oatmeal bake

Brownie Batter Breakfast Bake

(30 g) rolled oats

Tbsp (15 g) flour of choice*

Tbsp (5 g) unsweetened cocoa powder

tsp baking powder

salt

(80 ml) unsweetened almond milk

tsp (5 ml) coconut oil, melted

vanilla flavor

Tbsp (10 g) dairy-free chocolate chips

Preheat oven to 325°F, and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.

In a medium-sized mixing bowl, whisk together oats, flour, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, coconut oil, and vanilla, mixing until well combined. Fold in chocolate chips, reserving a few to sprinkle on the top.

Transfer batter to your greased ramekin, topping with a few extra chocolate chips if desired. Bake for 15-20 minutes, depending on desired consistency.

Remove from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!

Hey Amanda this is the second time I've made this beauty and thought you would appreciate knowing how much I appreciate you sharing this recipe. I've also made your blueberry banana brekky bake and love it too (really really). Thanks for the creativity! It's refreshing seeing delicious healthy snacks.

A very meaningful event, I hope everything will go well

I used coffee, instead of almond milk, and microwaved for one minute. Delicious! I’m going to mix small packets of the dry ingredients, so the process goes even more quickly for busy mornings.

What a fantastic breakfast idea, I've been making this at least twice a week as my kids keep requesting it again and again.  Question -  was wondering if you've ever tried it without the cocoa?  Would be more like a vanilla + chocolate chip flavor.  Tempted to try it  just to vary things a bit but don't want to ruin it.

This is so stupid good and satisfying! I've made it as written and with some changes, both are amazing. I subbed chocolate protein powder for the flour which definitely makes it a little more dense but still delicious. I also made this in my vortex air fryer on the bake setting (so basically a convection oven) @ 300°F for 5 or six minutes. Works great and faster! Try with some berries and whip, heaven!

Oatmeal and protein powder mixed with peanut butter and dark cocoa—all baked for one gooey breakfast treat. 

Chocolate Peanut Butter Protein Oatmeal Bake

C (40 grams) Rolled Oats

scoop (47 grams) Vanilla Protein Powder*

Tbsp (10 grams) Unsweetened Dark Cocoa Powder

tsp Baking Powder

Tbsp (50 grams) Peanut Butter

C (60 grams) Canned Pumpkin

C (80 milliliters) Unsweetened Cashew Milk

Preheat an oven to 350F.

Mix the dry ingredients in a large bowl. 

Add the pumpkin, peanut butter, and milk. Stir...

Add the pumpkin, peanut butter, and milk. Stir well.

Transfer the ingredients to a 6.5" cast iron...

Transfer the ingredients to a 6.5" cast iron skillet or similar sized baking dish. (Different dishes will affect cook time.)

Smooth the top of the mixture and bake...

Smooth the top of the mixture and bake for 12-15 minutes, depending on the dish and desired center. I purposely left out any food safety concerns so you can have this like gooey oatmeal or more done like a breakfast cookie.

Enjoy the pumpkin recipe of your dreams with this Pumpkin Baked Oatmeal. Perfectly delicious and seasonally festive, this dish is perfect to enjoy as a breakfast, dessert, or mid-afternoon bite.

Pumpkin Baked Oatmeal 

rolled oats (certified gluten free if necessary)

baking powder

pumpkin pie spice

almond milk (or non-dairy milk of choice)

eggs

pumpkin puree

pure maple syrup

tsp pure vanilla extract

chocolate chips

Preheat oven to 375F and grease an 8&#215;8 casserole dish. If using a different size, adjust cook time.

In a large bowl, mix together the rolled oats, baking powder, pumpkin pie spice, and salt.

In a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.

Add the wet mixture to dry mixture and stir until combined.

Pour mixture into baking dish and press down lightly to make sure oats are soaked. Sprinkle on a few extra chocolate chips, if desired.

Bake, uncovered, for around 40-45 minutes, until lightly golden brown.

I made  without chocolate chips.  We like it but will try to cook longer next time and if it's still so wet, decrease the milk the next time.

I really liked this! I made half the recipe in an 8x4 loaf pan and cut it into 4 pieces. It was excellent out of the oven but also good when microwaved with some almond milk + extra pumpkin pie spice on top.

I made this three times over the Fall season and could not wait to wake up and eat breakfast everyday! My husband would top it with some ice cream for a post dinner snack/dessert! Highly recommend!

Made this and it was delicious! Put it into the fridge to save throughout the week as an easy breakfast prep!

We make this almost weekly! Such a fast and easy breakfast throughout the week

Outstanding!  I just made it this morning. It’s great topped with a handful of pecans too!

This was so tasty!! I always turn to Erin’s meals when I want to make something yummy and healthy for my almost 1 year old. This oatmeal bake is now one of his favorites for any time of day!

Amazing! This will be a weekly recipe I make all fall! The flavor and consistency is perfect! Another delicious recipe by Erin!!

Pumpkin season is officially here!! Loved this recipe, used a flax egg to make it vegan (didn’t have applesauce on hand!) and it worked great!  Thanks for the recipe Erin, excited to have this for breakfast!

