Baked Oatmeal is delicious for breakfast or as snack bars when cooled. Baking the oatmeal results in a spongy texture much like bread pudding. It’s easy to make and customize with your favorite nondairy milk, fresh or dried fruits, and spices.
Traditional baked oatmeal, an Amish creation, usually calls for eggs, butter, cow’s milk, salt and sugar. My recipe uses none of these ingredients, and is simple, healthy, and bakes up quickly. The variations are endless when it comes to the types of nondairy milk, fresh and dried fruit, and spices you can use. The recipe does not call for any added sweetener aside from the raisins and apples, but see “Notes” below if you’d like a sweeter version.
- 2½ cups old-fashioned rolled oats
- 1¾ cups nondairy milk (or water)
- 1 large apple, cored, skin on, and chopped (about 1½ cups)
- ½ cup raisins
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- Preheat oven to 375 degrees. In a medium bowl, mix all ingredients together with a spoon.
- Spread into an 8×8-inch square baking pan lined with parchment paper (or use a silicone pan), and bake uncovered for 30 minutes, until lightly browned on top. Spoon out portions while warm for breakfast, topped with nondairy milk (and cut up fruit if you like), or let cool and cut into snack bars.
Strawberry-Cardamom Baked Oatmeal: Instead of the apples and raisins, add in 1½ cups sliced strawberries and ¼ teaspoon ground cardamom, a delicious combination. Make this version unsweetened or with dates.
Other fruit options: Also try sliced pineapple, bananas, pears, raspberries, and/or blueberries.
Instead of old-fashioned rolled oats: Try using quinoa flakes or quick oats.
Above: After cooling, Baked Oatmeal can be cut into handy snack bars to take traveling, hiking or for breakfast on the run. Kids will love them!
Above: For the version in this photo I used quick oats, which results in a more refined texture (I used Old Fashioned rolled oats in the photo below); both types work great.
Above: This is the Strawberry-Cardamom Baked Oatmeal, made with old-fashioned rolled oats and cut into bars after cooling.
Above: The three most commonly used types of oats (L to R): steel-cut, old-fashioned, and quick-cooking. I’ve not tried steel-cut with this recipe, but if you try it, let me know how it works out. If you only have old-fashioned but you want “quick,” just pulse the Old Fashioned in your food processor briefly until the pieces resemble the above “quick” oats.
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