- recipe -

Baked Oatmeal, Three Ways

Want an easy, make-ahead breakfast? Try our baked-oatmeal recipe in three flavors: apple chai, black forest, and carrot cake.

Baked oatmeal



Makes six servings
Prep time: 15 minutes
Cook time: 40 minutes

INGREDIENTS

2 cups rolled oats
1/2 tsp. salt
1/2 tsp. baking powder
2 ½ cups milk of choice, room temperature
3 tbs. ground flaxseeds or ground chia seeds

 

Apple Chai 

Spices

1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
¼ tsp. ground cardamon

Wet Ingredients

½ cup sweetened applesauce
2 tbs. avocado oil
2 tbs. maple syrup (optional)

Mix-Ins

1 large apple, chopped

Toppings

¼ cup chopped almonds

 

Black Forest

Spices

½ cup cocoa powder

Wet Ingredients

½ tsp. vanilla
2 tbs. coconut oil
2 tbs. maple syrup (optional)

Mix-Ins

1 ½ cups frozen sweet cherries, thawed and drained

Toppings

¼ cup unsweetened coconut flakes

 

Carrot Cake

Spices

1 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. ground cloves

Wet Ingredients

2 tbs. coconut oil
1 tbs. grated fresh ginger
2 tbs. maple syrup (optional)

Mix-Ins

1 cup shredded carrot
½ cup dried cranberries

Toppings

¼ cup chopped almonds

 

DIRECTIONS

Preheat the oven to 375 degrees F and lightly oil a 9-x-9-inch pan or 2-quart baking dish.

In a large bowl, mix the oats, salt, baking powder, and spices and flavorings for your chosen flavor. In a medium bowl, combine the milk and flaxseeds; allow the mixture to sit until it thickens, about 10 minutes.

Add the wet ingredients for your chosen flavor to the milk mixture, then pour the wet mixture over the oat mixture. Add the mix-ins and stir until combined. Transfer to the prepared baking pan and sprinkle with toppings.

Bake until bubbling around the edges and set in the middle, about 40 minutes. Let cool on a rack for at least five minutes before serving.

If desired, cool completely and store, tightly covered, in the refrigerator for up to a week.


is a Minneapolis-based recipe developer and cookbook author.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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