Baked Oatmeal
This baked oatmeal has rolled oats, juicy berries, and crunchy nuts wrapped up in a deliciously filling, make-ahead-friendly breakfast recipe!
Servings: 8 servings
Ingredients
- 2 cups skim milk
- 2 large eggs
- 2 tablespoons coconut oil melted
- ½ tablespoon pure vanilla extract
- ¼ cup honey
- 4 to 6 cups mixed berries divided (if using strawberries, cut them in half)
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- ¼ teaspoon salt
- ⅓ cup light brown sugar
- ¼ cup slivered almonds
Instructions
- Prep. Preheat oven to 375˚F. Lightly grease a 2-quart baking dish with cooking spray. Set aside.
- Mix the wet ingredients. In a mixing bowl, whisk together the milk, eggs, melted coconut oil, vanilla, and honey. Set aside.
- Combine the dry ingredients. In a separate bowl, combine the oats with baking powder, cinnamon, nutmeg, salt, and light brown sugar. Mix thoroughly.
- Assemble. Arrange half of the berries on the bottom of the prepared dish. Top the berries with the prepared oat mixture, and then pour the milk mixture over the oats. Top with the remaining berries and slivered almonds.
- Bake. Bake for 40 to 50 minutes, or until the oats have absorbed all the liquid. Remove from the oven and let the baked oatmeal stand for several minutes.
- Serve. Serve immediately, or let the oatmeal cool before storing.
Notes
- To store: Store leftovers in a container and keep them in the refrigerator for 4 to 5 days.
- Freeze: Freeze individual portions in freezer-safe bags or containers.
- Make-ahead: You can also prep the baked oatmeal the night before and pop it in the oven the next day. Add approximately 15 to 20 minutes to the baking time if baking chilled from the fridge.
Nutrition
Calories: 233kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 118mg | Potassium: 276mg | Fiber: 2g | Sugar: 21g | Vitamin A: 185IU | Calcium: 132mg | Iron: 1.3mg
