THE PERFECT FALL RECIPE: BAKED OATMEAL
It’s finally Fall (my favorite!) and what better way to celebrate than with some warm and cozy comfort food! This baked oatmeal is such a hearty and delicious way to start the day, especially with the crisp and cool mornings that are ahead.
Unlike regular oatmeal, which has a porridge-like consistency, baked oatmeal is more like that of bread-pudding. It’s really easy to customize and it’s a great make-ahead recipe to add to your weekly rotation.
Listed below is the base recipe for our baked oatmeal, but be sure to read through the entire post as it’s packed with ideas for different flavors to try and fun ways to enjoy this warm and gooey baked oatmeal.
BAKED OATMEAL BASE
PREP TIME: 10 minutes + 6 hours in fridge | COOK TIME: 35-40 minutes | MAKES: 8 servings
WHAT YOU NEED:
360g unsweetened cashew milk (or milk of choice)
135g extra-ripe banana, mashed
120g unsweetened applesauce
½ c water
360g old-fashioned rolled oats
60g oat flour
60g vanilla protein powder
1 t vanilla extract
1 t cinnamon
1 t baking powder1
1 t salt
2 eggs
WHAT TO DO:
In a large mixing bowl, combine oats, protein powder, oat flour, cinnamon, salt and baking powder.
In a separate bowl (or stand up mixer), combine banana, applesauce, milk and vanilla extract (hold the eggs).
Once wet ingredients are well combined, add mixture of dry ingredients and continue to mix until all ingredients are well combined.
Transfer mixture to an airtight container and refrigerate for at least 6 hours or overnight.
Preheat the oven to 350 degrees. Spray a 9 x 13” baking pan with cooking oil spray.
Remove mixture from the refrigerator and whisk in the eggs until well combined.
Transfer mixture to baking pan and bake for 35-40 minutes or until cooked through. The center will be soft and a little gooey, but shouldn’t be runny.
Cool for 5 minutes and cut into 8 equal pieces and enjoy!
For storing: once the bake has cooled, cut into 8 equal pieces and store in the fridge in an airtight container for up to a week or wrap with plastic wrap and freeze for up to 6 months.
MACROS PER SERVING: 11P/4.5F/39C = 237 calories
You can find the recipe in the MyFitnessPal database by searching:
“KLN Recipe: Baked Oatmeal”.
GIVE IT A TRY:
HOW TO ENJOY: crumble a serving of baked oatmeal into a bowl and enjoy as it is, or add your favorite toppings like fresh berries, unsweetened almond milk, or chopped nuts. To reheat: pop it in the microwave for 45-60 seconds.
HIGH PROTEIN: For a high protein breakfast, crumble warm oatmeal on top of a serving of nonfat greek yogurt. We like it with Chobani Less Sugar Madagascar Vanilla flavor.
PUMPKIN BAKE: To give your oatmeal bake a Fall taste, make it pumpkin flavored! Substitute 1 ½ C of canned pumpkin (to replace 1 ½ C of applesauce) and replace the cinnamon with pumpkin pie spice. (macros stay the same!)
FREEZE THE BATTER: If adding this to your meal prep routine, double the recipe and portion the batter into separate containers to keep in the freezer. Just defrost, add the eggs and bake!
For more Fall recipes, check out some of these favorites!