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. 

INGREDIENTS FOR OATMEAL RAISIN COOKIE BAKED OATMEAL:

• Cooking spray
• Old-fashioned oats
• Milk of your choice (I used almond)
• Vanilla extract
• Kosher salt
• Chopped pecans
• Raisins
• Shredded carrot (I use my grater to do this)
• Maple syrup
• Cinnamon
• Optional ingredients to boost the nutrients included (add any or all or none of these)
  • Chia seeds
  • Hemp seeds
  • Flax seed

HOW TO MAKE OATMEAL RAISIN COOKIE BAKED OATMEAL:

• STEP 1: Preheat oven to 400.
• STEP 2: Spray a 9×13 baking dish with cooking spray. 
• STEP 3: Combine all ingredients and stir well.
• STEP 4: Pour mixture into the casserole dish. Use a spatula to flatten so it is distributed well into the whole dish.
• STEP 5: Bake uncovered for 35 minutes. You basically want it to be golden brown and the milk absorbed.
• STEP 6: That’s it! Let 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. 

This baked oatmeal keeps for 4-5 days stored in an airtight container 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

Recipe by Kate

A nourishing and filling breakfast… for when what you’re really craving is a cookie.

Ingredients

• Cooking spray of your choice (I used avocado oil spray)

• 2 cups of old-fashioned oats

• 2 cups milk of your choice (I use almond)

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 1/3 cup chopped pecans

• 1/2 cup raisins

• 1 carrot, shredded (approximately 3/4 cup — I use my grater to do this)

• 3-4 tablespoons maple syrup (I usually use 3 but add a 4th if you prefer it a little sweeter)

• 1.5 teaspoons cinnamon

• Optional: Add any or all or none of these 🙂

• 1 tablespoon chia seeds

• 1 tablespoon hemp seeds

• 1 tablespoon ground flax seed

Directions

• Preheat oven to 400°F.
• Spray a 9×13-inch baking dish with cooking spray. 
• Combine all ingredients and stir well.
• Pour into the baking dish. Use a spatula to flatten so it is distributed well into the whole dish.
• Bake uncovered for 35 minutes or until it is golden brown and the milk has been absorbed.
• That’s it! Let 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.

Notes

• 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. 

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