{Deliciously Redundant} Oatmeal Raisin Cookie Baked Oatmeal

{Deliciously Redundant} Oatmeal Raisin Cookie Baked Oatmeal

Hello all! This recipe seemed like the perfect “I want a cookie for breakfast but also want to have something filling and nourishing” breakfast. And it was all the easier to make thanks to my new Rubbermaid Brilliance pantry containers and food storage containers! #ad

 

 

I truly love these containers. The pantry containers are easy to scoop out of using my measuring cups and seal closed so well. I also love the double latch system, ensuring that they are closed and keeping them shut tight should you (or more likely your toddler) accidentally drop one. Then, once the recipe is made, the food storage containers are perfect for storing in the fridge. I love that they are clear! Makes finding what you are looking for in the fridge so much easier. 

 

 

I opened my pantry, eyed the container of raisins and the container of oats, and this recipe was born!

**Please know, it is also super flexible. Use any nut you like, or leave them out completely. Same goes for the milk preference. Also, the carrot is totally optional. I love getting a little veggie boost so I add them. 

 

 

Oatmeal Raisin Cookie Baked Oatmeal

You will need:

  • cooking spray of your choice (I used avocado oil spray)
  • 2 cups of old fashioned oats
  • 2 cups milk of your choice (I used almond)
  • 1/2 tsp vanilla 
  • 1/2 tsp salt
  • 1/3 cup chopped pecans
  • 1/2 cup raisins
  • 1 carrot, shredded (approx 3/4 cup); I use my grater to do this
  • 3-4 tbs maple syrup (I usually do 3 but add a 4th if you prefer it a little sweeter)
  • 1.5 tsp cinnamon
  • optional: add any one of these or all of them or none of them 🙂
    • 1 tbs chia seeds
    • 1 tbs hemp seeds
    • 1 tbs ground flax seed

To make:

1. Preheat oven to 400.

2. Spray a 9×13 the baking dish with cooking spray. 

3. Combine all ingredients and stir well.

4. Pour into casserole dish; use a spatula to flatten so it is distributed well into whole dish

5. Bake uncovered for 35 minutes; you basically want it to be golden brown and the milk absorbed.

6. That’s it! Allow to cool for 5 minutes then cut and enjoy. Top with yogurt for breakfast, or whipped cream for a delicious snack anytime. Store in the fridge in Rubbermaid Brilliance food storage containers and enjoy cold, or simply reheat in the microwave. 

Keeps 4-5 days in the fridge. You can also freeze individual slices or a whole container full! The Rubbermaid containers are freezer friendly. Defrost in the microwave in a pinch, in the fridge overnight, or on the counter for a few hours. 

 

Deliciously Redundant Oatmeal Raisin Cookie Baked Oatmeal

June 14, 2020
: 35 min

By:

Ingredients
  • Cooking spray of your choice (I used avocado oil spray)
  • 2 cups of old fashioned oats
  • 2 cups milk of your choice (I used almond)
  • 1/2 tsp vanilla 
  • 1/2 tsp salt
  • 1/3 cup chopped pecans
  • 1/2 cup raisins
  • 1 carrot, shredded (approx 3/4 cup)
  • I use my grater to do this
  • 3-4 tbs maple syrup (I usually do 3 but add a 4th if you prefer it a little sweeter)
  • 1.5 tsp cinnamon
  • optional: add any one of these or all of them or none of them 🙂
  • 1 tbs chia seeds
  • 1 tbs hemp seeds
  • 1 tbs ground flax seed
Directions
  • Step 1 Preheat oven to 400.
  • Step 2 Spray a 9×13 the baking dish with cooking spray. 
  • Step 3 Combine all ingredients and stir well.
  • Step 4 Pour into casserole dish
  • Step 5 use a spatula to flatten so it is distributed well into whole dish
  • Step 6 Bake uncovered for 35 minutes
  • Step 7 you basically want it to be golden brown and the milk absorbed.
  • Step 8 That’s it! Allow to cool for 5 minutes then cut and enjoy.

#rubbermaid #ad


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