inch square baking dish.Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant (or skip this step and just mix them into the oat mixture!)
In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
If using berries, reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
Scatter the remaining berries across the top.
Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter or coconut oil on the top before serving.
I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled (I’ll leave that up to you!). This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the microwave before serving.
I hope you give this a shot and love it! If you do, be sure to take a photo and tag me on Instagram - @invinciblehealthandwellness.