Strawberry Almond Baked Oatmeal {A Soaked Oat Recipe}

I can just see it now, spread across the tabloids of Real-Food-Topia,

 “Plain Jane Baked Oatmeal gets glamorous new makeover!”

“Was plastic surgery involved?”

Baked Oatmeal’s fans are tweeting like crazy with phrases like “too good to be true,” 

and “party in my mouth” being thrown around. This makeover won’t soon be forgotten.

 Humble baked oatmeal is barely recognizable with the addition of delicate almonds and fresh strawberry puree. Splash on some heavy cream and the usual weekday breakfast fodder is 

now dressed up for a decadent weekend brunch. 

I'm excited to be contributing my first post over at Whole Lifestyle Nutrition! Please head on over to WLN for the complete recipe by clicking the link below.

Strawberry Almond Baked Oatmeal {A Soaked Oat Recipe}

{This recipe is linked up at Fat Tuesday, Whole Foods Wednesday, Wheat-Free Wednesday, Simple Lives Thursday, and Gluten-Free Friday.}

Basic Baked Oatmeal

Baked oatmeal is one of my favorite breakfast foods. I detailed my introduction to this amazing breakfast in my first baked oatmeal post which was Blueberry Banana Baked Oatmeal. There are many recipes I have tried or created but the original version is a family favorite.

{Click here for my Basic Baked Oatmeal that you soak the oats overnight for increased nutrition.}

One of the great things about baked oatmeal is that in addition to being healthy it is extremely economical. This recipe costs less than a dollar even using the very healthy ingredients of coconut oil and a natural sweetener like maple syrup. Nutritious baked oatmeal can be the healthy family's substitute for sugary boxed cereal, and adults and kids alike can enjoy selecting their own toppings. I have created several ways to make this basic recipe so no matter what ingredients you have basic baked oatmeal can be an option for your breakfast. For a gluten-free breakfast choose oats that have not been cross contaminated during processing, and for a diary-free option just use your favorite milk substitute.

This recipe can be doubled and baked in a 9x13 inch pan for a crowd,  or cut in half and baked in a 5x9 inch bread pan for those looking for a baked oatmeal recipe for one or two.

Basic Baked Oatmeal

1 cup whole milk, coconut milk, or sugar-free nut or rice milk or 1 1/4 cup plain yogurt

1/3 cup melted coconut oil or butter

2 eggs

1/4 to 1/3 cup natural sweetener such as maple syrup, honey, sucanat (whole cane sugar), white sugar or brown sugar

1/2 teaspoon vanilla, optional

2 cups old fashioned or quick cooking oats (choose gluten-free oats if necessary)

1/2 teaspoon salt

1 teaspoon baking powder - use 1/2 teaspoon baking soda instead if using yogurt

Preheat the oven to 350 degrees.

In a medium mixing bowl combine the first five ingrediants. Stir in the remaining ingredients. Using coconut oil or butter, lightly grease a 8x8, 9x9, or 9-inch round pan. Poor the batter into the pan.

Bake for about 30 minutes or until the edges start to brown. Serve with milk or milk substitute, plain yogurt with a drizzle of real maple syrup or honey, chopped fresh fruit, dried fruit or nuts.

Preparation time: 7 minutes. Bake time: 30 minutes. Servings: 6.


What's your favorite baked oatmeal recipe?

Basic Baked Oatmeal {A Soaked Oat Recipe}

{Click here for my quick Basic Baked Oatmeal recipe that does not require soaking the oats.}

Baked oatmeal is one of my favorite breakfast foods. I detailed my introduction to this amazing breakfast in my first baked oatmeal post which was Blueberry Banana Baked Oatmeal. There are many recipes I have tried or created but the original version is a family favorite.

One of the great things about baked oatmeal is that in addition to being healthy it is extremely economical. This recipe costs less than a dollar even using the very healthy ingredients of coconut oil and a natural sweetener like maple syrup. Nutritious baked oatmeal can be the healthy family's substitute for sugary boxed cereal, and adults and kids alike can enjoy selecting their own toppings. I have created several ways to make this basic recipe so no matter what ingredients you have or whether or not you remembered to soak the oats,  basic baked oatmeal can be an option for your breakfast. 

This recipe can be doubled and baked in a 9x13 inch pan for a crowd,  cut in half for those looking for a baked oatmeal recipe for one or two.

