baked oatmeal recipe

Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.

Maple-Cinnamon Banana-Pear Baked Oatmeal with Walnuts

large ripe bananas ((the riper

pears (1-/2 inch dice)

maple syrup

quick oats*

walnuts

tsp baking powder

cinnamon

salt

fat-free milk (or dairy-free milk

vanilla extract

Preheat the oven to 375° Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Top with the pears, 1/4 teaspoon of the cinnamon, 2 tablespoon of the maple and cover with foil.

Bake 20 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of the walnuts, baking powder, 1/2 teaspoon cinnamon, and salt; stir together.

In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.

Remove the fruit from the oven, then pour the oat mixture over the baked fruit.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.

Sprinkle the remaining 1/4 teaspoon cinnamon and walnuts over the the top.

Bake the oatmeal for about 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Combining two of the best ingredients and hearty rolled oats, this Peanut Butter Banana Baked Oatmeal is going to be your go-to breakfast!

Peanut Butter Banana Baked Oatmeal

flax eggs (6 tablespoons water + 2 tablespoons ground flaxseed)

banana,

peanut butter

non-dairy milk

oats

oat flour

baking powder

sea salt

Preheat your oven to 375 degrees and grease...

Preheat your oven to 375 degrees and grease a 8x8 inch baking dish.

In a large bowl, prepare your two flax...

In a large bowl, prepare your two flax eggs by whisking together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Allow the "eggs" to thicken.

Once the eggs have thickened, add in your...

Once the eggs have thickened, add in your mashed banana, peanut butter, maple syrup and non-dairy milk and whisk until smooth.

Add in the remaining dry ingredients and stir...

Add in the remaining dry ingredients and stir until combined.

Pour the batter into your prepared baking dish...

Pour the batter into your prepared baking dish and even out the top. Top with more ripe banana slices if desired.

Bake for about 30-40 minutes or until set.

Slice and enjoy with more peanut butter and...

Slice and enjoy with more peanut butter and banana!

An incredibly easy and healthy, tasty and peachy baked oats recipe that will keep you satiated. Topped with some nut butter and your favorite fruits, it's bound to become your new breakfast staple or go-to snack!

Easy Peachy Berry Baked Oats

rolled oats (1 cup)

250 milliliters plant based milk

tsp vanilla extract

egg (optional)

peach

blackberries

pecans

Nut butter (hazelnut / almond),

Combine rolled oats, milk, cinnamon, vanilla extract, sweetener and nuts in a bowl.

Taste the mixture and adjust to your preferred sweetness, then, if desired, add an egg and mix until combined. Egg is optional but is good for extra protein.

Transfer mixture into an oven-safe / cast iron pan. Pop berries and fruit on top and bake in the oven for about 20 minutes.

Pumpkin Baked Oatmeal Recipe - This easy pumpkin oatmeal recipe is great for a crowd, make ahead breakfast, or a to-go breakfast through the busy week.

Pumpkin Baked Oatmeal recipe

brown sugar

pumpkin puree

applesauce (-I use unsweetened)

eggs

milk

old fashioned rolled oats

pumpkin pie spice

Preheat oven to 350 degrees F. &nbsp;Spray a 7x11 inch (or 9x9 inch) baking dish with cooking spray.

In a large bowl, add the brown sugar, pumpkin puree, apple sauce, and eggs. &nbsp;Whisk until smooth.

Add the milk and vanilla. &nbsp;Whisk until well combined.

Add the oats, baking powder, cinnamon, pumpkin pie spice, and salt. &nbsp;Stir until well combined.

Pour the oat mixture into the baking dish. &nbsp;Spread it out into an even layer. &nbsp;Bake uncovered for 35 minutes.

Let the oatmeal cool for 10 minutes before slicing into 8 pieces.

https://content.jwplatform.com/videos/wZp2uL4G.mp4

Easy breakfast recipe for pumpkin baked oatmeal.

Pumpkin Baked Oatmeal Recipe

These gluten-free banana walnut muffins taste so good, you will never know they are healthy and low-sugar! The perfect way to make use of overripe bananas. And they make the perfect breakfast on-to-go or a quick snack in between meals.

