I came up with this baked oatmeal recipe for my family a few weeks ago and I have been thinking about it non-stop ever since. Oh how I wish I could have you all over tomorrow and we could sit out on my back porch, nibble on this, sip some tea and just get to know one another. It’s just the kind of dish you want to share with others.
I made this for dinner one night. The kids thought I was serving them pie, it may as well have been someone’s birthday they were so excited and the smell coming from the kitchen had me convinced I’d just baked a warm apple pie. It’s a hearty dish thanks to the eggs and the oats, but with the addition of the apples and berries it’s actually quite healthy too.
- 2 cups old-fashioned rolled oats, we use Trader Joe's Gluten Free Oats
- 1 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tsp ground cinnamon
- pinch course sea salt
- 1 1/4 cup grated apple
- 3/4 cup chopped walnuts and/or pecans
- 1 cup fresh blueberries and/or blackberries
- 1 cup halved strawberries
- 2 eggs
- 2 cups unsweetened vanilla almond milk
- 1/4 cup maple syrup
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tsp maple extract (optional)
- 2 tbsp coconut oil
- Preheat the oven to 375°F (180°C). Generously grease the base of a cake pan or baking dish with coconut oil (or whatever you are using), set aside.
- Combine rolled oats, baking powder, spices and salt in a mixing bowl, next add grated apples and 1/2 the nut mixture. Stir to mix.
- In a separate bowl, beat the eggs, almond milk, sweeteners, extracts and oil, whisk well to combine.
- Spoon the dry mixture into the baking dish, then pour the wet mixture over the oats and stir around so everything is evenly soaked.
- Sprinkle the remaining nuts on top.
- Bake for 35 – 45 minutes, until the top is golden and the oatmeal has set.
- Leave to cool for a few minutes before serving.
- Place berries on top and drizzle with some maple syrup or honey for added sweetness.
- Top it all off with a dollop of whip cream if you're feeling fancy!
Note: For a more pie like texture as you see here, I split the recipe and baked it in two pie pans. For a more indulgent gooey, cake like treat bake in one cake pan or baking dish. Both ways equally wonderful.
“Healthy” enough that I don’t mind drizzling some maple syrup over the berries and lopping a big spoonful of whipped cream right on top. This is what we’ll be having for dinner again tonight … and with any luck for Mother’s Day brunch this year too. Hurry on over and maybe I can save you a piece!
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