Note: Soaking the oats helps eliminate some of the nutrient blockers known as phytates. This is an easy way to increase the nutrient content of your breakfast at no additional cost.

Soaked Baked Oatmeal

1 1/4 cup yogurt
2 cups old fashioned or quick cooking oats

1/3 cup melted coconut oil or butter
2 eggs
1/4 to 1/3 cup natural sweetener such as maple syrup, honey, sucanat (whole cane sugar), white sugar or brown sugar
1/2 teaspoon vanilla, optional
1/2 teaspoon salt
1/2 teaspoon baking soda

Mix together the yogurt and oats in a container with a lid and set in a warm place or on the counter for 12-24 hours.

Preheat the oven to 350 degrees.

In a mixing bowl combine the soaked oats and the remainder of the ingrediants. It mixes best with a hand mixer, but a sturdy wooden spoon also works. 

Using coconut oil or butter, lightly grease a 8x8, 9x9, or 9-inch round pan. Poor the batter into the pan. 

Bake for about 30 minutes or until the edges start to brown. 

Serve with milk, plain yogurt with a drizzle of real maple syrup or honey, chopped fresh fruit, dried fruit or nuts.

Preparation time: 10 minutes plus 12-24 hours to soak the oats. Bake time: 30 minutes. Servings: 4-6.

{This recipe is linked up at Fat Tuesday, Whole Foods Wednesday, Wheat-Free Wednesday, Simple Lives Thursday, and Gluten-Free Friday.}

Cocoa Beach Baked Oatmeal

Who here loves chocolate and coconut together? 

I just think they make the perfect combination. Candy bars in general are not a big temptation to me, but I simply love the flavors of Bounty and Almond Joy.

So I was thrilled one day to taste Kashi's Cocoa Beach granola. It was amazing! We got it really cheap somewhere, but at full-price it is definitely not something we can afford on our budget. So I thought, how can I recreate this at home? But alas, according to Nourishing Traditions, granola is not very healthy because the oats are not soaked and then they are baked at a very high heat. (I do still eat granola from time to time, despite this sad news.) I made one attempt at a chocolate granola but despite how much cocoa the recipe called for, I still couldn't taste it. Weird - I know. I didn't want to spend a lot of time trying to figure out a perfect replica for Cocoa Beach granola when I could do what I do best; turn it into a baked oatmeal!

And the idea was born. 

I nursed it along in my head for awhile, thinking about what needed to be done to capture that rich chocolaty taste and smooth coconut goodness. I knew it would require all the big guns: virgin coconut oil, coconut milk, unsweetened shredded coconut, and of course cocoa powder. One day all this desire and anticipation came to fruition. I'm thrilled to report my Cocoa Beach Baked Oatmeal attempt turned out great! It really does taste like the granola!

And another baked oatmeal recipe come into this world...

Because baked oatmeal can be the healthy eater's primary alternative to boxed cereal, I always want to use the healthiest ingredients possible. Like cane sugar, for example. But I will try to include a second ingredient option for those who might not have all these items on hand. Since baked oatmeal overall is so much better for you than boxed cereal, it is still better to eat it with the second ingredient option. I don't want to discourage anyone from making this easy breakfast a regular part of your diet because you don't have cane sugar or rolled oats.

This particular recipe calls for coconut milk which makes it more costly than some of my baked oatmeal recipes. But because of that it is very rich and ends up making more servings than your average baked oatmeal that calls for a similar quantity of ingredients. So it is still pretty economical. 

Cocoa Beach Baked Oatmeal

2 eggs
1/4 cup virgin coconut oil
1/2 cup + 2 tablespoons whole cane sugar or regular sugar*
1 1/2 teaspoon vanilla
1 1/2 cups coconut milk (not light)
2 cups rolled oats or quick cooking oats
4 tablespoons unsweetened shredded coconut, divided*
3/4 teaspoons salt
1 1/2 teaspoons baking powder
1/4 cup cocoa powder

Preheat oven to 350 degrees.

In a medium bowl combine the eggs, coconut oil and cane sugar. Whisk together until well incorporated. Add the vanilla and coconut milk and whisk until smooth. Dump in the oats and 2 tablespoons dried coconut. Don't stir just yet. Place salt, baking powder and cocoa powder in a small sieve and sift over the oats. Stir everything until combined. Poor into a 9x9 inch baking pan greased with a little coconut oil. Sprinkle remaining 2 tablespoons dried coconut over the top. 

