So I have a confession: I love baked oatmeal. For realzies. Baked oatmeal is where it’s at, peeps.
If I could only have one thing for breakfast for the rest of my life, it would be this.
If that didn’t get your attention, I don’t know what else will! If you’ve read this post, then you know how much I love cooking and eating breakfast.
I start most mornings with oatmeal, but lately I’ve been pressed for time. All this snow in Southern Ontario means a longer walk to school in the morning, which means I have to leave earlier. So, I’ve found that making a big batch of baked oatmeal on a Sunday means that I only have to reheat leftovers throughout the week to have a perfect breakfast everyday. Which cut my prep time by 15 minutes. Holy time saver, dude!
Also, I’m totally in love with the baking dish you see in that picture. It’s bright and colourful, yet still classy. and it cleans soooo easily. Kitchen Stuff Plus in my version of heaven (that’s where I bought this beauty .) They have a whole collection of this wonderful bakeware, so you know I couldn’t walk out with just one… watch out for more of these fantastic pieces in future posts!
Ready for the recipe?
- 2 1/2 cups (gluten free) oats
- 2 tablespoons coconut sugar*
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup Almond Milk**
- 1 cup Water
- 2 very ripe bananas, mashed or pureed in a food processor
- 1/4 cup maple syrup
- 2 tablespoons vanilla
- 3 large apples, peeled and diced
- 3/4 cup pecan halves ***
- Preheat the oven to 375 F. melt 1-2 teaspoons of coconut oil in the microwave and then drizzle it into a large (2 quart) baking dish. spread it around with a spatula to evenly coat (alternately: lightly spray with cooking spray)
- Combine the dry ingredients (oats, coconut sugar, baking powder, cinnamon, ginger, nutmeg) in a large bowl.
- In a separate bowl, combine the wet ingredients (almond milk, water, mashed bananas, maple syrup, vanilla).
- Add the wet ingredients to the dry ingredients and mix well. It will be very liquid-y. Stir in the diced apples.
- Spoon into the prepared baking dish; smooth the top and gently press down. Evenly distribute the pecans and gently press down.
- Bake in the preheated oven (uncovered) for 40-45 minutes or until golden brown and bubbly around the edges. Let cool slightly, then serve.
* feel free to use whatever kind of sugar you want – brown sugar, white sugar, RAW sugar, or even more maple syrup, this recipe is very forgiving
** you can use whatever proportions of almond milk to water that you want, as long as it totals 2 cups of liquid… 2 cups of water, no almond milk; 2 cups almond milk, no water… whatever floats your boat! 🙂
*** you can completely omit the pecans, or sub them for another kind of nut; I would reccomend walnuts, almonds, or hazelnuts. Go nutty with the nuts, they add a wonderful crunch on top!
My favourite way to enjoy baked oatmeal is with a big scoop of raspberry banana ice cream on top. Then it tastes like an apple crumble dessert 🙂 It’s also delicious with coconut whipped cream, and fresh berries!