Gluten-Free Banana Walnut Muffins

tbsp olive oil

syrup

stevia

bananas

quick oats

baking soda

salt -

In a mixing bowl, mash bananas with a fork. Then, add in all other wet ingredients and mix until combined. Set aside.

Put quick oats, baking soda, salt and cinnamon in a food processor or high-power blender and blitz until combined and the texture becomes powdery like flour. Add mixture to mixing bowl and mix until combined and no lumps remain.

Grease your muffin tin, and pour the batter in. Fill each cup to about 3/4 full.

Bake for 25 minutes or until an inserted toothpick comes out clean.

Transfer to cooling rack and let them cool down completely before storing in an air-tight container.

Put breakfast on autopilot with this easy baked oatmeal recipe that uses seasonal fruit for sweetness and heart-healthy pecans for crunch!

Fresh Peach Baked Oatmeal

old fashioned oats

nutmeg

butter

cooking spray

peaches (thinly sliced)

Preheat the oven to 375 F.

In a medium bowl, combine the first five ingredients.

In a second bowl, whisk together the milk, melted coconut oil or butter and egg and vanilla extract.

Add the wet ingredients to the dry. Stir to combine.

Spray an 8x8 baking dish with cooking spray. Pour the oatmeal mixture into the prepped dish. Top with fresh peach slices. Bake 20-25 minutes or until the edges are bubbly and slightly browned.

Serve warm. Top with additional peaches, pecans, brown sugar or maple syrup, if desired. Store leftovers covered in the refrigerator for up to 4 days.

These healthy Baked Oatmeal Cups are a quick-fix breakfast you can make ahead of time and grab on the go! There are more than 10 different flavors to choose from, and each one is super tasty and easy to make. Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

Baked Oatmeal Cups - 10 Ways!

almond milk (or any other milk)

coconut oil OR any neutral oil

gluten-free old-fashioned rolled oats

ground cinnamon ((total of 1 teaspoon of cinnamon))

applesauce

apple (peeled, cored & diced (about 1 cup))

apple slices (for garnish, optional)

almond butter

banana (mashed)

banana (sliced, for garnish)

carrots

coconut (I used unsweetened)

Tablespoons raisins

chocolate chunks (dark, semi-sweet or dairy free)

honey

walnuts (chopped (plus more for topping))

juice & zest lemon

almond extract

Tablespoon poppyseeds (toasted if possible)

Tablespoons sliced almonds (plus more for topping if desired)

pineapple (chopped)

shredded coconut (plus more for topping if desired)

Tablespoons canned pure pumpkin (not pumpkin pie filling)

pumpkin seeds (pepitas)

cranberries (or raisins)

raspberries

Tablespoons roughly chopped freeze-dried raspberries,

dark chocolate chips

strawberries (chopped (plus more for topping))

Tablespoons freeze-dried strawberries (optional) (chopped (plus more for topping))

unsweetened coconut flakes

almond flour OR almond meal

tsp gluten free baking powder

flaxseeds

almond milk (, (can sub with any milk you have))

unsweetened applesauce (, (can sub with 1 large egg if not vegan))

Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone muffin liners. Set aside.

In a large bowl, mix the flax seeds and water to make the flax egg. Set aside until thickened (about 2 minutes) (Skip if using regular egg). After 2 minutes, whisk in milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon, salt and fold in the oats.

Oatmeal Cup Base

Stir in the additional 1/4 teaspoon of cinnamon, applesauce, and chopped apples.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more sliced apples, if desired.

Bake in preheated oven for 18-25 minutes, or until set.

Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Apple Cinnamon

Stir in almond butter and mashed banana.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Top each serving with sliced bananas.

Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Banana Almond Butter

Stir in applesauce, nutmeg, carrots,&nbsp;and coconut. Fold in raisins and nuts.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle with additional coconut, raisins, and pecans, if desired.

Bake in preheated oven for 18-23 minutes, or until set.

Carrot Cake

Stir in chocolate chunks. Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chunks on top, if desired.

Chocolate Chunk

Stir in the honey (leave out the maple syrup from the base recipe) and nuts.

Divide batter evenly into prepared muffin tin or silicone muffin liners.

Sprinkle additional chopped nuts on top.

Bake in preheated oven for 17-23 minutes, or until set.