Bake at 350 degrees for 30 minutes.

Serve by itself or with milk, or additional coconut milk poured on top.

*If you do not have unsweetened shredded coconut you may use the normal sweetened coconut that is more readily available. If so, reduce the amount of sugar by one tablespoon.

Preparation time: 10 minutes. Bake time: 30 minutes. Servings: 8-9.

This recipe can be gluten-free by using certified gluten-free oats.

(I do plan to try to make a soaked version of this one day, but because it contains coconut milk and not yogurt, it will take a certain amount of creativity to come of with a soaked recipe that has the same flavor.)

Search terms:
Baked oatmeal with coconut milk
Chocolate and coconut baked oatmeal
Dairy free baked oatmeal
Baked oatmeal with coconut oil

This recipe was featured on Tropical Traditions coconut recipe blog(!).

Blueberry Banana Baked Oatmeal

I'm a huge breakfast person. Not only do I need something decent in my stomach to make it till lunch, but I love most breakfast foods. And, good for me, I have developed a preference for healthy breakfast food. Good for you, I will be sharing tons of great guilt-free breakfast recipes here on the blog. 

My current breakfast obsession is baked oatmeal. If you have not heard of baked oatmeal, than you most definitely need to try it. Unlike a mushy porridgy goop you may imagine when you hear the name, baked oatmeal has more of a quick bread/muffin-y texture. It's served similar to regular boiled oatmeal, with milk and sometimes other toppings like raisins. It's still great without milk on top and some people prefer it this way. Being a recovered boxed cereal addict, though, I won't turn down the opportunity to eat any breakfast with milk on top!

I first learned of this amazing breakfast dish while working at Camp Tecumseh in Indiana in 2008. Baked oatmeal was served as one of the breakfasts for the campers. 

Wow.

It was love at first bite.

Camp T served basic baked oatmeal but I have since discovered and invented countless baked oatmeal recipes including soaked versions (for the Nourishing Traditions crowd), fruity versions, chocolaty versions, and many more. I've done a lot of experimenting as my standards are very high when it comes to this delectable breakfast. It has to taste amazing, be easy to prepare, and have healthy ingredients. (Click here for my Basic Baked Oatmeal recipe which is very similar to the kind I enjoyed at Camp Tecumseh.)

Since boxed breakfast cereal is actually pretty unhealthy (more on this later), I want to feed my family nutritious and economical alternatives. I know I'm not the only one who feels this way. My baked oatmeal recipes are all fast to whip up, making it more realistic for you to serve your family this for breakfast, instead of reaching for a box of cereal.

So, without further ado, I give you the first baked oatmeal recipe; Blueberry Banana Baked Oatmeal.

I found this delicious recipe over at Alaska from Scratch, and it's one of the few baked oatmeal recipes (the only?) I have made that I felt was perfect as is, and did not need any adjustments.

Blueberry Banana Baked Oatmeal

2 ripe bananas, sliced

3/4 cup blueberries, fresh or frozen*

1 cup rolled oats**

1/2 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

1 egg

3 Tablespoons butter, melted

1/4 cup real maple syrup

1 teaspoon vanilla

1/4 cup walnuts or pecans, roughly chopped

Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole dish (I used a 9x9" pan).

Lay the bananas in a single layer on the bottom of the dish. Sprinkle 1/2 cup of the blueberries over the bananas. 

In a bowl, combine the oats, cinnamon, baking powder, and salt. Sprinkle oat mixture over fruit.

Whisk together milk, egg, butter, syrup and vanilla, Pour over oats, coating evenly. Sprinkle remaining blueberries and nuts over the top.

Bake for 35-45 minutes or until golden and bubbly and set in the center.

Serve with milk.

Preparation time: 7 minutes. Bake time: 35-45 minutes. Servings: 4.

* I used part frozen and part fresh blueberries. I had the frozen berries on the bottom and sprinkled the fresh ones on top. If I were using only frozen blueberries I probably would put them all on top of the bananas and not sprinkle any on top of the oats.

**I have successfully used old fashioned oats and quick oats interchangeably in most of my baked oatmeal recipes. Technically both old fashioned oats and quick oats are rolled (flattened). Steal cut oats are not rolled.

This recipe can be gluten-free by using certified gluten-free oats.

Search terms:

Baked oatmeal with fruit

Baked oatmeal with bananas

Baked oatmeal with blueberries

Baked oatmeal with maple syrup