Baked Oatmeal (7 Flavors!)
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 (⅓ cup) maple syrup
- 4 g (1 tsp) vanilla extract
- 360 ml (1½ cups) almond milk
- pinch of salt
- Chocolate Chip: 60 g (⅓ cup) chocolate chips
- Blueberry Muffin: 150–225 g (1–1½ cups) blueberries
- 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
- 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:
Features:
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Let the mixed batter sit for a few minutes before pouring into the dish — this gives the oats and flaxseed a head start absorbing liquid, so the bake sets more evenly.
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 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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rolled oats adds hearty texture and a subtle nuttiness. The baking powder provides lift so the texture stays light rather than dense. The ground flaxseed acts as a binder, standing in for egg to hold everything together. The peanut butter adds richness and a deep, nutty backbone.
Baked Oatmeal (7 Flavors!)
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 (⅓ cup) maple syrup
- 4 g (1 tsp) vanilla extract
- 360 ml (1½ cups) almond milk
- pinch of salt
- Chocolate Chip: 60 g (⅓ cup) chocolate chips
- Blueberry Muffin: 150–225 g (1–1½ cups) blueberries
- 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
- 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:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rolled oats adds hearty texture and a subtle nuttiness. The baking powder provides lift so the texture stays light rather than dense. The ground flaxseed acts as a binder, standing in for egg to hold everything together. The peanut butter adds richness and a deep, nutty backbone.
Prep:
Let the mixed batter sit for a few minutes before pouring into the dish — this gives the oats and flaxseed a head start absorbing liquid, so the bake sets more evenly.
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 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.
