Morning Baked Oatmeal

About a year and half ago, I tasted a baked oatmeal dish made by a friend. It was the first time I had ever had a baked oatmeal breakfast, and it was so good I knew I had to try to make it myself! From the original recipe (which called for about ¾ cup of sugar, 2 eggs and cup of cow’s milk), I’ve since experimented and made some changes to reduce its sugar content and make it fully plant-based, while keeping it delicious, super-satisfying and filling. I’ve even added in some cooked red lentils to make it more nutrient dense, but you can leave this out if you don’t have it readily available in your home. This is now a recipe that is a family favorite which we make frequently in our household. As you can see, it is very versatile and you can really customize it to make it special for your family!

Morning Baked Oatmeal  

Recipe by: DietitianMom
Prep Time: 20 min
Bake Time: 30 min

Base Ingredients:

  • ½ cup vegetable oil (any kind!)
  • 1 flax egg
  • 3 cups rolled or quick oats
  • 2 teaspoons of baking powder
  • 1 cup fortified plant-based milk
  • ¼ cup of brown sugar (adjust as desired)
  • ½ cup of unsweetened applesauce
  • ½ cup of raisins
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 apple, peeled and diced
  • ½ cup of cooked lentils (drained well of liquid)

Then choose your additions (whatever you fancy!):

  • ¼ -1/2 cup of fresh/frozen berries
  • Other fresh fruit like mashed banana, blueberries, raspberries, strawberries, diced pears or apricots
  • ¼ cup of other dried fruit like chopped dates, apricots, currants, chopped dates, figs, cranberries or prunes
  • ½ cup of chopped walnuts/pecans or other nuts like cashews, peanuts, pine nuts, almonds or hazelnuts
  • 2 tablespoons of chia seeds

Directions:

  1. Preheat oven to 350 F or 180 C
  2. Rinse a half cup of red lentils with water in a small pot. Drain the excess water, then refill the pot with about 2 cups of water. Heat on medium stove fire setting until pot contents are on a gentle boil. Turn down the fire and let cook with a gentle bubbling boil for about 10-15 minutes. Drain the cooked lentils well and set aside in a small bowl.
  3. Prepare the flax egg: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a cup. Let sit for 5-10 minutes before whisking the mixture quickly for about 2-3 minutes.
  4. Mix all the base ingredients together (either the night before or the day of – see below) and then add in at least 3-4 additional optional ingredients from the list!
  5. Bake in an 8 x 8 pan for 30 minutes. Remove immediately and let cool slightly before serving.
  6. Portion into serving bowls. Eat the baked oatmeal by itself, or with a ½ cup of fortified plant-based milk poured over it, like a cold cereal!

Add a little bit more fortified plant-based milk if you need to before baking, if it is looking very dry. I usually combine all the ingredients together the night before and let it sit in the fridge (this helps to soften the oats and also makes breakfast the next morning easier!). Then in the morning, when I’m preheating the oven, I just add in fresh chopped fruit to the mixture before baking it. That way, breakfast is ready in just about 30-40 minutes in the morning! The extras (if there is any left!) freeze really well too in a covered container, so you could double the recipe and make more to freeze some for later. My kids absolutely love this dish!

Additional Notes:

Timing – Don’t let the baked oatmeal overcook. Take it out exactly after 30 minutes, so the mixture won’t get too dry!

Sweetness factor – You can adjust the sweetness level according to your taste, and experiment using honey, maple syrup, agave nectar or chopped dates instead of the brown sugar. In general though, the more fresh, frozen or dried fruit you throw into the mixture, the more the natural sweetness of the dish will pop out and the less sugar you will need to add.

What I actually usually do is just put in 3 tablespoons of brown sugar in the mixture, add lots of dried and fresh fruit, then after it has come out of the oven I sprinkle over the top a teaspoon of brown sugar to make a very thin ‘fairy dust’ coating. The sweetness factor is just right for our family then! You could also drizzle a small amount of maple syrup over the top if you like instead before serving.

This recipe is egg-free, dairy-free and gluten-free, so it’s suitable for those with allergies. I love the fact that I can just literally throw whatever I have available in the kitchen (within reason) into the recipe and it will still taste delicious. So go ahead and throw in those bananas slices, fresh or frozen or dried fruit, berries, nuts, chia seeds and ground flaxmeal. It’s really hard to go wrong!

(Source: Inspired by a recipe from Shauna Lammiman. I am grateful to her and my friend Anne for sharing the original recipe with me!)

 

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