Honey Nut

Stir in the lemon juice, lemon zest, almond extract and poppy seeds.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Press tops with sliced almonds.

Lemon Almond Poppyseed

Stir in the pineapple and shredded coconut.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Sprinkle tops with coconut chips, if desired. (optional).

Bake in preheated oven for 17-23 minutes, or until set.&nbsp;

Pineapple Coconut

Stir in canned pumpkin, pumpkin seeds,&nbsp;and cranberries.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional pumpkin seeds and cranberries on top, if desired.

Bake in preheated oven for 20-25 minutes, or until set.

Pumpkin Cranberry

Stir in chopped fresh raspberries, freeze-dried raspberries,&nbsp;and chocolate chips.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Press additional chocolate chips and freeze-dried raspberries, if desired.

Raspberry Chocolate

Stir in chopped strawberries and freeze-dried strawberries.

Divide batter evenly into prepared muffin tin or silicone muffin liners. Top with more freeze-dried strawberry slices, if desired.

Allow to cool in the pan for 10 minutes before removing from tin.Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.

Strawberry

Preheat oven to 350 F and lightly grease the inside of an 8X8 baking pan or line a 12 cup muffin tin with silicone liners. Set aside.

In a large bowl, add all the ingredients and mix until combined. Gently stir in berries. Add more milk, as needed if batter seems too dry.

Transfer to 8x8 baking pan or divide evenly into silicone lined muffin cups. Top with more berries, if desired.

Bake in preheated oven for 28-30 minutes, or until oatmeal is set. Allow to cool in pan for at least 20 minutes to allow oatmeal to set. Serve warm with more milk or toppings of choice.

Grain-Free &amp; Paleo Baked N&#039;Oatmeal

https://www.youtube.com/watch?v=bhCzwmTbJjQ

These healthy Baked Oatmeal Cups are a quick-fix breakfast you can make ahead of time and grab on the go! There are more than 10 different flavors to choose from, and each one is super tasty and easy to make. Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

Get The Full Recipe Here with 10 Different Options:
https://lifemadesweeter.com/baked-oatmeal-cups-8-ways/

Ingredients
OATMEAL CUP BASE: use this for all the oatmeal cups (EXCEPT GRAIN-FREE VERSION) + the ingredients listed for the flavor you are making

1 1/2 cups unsweetened almond milk or any other milk
2 large eggs, (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
1/2 cup maple syrup OR any liquid sweetener
4 teaspoons melted coconut oil OR canola oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
1 teaspoon pure vanilla extract
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
3 1/2 cups old-fashioned rolled oats , gluten-free as needed

STRAWBERRY:
1/3 cup chopped fresh strawberries chopped (plus more for topping)
2 Tablespoons freeze-dried strawberries (optional) chopped (plus more for topping)

CARROT CAKE:
1/4 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
1/3 cup shredded carrots
1/4 cup shredded coconut (I used unsweetened)
2 Tablespoons raisins
1-2 Tablespoons chopped pecans or walnuts

LEMON ALMOND POPPYSEED:
juice & zest from 1 lemon
1/2 teaspoon almond extract
1 Tablespoon poppyseeds toasted if possible
2 Tablespoons sliced almonds plus more for topping if desired

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#glutenfree #refinedsugarfree #mealprep

How To Make Baked Oatmeal Cups - 4 Ways

This Strawberry Banana Microwave Baked Oatmeal in a Mug is perfect for those busy mornings for when you want a quick and easy breakfast!

Strawberry Banana Baked Oatmeal in a Mug

sugar ((see notes below))

½ medium banana (, mashed)

milk ((any kind))

strawberries (, diced)

Coat a large, microwavable mug or small bowl with cooking spray. Add oats, sugar, baking powder, and salt to mug. Stir to combine.

Add banana, egg, milk, and vanilla extract to oats. Stir until mixed in. Gently fold in strawberries.

Microwave on medium power for 3-3 1/2 minutes, or until center is mostly set. Let stand in microwave for 1 minute.

Serve immediately.

This Strawberry Banana Baked Oatmeal is a yummy make-ahead breakfast for busy mornings! This healthy breakfast is both gluten free and refined sugar free.

Strawberry Banana Baked Oatmeal

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The most viewed baked oatmeal recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine