This baked oatmeal is a quick, easy, grab-and-go breakfast.
It’s always a hit in our house and makes great leftovers. We love to serve this recipe with sliced bananas, blueberries, peaches, raisins, nuts or drizzle with local honey for added flavor.
Freezer-friendly
Not only is this Healthy Baked Oatmeal easy to make, but it’s also freezer-friendly. While the ingredients are out and the dishes are dirty, why not make extra to freeze for future busy morning brekkies? Once it’s cooled completely, cut into pieces, stack between parchment paper, and store in a freezer baggie or airtight container for up to 3 months. Thaw it out overnight in the refrigerator and warm.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 4 tablespoons extra virgin olive oil (can also use melted coconut oil)
- 2/3 cup coconut palm sugar
- 4 eggs
- 4 cups rolled oats or quick oats
- 1/2 teaspoon Himalayan pink salt
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 & 1/2 cup milk
Ingredients
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- Preheat oven to 350 degrees.
- In a large bowl, combine EVOO, sugar and eggs. Mix well. Add oats, salt, cinnamon, baking powder and milk. Stir until blended.
- Spoon into a greased 13x9-inch baking dish. Bake 20-25 minutes or until set.
- Serve warm with milk.
- Sliced bananas, blueberries, peaches, raisins, nuts or drizzle with local honey.
Dairy-free: Replace cow's milk with almond milk.
Gluten-free: Use gluten-free ingredients, if necessary.
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
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