• Baked Oatmeal Recipe: Hearty, Healthy and Delicious!

    by Polly on March 28, 2012

    Want to know my number one requested recipe?

    The one that when anyone tries it, they come crawling back for the directions on how to make it?

    Lucky you, today I’m sharing with you my Baked Oatmeal recipe.

    healthy baked oatmeal

    It’s moist, hearty, filling, husband approved, great for groups and keeps you coming back for more. I love to make a batch and refrigerate it so I can nibble on it throughout the week.  Just add a splash of milk before you warm it up in the microwave and you should be good to go.

    I have played with the recipe a bit by adding flaxseed, different kinds of nuts, blueberries or peaches. It really just depends on what I have on hand. It’s hard to go wrong with this baked oatmeal recipe.

    I actually have two versions of the recipe. The first is the revised and healthier one and the second is the original. 

    Baked Oatmeal: Revised and Healthier

    I made this recipe healthier by using less sugar. To replace some of the sweetness, I added peaches and used coconut oil. I also added flaxseed. 

    Ingredients

    • 3 cups quick oats
    • 1/2 cup sugar
    • 1/3 cup flaxseed  (why eat flaxseed?)
    • 1 tsp salt
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 cup nuts (pecans or walnuts)
    • 1/2 cup craisens
    • 1 large chopped apple
    • 1 chopped-up peach or about 2/3 cup of peach puree if using frozen peaches
    • 1/2 cup coconut oil (if you don’t have cocoanut oil, vegetable oil will work but add a little more sugar to the recipe)
    • 2 eggs
    • 1 cup milk

    Directions

    Mix all the dry ingredients and fruit together in a large bowl.

    baked oatmeal ingredients
    Mix oil, eggs, and milk together.
    Now mix all ingredients in a large bowl.

    baked oatmeal recipe
    Pour mix into greased 9×9 or 8×8 baking dish.
    Bake at 350 for 20-25 minutes.

    healthy baked oatmeal recipe

    Baked Oatmeal: Original Recipe

    3 cups quick oats
    1 cup sugar
    1 tsp salt
    1 tsp baking powder
    1 tsp cinnamon
    1/2 cup nuts (I used pecans. Sunflower seeds work too)
    1/2 cup craisins
    1 chopped apple
    1/2 cup oil
    2 eggs
    1 cup milk

    Mix all the dry ingredients together in a large bowl.
    Mix oil, eggs, and milk together.
    Now mix all ingredients in a large bowl.
    Pour mix into greased 9×9 or 8×8 baking dish.
    Bake at 350 for 20-25 minutes.

    baked oatmeal in bowl

    Check out other breakfast recipes in our recipe index!

    Baked Oatmeal Recipe: Hearty, Healthy and Delicious!

    Ingredients

    • 3 cups quick oats
    • 1/2 cup sugar
    • 1/3 cup flaxseed
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1/2 cup nuts (pecans or walnuts)
    • 1/2 cup craisins
    • 1 large chopped apple
    • 1 chopped-up peach or about 2/3 cup of peach puree if using frozen peaches
    • 1/2 cup coconut oil (if you don't have coconut oil, vegetable oil will work but add a little more sugar to the recipe)
    • 2 eggs
    • 1 cup milk

    Instructions

    Mix all the dry ingredients and fruit together in a large bowl.

    Mix oil, eggs, and milk together.

    Now mix all ingredients in a large bowl.

    Pour mix into greased 9×9 or 8×8 baking dish.

    Bake at 350 for 20-25 minutes.

    http://thrivinghomeblog.com/2012/03/baked-oatmeal-a-staple-in-our-home/

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    { 22 comments… read them below or add one }

    Abbey March 30, 2012 at 12:05 pm

    My family loves baked oatmeal as well. Someone gave me a great tip: substitute applesauce for oil or butter! It works great with unsweetened applesauce.

    Reply

    Polly March 30, 2012 at 2:11 pm

    Good idea, Abbey! I’m going to for sure try that next time.

    Reply

    Julie April 3, 2012 at 1:51 am

    I like you print recipe feature! It printed perfectly and didn’t waste my ink printing a picture.

