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Baked Oatmeal (7 flavors!)
Breakfast
Ingredients:
Base Ingredients
- 160 g (2 cups) rolled oats
- 4 g (1 tsp) baking powder
- 14 g (2 tbsp) ground flaxseed
- 64 g (¼ cup) peanut butter
- 80 ml (¼ cup) maple syrup
- 4 g (1 tsp) vanilla extract
- 360 ml (1½ cups) almond milk
- pinch of salt
Flavor Options (choose one):
- Chocolate Chip: 60 g (⅓ cup) chocolate chips; optional: 5 g (1 tbsp) cocoa powder
- Blueberry Muffin: 150–225 g (1–1½ cups) blueberries; optional: zest of ½ lemon
- Banana Bread: 120 g (1 medium) mashed ripe banana; ¼ tsp cinnamon; 30 g (¼ cup) chopped walnuts
- Carrot Cake: 55 g (½ cup) grated carrot; ¼ tsp cinnamon; 18 g (2 tbsp) raisins; 15 g (2 tbsp) chopped walnuts
- Apple Crisp: 300 g (2 medium) diced apples; 1 tsp cinnamon; 15 g (2 tbsp) chopped pecans; drizzle of maple syrup
- Pumpkin Pie: 120 g (½ cup) pumpkin purée; ½ tsp pumpkin spice; 15 g (2 tbsp) chopped pecans
- Brownie: 15 g (2 tbsp) cocoa powder + 90 g (½ cup) chocolate chips
Equipments:
- 20 cm (8-inch) square baking dish
- Large mixing bowl
- Measuring cups and spoons
- Spatula
Cook once Eat twice
Freezer Friendly
Leftover Friendly
Gluten-Free
Meal Prep Friendly
Oil-Free
Refined Sugar-Free
Soy-Free
Features:
Cook once Eat twice
Freezer Friendly
Leftover Friendly
Gluten-Free
Meal Prep Friendly
Oil-Free
Refined Sugar-Free
Soy-Free
Nutrition:
Serving Size 1 of 6 (base recipe) Calories 240 Carbohydrates 31g Fat 9g Fiber 6g Protein 8g Monounsaturated 4g Polyunsaturated 3g Saturated 1.5g Trans 0g Vitamin D 1mcg Vitamin E 3mg Calcium 150mg Iron 2.5mg Magnesium 95mg Potassium 300mg Cholesterol 0mg Sodium 150mg Sugar 9g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Preheat – Preheat oven to 175°C (350°F). Grease or line a 20 cm (8-inch) square baking dish.
- Mix Dry Ingredients – In a large bowl, combine 160 g (2 cups) rolled oats, 4 g (1 tsp) baking powder, 14 g (2 tbsp) ground flaxseed, and a pinch of salt.
- Add Wet Ingredients – Stir in 360 ml (1½ cups) almond milk, 80 ml (¼ cup) maple syrup, 64 g (¼ cup) peanut butter, and 1 tsp vanilla. Mix until fully combined.
- Fold in Flavor Add-ins – Fold in your chosen flavor combination. Adjust sweetness to taste.
- Bake – Pour mixture into the prepared dish and bake for 30 minutes, or until the top is set and lightly golden.
- Cool and Serve – Allow to cool slightly before slicing. Serve warm with an optional drizzle of nut butter or maple syrup.
Notes:
- Nutrition listed is for the base recipe only — add-ins will change the values.
- The bake is done when the top no longer jiggles and looks lightly golden.
Storage:
- Store in an airtight container in the fridge for up to 5 days.
- Freeze sliced portions for up to 3 months.
Swaps:
- Swap peanut butter for almond or cashew butter.
- Swap almond milk for oat or soy milk.
Tips:
- Great for meal prep — make one pan on Sunday and have breakfast all week.
Baked Oatmeal (7 flavors!)
6 Servings
Prep 5 min
Bake 30 min
Ingredients:
Base Ingredients
- 160 g (2 cups) rolled oats
- 4 g (1 tsp) baking powder
- 14 g (2 tbsp) ground flaxseed
- 64 g (¼ cup) peanut butter
- 80 ml (¼ cup) maple syrup
- 4 g (1 tsp) vanilla extract
- 360 ml (1½ cups) almond milk
- pinch of salt
Flavor Options (choose one):
- Chocolate Chip: 60 g (⅓ cup) chocolate chips; optional: 5 g (1 tbsp) cocoa powder
- Blueberry Muffin: 150–225 g (1–1½ cups) blueberries; optional: zest of ½ lemon
- Banana Bread: 120 g (1 medium) mashed ripe banana; ¼ tsp cinnamon; 30 g (¼ cup) chopped walnuts
- Carrot Cake: 55 g (½ cup) grated carrot; ¼ tsp cinnamon; 18 g (2 tbsp) raisins; 15 g (2 tbsp) chopped walnuts
- Apple Crisp: 300 g (2 medium) diced apples; 1 tsp cinnamon; 15 g (2 tbsp) chopped pecans; drizzle of maple syrup
- Pumpkin Pie: 120 g (½ cup) pumpkin purée; ½ tsp pumpkin spice; 15 g (2 tbsp) chopped pecans
- Brownie: 15 g (2 tbsp) cocoa powder + 90 g (½ cup) chocolate chips
Features:
Cook once Eat twice
Freezer Friendly
Leftover Friendly
Gluten-Free
Meal Prep Friendly
Oil-Free
Refined Sugar-Free
Soy-Free
Instructions:
- Preheat – Preheat oven to 175°C (350°F). Grease or line a 20 cm (8-inch) square baking dish.
- Mix Dry Ingredients – In a large bowl, combine 160 g (2 cups) rolled oats, 4 g (1 tsp) baking powder, 14 g (2 tbsp) ground flaxseed, and a pinch of salt.
- Add Wet Ingredients – Stir in 360 ml (1½ cups) almond milk, 80 ml (¼ cup) maple syrup, 64 g (¼ cup) peanut butter, and 1 tsp vanilla. Mix until fully combined.
- Fold in Flavor Add-ins – Fold in your chosen flavor combination. Adjust sweetness to taste.
- Bake – Pour mixture into the prepared dish and bake for 30 minutes, or until the top is set and lightly golden.
- Cool and Serve – Allow to cool slightly before slicing. Serve warm with an optional drizzle of nut butter or maple syrup.
