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.
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.
- 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
Mix all the dry ingredients and fruit together in a large bowl.
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
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.
Check out other breakfast recipes in our recipe index!