I had a few people asking for this recipe so I figured I would throw it up on the old blog–perhaps I can get into a better habit of doing this more often!
The recipe is meant for a 9×13 dish. It really does stay good for a week! I micro individual pieces and top with a little whole milk plain yogurt personally. I love it! Also, the recipe is soooo flexible! I have oftentimes added little chunks of dried apricot, or raisins, or craisins, or grated apple, or any other kind of nut or seed…whatever you like!
I had some leftover sweet potato that I had sprayed with coconut oil and tossed in nutmeg and cinnamon and roasted that I wanted to use up. They were kind of the whole inspiration behind this dish! I used them instead of dried fruit to make a more savory oatmeal bake.
So here it is: (this is the recipe to bake in a 9×13, so half if you want a smaller size!)
- cooking spray of your choice (I used my coconut oil one I love! from TJ’s)
- 2 cups of old fashioned oats
- 2 cups milk of your choice (I used almond)
- ½ tsp vanilla (when I halved the recipe I still used a ½ tsp)
- ½ cup slivered almonds (or any nut of your choice)
- ½ cups dried fruit if you want it (I usually do raisins)
- 1 apple, shredded (I didn’t peel mine and used my cheese grater to do this); you could also probably dice it and it would work just as well!
- 4 tbs maple syrup
- 2 tbs flax seeds (could also add hemp or chia)
- 1.5 tsp cinnamon
- *optional: a pinch of nutmeg (again, add more of this if you love it) or pinch of pumpkin pie spice
1. preheat oven to 400
2. spray the baking dish with cooking spray
3. combine all ingredients and stir well and pour into casserole dish; use a spatula to flatten so it is distributed well into whole dish
4. bake uncovered for 45 minutes (since I halved the recipe, I only baked it for 30 minutes); you basically want it to be golden brown and the milk absorbed.