    Reply

    Rachel April 3, 2012 at 2:22 am

    Thanks Julie. That’s great to know!

    Reply

    Julie June 25, 2012 at 7:38 am

    Yummy! I love this and have been making it a few times a week. I only use 1/3 cup brown sugar (sucanut), and 1/3 cup oil, and also add 1/2 cup unsweetened coconut, dried blueberries, 1/4 cup chocolate chips, 2T flax and 2T wheat germ.

    We eat this like cereal with cold milk on top. I love the fusion of hot and cold.

    Reply

    Polly June 27, 2012 at 12:27 am

    I’m always looking for ways to make this a bit healthier. I may try your modifications soon. Thanks for sharing.

    Reply

    Emily April 4, 2012 at 11:48 pm

    I can attest to how delicious this is! Thanks for sharing your secrets. ;) Now, to pin on Pinterest…

    Reply

    Melissa July 16, 2012 at 8:04 pm

    I’m new to baked oatmeal, but this sounds really great and I can’t wait to try it! I was wondering if, in your experience, you think it would work to bake these as individual portions (muffin pan) to freeze? Thanks so much, I’m really excited to have found your website!

    Reply

    Rachel July 16, 2012 at 8:14 pm

    Melissa,

    I just tried this muffin tin idea yesterday when I made this for my kids. My intention was to freeze them, but everyone ate it all up. I think this will for sure work if you fill the tins full and use paper cupcake holders (so the oatmeal doesn’t fall about when you take it out of the muffin tins). Great idea!

    Reply

    Melissa July 18, 2012 at 6:29 am

    Cool, thanks!

    Reply

    Andrea January 30, 2013 at 4:24 am

    Do you think I could substitute agave for the sugar?

    Reply

    Polly January 31, 2013 at 7:39 pm

    I’ve never used agave so I’m really not sure. Let us know if you try it out.

    Reply

    Jenna April 7, 2013 at 10:45 am

    We make this recipe without white sugar and it is wonderful. We substitute 3 tablespoons of brown sugar and 1 tablespoon of agave in place of the white sugar and then increase the milk to 1 1/4 cup to make up for the lost moisture that the melted sugar normally adds. We love it!! Give it a try. :-)

    Reply

    Carolynn July 7, 2013 at 3:44 pm

    Could I substitute whole oats for quick outs??

    Reply

    Polly July 7, 2013 at 3:53 pm

    Absolutely! Just cook it a little longer. Maybe 30 minutes?

    Reply

    Lewanna September 13, 2013 at 8:37 am

    Great job making a family staple a lot healthier. We just eat oatmeal with dried fruit and nuts. We don’t eat sugar at all, but that’s because we have health issues. I’m glad I found your site. I read your post about not throwing a Pinterest party and I completely resonated with it.

    Reply

    Polly September 13, 2013 at 1:27 pm

    Glad you stumbled on our site! Hope you can find other posts that are encouraging to you as well.

    Reply

    lisa December 3, 2013 at 9:08 am

    Do you have any adjustments for baking in muffin cups? I have been searching for breakfast to go and this seems like it could be perfect,

    Reply

    Rachel December 3, 2013 at 10:16 am

    Hi Lisa,

    I have baked this in a muffin tin before and it’s great. I did not use paper muffin cups, but instead just sprayed the tin itself. Then, after they bake and cool, you can pop them in a freezer bag, freeze or put in fridge, and pull them out as individual servings. I would start checking on the “muffins” around 12 minutes and pull them out when it is set. It’s better to pull them out just a little underdone so they don’t dry out. I hope that answered your question!

    Reply

    Kelle January 12, 2014 at 4:52 pm

    Where is print feature? (giggles)

    Reply

    Natalie January 27, 2014 at 3:51 pm

    How do you keep the apples from browning in these?

    Reply

    Polly January 27, 2014 at 7:32 pm

    Well as long as you cook it soon after you cut the apples up, they should be fine. Any baked apple is going to turn soft and turn a bit darker but that doesn’t mean they are bad. They just change a bit in the process.

    Reply

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