Baked Oatmeal
A comforting and nutritious make-ahead breakfast that transforms chaotic mornings into moments of connection with family.
Ingredients
Base Ingredients
- 3 cups Rolled oats Whole-grain base that soaks up flavor and keeps you full.
- 2.5 cups Milk of choice Dairy, almond, oat; choose based on preference.
- 3 large Eggs Binds and adds richness; use flax eggs to make vegan.
- 0.5 cups Greek yogurt Adds creaminess and protein; omit or swap for coconut yogurt for dairy-free.
- 0.25 cups Maple syrup Natural sweetness; swap for honey or mashed banana.
- 2 teaspoons Ground cinnamon Warm, cozy spice.
- 1 teaspoon Vanilla extract Aroma that makes kitchen magic.
- 0.25 teaspoon Salt Balances the sweetness.
- 1.5 cups Mixed berries or chopped apples Fresh or frozen; adds brightness.
- 0.5 cups Chopped nuts or seeds Optional for crunch and healthy fats.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or a brush of melted butter.
- In a large bowl, whisk together the eggs, milk, Greek yogurt, maple syrup, vanilla, and salt until smooth to form a silky custard base.
- Stir in the rolled oats and let them soak for 5 minutes until they plump slightly and soak up the liquid.
- Fold in berries or apples and half of the nuts or seeds. Pour the oat mixture into the prepared dish and smooth the top with a spatula.
- Sprinkle the remaining nuts on top for a toasty finish.
Cooking
- Bake for 30 to 40 minutes, until the top is golden and the center is set but still slightly jiggly.
- Let it cool for 10 minutes before slicing. Serve warm with a drizzle of maple syrup or a spoonful of yogurt.
Notes
Swap fruit seasonally, make it vegan or savory, and try baking as muffins for portable breakfasts. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.