Baked Oatmeal makes an easy, delicious, and healthy breakfast. I use flax eggs, almond milk, and almond yogurt to make it vegan and gluten-free. Warm baked oatmeal feels like biting into a soft straight-from-the-oven cookie and it is absolutely a must if you have rushed mornings.
We start our mornings with a cup of ginger-lemon tea and some fruit and then after getting ready, 4/5 times if we are in a rush, the breakfast is a no-brainer granola with almond milk. I love granola, but I also love variety :-). So I’ve been wanting to explore more breakfast options that can be pre-prepared and don’t need any cooking in the mornings. Baked oatmeal cups/ squares fit perfectly into that need. You can bake one batch in a big pan and then cut into squares or bake in a muffin pan for individual serving portions.
I bake a big pan over the weekend, enjoy some right away, freeze leftovers, reheat, and repeat! It is just so simple and easy. And versatile too! The recipe here is with apples and blueberries but you can experiment with your own favorite flavors. Think banana and peanut butter for some naughty chunky monkey 🙂
I describe a baked oatmeal breakfast as enjoying a weekend breakfast on weekdays. On the days when I have them in the freezer, I will take out 3-4 squares out of the oven, heat them up quickly in the microwave, top with some fresh fruits, and drizzle them with some maple syrup and dig right in. Every bite is like a delight as if it was baked just that morning!
Warm notes of apples, cinnamon, and vanilla in the morning. It is like an apple cinnamon cake dessert in breakfast, made healthier 🙂 The recipe also calls for maple syrup but it is just enough for mild sweetness. If you like your oatmeal very sweet, you may add more maple syrup while baking but I prefer adding some while serving. It lets people adjust to their own tastes.
If you like this recipe, please do take the time to leave me a comment below. It really encourages me to keep exploring, learning, and sharing new ideas and recipes.
Baked Oatmeal with Apple and Blueberry
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 2 apples
- 1.5 cups rolled oats
- ⅓ cup pecans chopped
- 1 tsp baking powder
- a pinch of salt
- 1 cup frozen blueberries
- ½ cup almond milk
- ½ cup vegan yogurt I used almond yogurt
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
To make flax eggs:
- 3 tbsp ground flaxseed
- 8 tbsp water
Instructions
- To make Flax eggs: Mix 3 tbsp of ground flaxseed with 8 tbsp water and let it rest while you prepare other things for the recipe.
- Preheat oven to 180ºC/ 350ºF and lightly coat a 10” pie dish or an 8X8” baking pan with parchment paper. Set aside.
- Cut the apples in half and remove the core. Cut ½ of an apple crosswise into thin slices for topping. Grate the remaining 1½ apple with a fine grater into a large bowl.
- Add oats, pecans, baking powder, salt, and frozen blueberries to the grated apple in the bowl.
- In another bowl, whisk together almond milk, almond yogurt, flax eggs, maple syrup, and vanilla extract.
- Stir the wet mixture into the oat mixture.
- Transfer to the pie dish or baking pan, top with apple slices, and sprinkle with cinnamon.
- Bake until firm and golden brown. (About 45-60 mins)
- Cool for 15-20 mins before cutting into squares and serving. Serve with maple syrup on the side or drizzled on top :-). You can also add fresh fruits on top.
- Freeze leftovers and just reheat in the microwave for 1-2 mins on high power just before eating.
Notes
- Nutritional Information is the approximate information for 1 of 10 servings.
- Variations in the recipe:
- Use half and half of apples and pears; so 1 apple and 1 pear.
- Use other frozen berries like raspberries and blackberries. If you want to use strawberries, cut them into smaller chunks.
- Leftovers will keep well in the freezer for upto 2 weeks (mine get over by then so haven’t tested for longer!).
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Amazing! This post is really helpful for me. Keep posting!
I am happy the post was helpful.