An amazing recipe! Love Erin’s berry oatmeal bake so knew I had to make this one! Will be alternating the berry and pumpkin one every week!! So delicious!

Sooo, I am NOT a big pumpkin spice fan and knew that when wanting to make this! But if you love the spice you will adore this dish!! I’m more of a subtle pumpkin flavor person. :) also, the chocolate chips is chefs kiss in this baked oatmeal!

So simple and so tasty! The texture reminds me of a pumpkin bread but feels less like a treat and more like breakfast

I made these as little oatmeal cups in a muffin tin and it turned out great! I baked for 25 mins and a double recipe made 24 muffins. They heat back up easily in the microwave for the perfect fall breakfast or snack.

Holy moly this is so good. Used walnuts instead of chocolate chips and sprinkled some pumpkin seeds on top before baking!

I made this last week for a quick breakfast meal prep and it was so yummy I’m making it again this week. Warmed up a slice and topped with fruit and a little maple syrup. So yummy!

I’ve been trying out different oatmeal recipes and this is by far my favorite! I’ve made it with almond milk,
Coconut milk and macadamia milk and it tastes great with any of them. I’ve also made it without the chocolate and it’s still so good!

Easy to make, delicious, healthy. Sent recipe to everyone!

Delicious! I didn’t include the maple syrup since I prefer to drizzle on top after I reheat it and I omitted the chocolate chips too but could see sprinkling some on top when I reheat as well. Also I only baked it for 30 min and that was plenty so next time I’ll try 25 and see what happens. Since I reheat it, I don’t want to over bake it.

Truly delicious. Just did myself a favor and made a batch for the week. Also feeling really good about the nutrition info for this recipe!

I’ve been making this every week since August. I leave out chocolate chips and just add them on top. My entire family loves it! Turns out perfect every time following your instructions! :)

OMG, sooo good. The texture and
moisture is spot on - reminds me of the consistency of banana bread. I could eat this for breakfast, lunch and dessert. It’ll be on repeat in our house for a while.

Moist vegan baked oatmeal naturally sweetened with a dash of maple syrup and made with simple and healthy ingredients like rolled oats, bananas, and fresh fruit. This vegan baked oats recipe is the best breakfast with 10 different variations. Made gluten-free, egg-free, dairy-free, and refined sugar-free.

Vegan Baked Oatmeal (10 Ways)

large spotty bananas (mashed (267 grams))

almond milk

maple syrup

Tbsp melted coconut oil

tsp vanilla extract

old fashioned rolled oats (200 g)

Tbsp ground flaxseed

½ cinnamon

nuts: walnuts, pecans, almonds, or roasted peanuts

Preheat your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.

In a large bowl, combine the mashed banana, almond milk, maple syrup, melted coconut oil, and vanilla extract. Whisk together to fully combine.

In another bowl, mix the rolled oats, ground flaxseed, baking powder, cinnamon, salt, and nuts.

Pour the dry ingredients into the wet ingredients and hand fold in the blueberries.

Pour into the greased baking dish and sprinkle some extra blueberries and walnuts on top.

Bake for 35 - 40 minutes, until the top is golden and the center is done.

Enjoy with peanut butter, almond butter, or yogurt, and top with fresh berries!

This healthy baked oatmeal is made with a mix of fresh blueberries, strawberries, and raspberries. The recipe is both gluten free and dairy free. Perfect for meal prep, this recipe is both easy and done in under 30 minutes. It features maple syrup and cinnamon combining with rolled oats into breakfast perfection!

Mixed Berry Oatmeal

oil oil

vanilla extract

cinnamon

oats

strawberries

blueberries

raspberries

Preheat the oven to 375 degrees F. and slice the strawberries

In a large mixing bowl, beat the eggs together with the maple syrup, oil, vanilla extract, baking powder, cinnamon and salt

Once the eggs are beaten and the ingredients combined, mix the oats in well

Then add the almond milk to the mixing bowl and combine it with the oats

Lightly coat an 8×8 or 9×9 baking dish with a spray oil or line with parchment paper. Pour the mixed berry oatmeal mixture into the baking dish and pat down to flatten into an even layer. Place the baking dish into the oven and bake for 30 to 35 minutes, or until the middle has set

Remove from the oven and let cool for 5 minutes prior to slicing and serving

Love this!! Made great breakfasts for a few days on my way to work

This was delicious and so easy to make, I have a nut allergy and used Oatmilk as a substitute and it turned out great! Will definitely have this on repeat

I made this according to recipe and it was so easy, fast, and delicious! A great breakfast option and my toddler loved it too which is always a win in my book!

Baked oatmeal with almonds and berries is a cozy, warmly-spiced, and healthy breakfast!

Baked Oatmeal with Almonds and Berries

butter,

½ cup slivered almonds, divided

nutmeg

milk

honey

blackberries

Preheat oven to 375°F. Place 1 tablespoon of the melted butter in a 10-inch cast iron skillet or an 11 x 7-inch dish. Swirl it around or use a pastry brush to coat the skillet or dish with the butter.

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