- 2 cups rolled old-fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 cups milk (I like using unsweetened vanilla almond milk)
- 1/4 cup coconut sugar or brown sugar
- 1 Tablespoon ground flaxseed (or 1 egg)
- 1 Tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced OR 1/2 cup unsweetened applesauce
- 1 1/2 cup mix-ins (a blend of nuts, fruit or chocolate chips)
- cooking spray
- Preheat the oven to 375° F and spray an 8×8 inch square baking dish with cooking spray.
- Mix dry ingredients: In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
- Add in wet ingredients: Add in the milk, sugar, flaxseed, coconut oil, vanilla and bananas. Stir to combine and then add in any mix-ins that you’re using.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter the remaining mix-ins across the top.
- Bake: Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
- For storage: store in the refrigerator in an airtight container for up to 4 days.
- To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
- Mix-in ideas: blueberries, raisins, cranberries, chopped almonds, pecans, walnuts, chocolate chips, etc.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: baked oatmeal