Oatmeal Bake

Oatmeal Bake

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

to make:

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.


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