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This Baked Oatmeal recipe is a perfect make-during-meal prep dish that helps us get through busy weekday mornings.
Naturally gluten-free, baked oatmeal is sweetened with mashed bananas and maple syrup. We add chocolate chips to make them feel like a bit of a treat. (Swap in dried fruit if you don't like chocolate for breakfast.) Full of oatmeal and flax, this baked oatmeal provides a delicious dose of fiber. It's a quick, portable, and healthy breakfast that's kid-approved.
What You Need
- Old fashioned oats
- Flaxseed meal
- Ground cinnamon
- Ground nutmeg
- Salt
- Baking powder
- Eggs
- Maple syrup or honey
- Bananas
- Vegetable oil
- Milk
- Vanilla extract
- Peanut butter
- Chocolate chips
How to Make Baked Oatmeal
Preheat oven to 350 degrees.
In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.
In a separate bowl, whisk eggs together with maple syrup, oil, mashed banana, milk, and vanilla until combined.
Pour the dry ingredients into the wet ingredients. Mix well.
Stir in peanut butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.
Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray.
Divide the oatmeal mixture among muffins cups, filling each cup to the top.
Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.
Cool on a wire rack.
Enjoy!
Tips on Baked Oatmeal
These oatmeal "muffins" don't rise much, so fill the muffin tins up almost to the top.
Any nut butter will work in place of the peanut butter.
Try dried fruit! I love dried cranberries or raisins in this recipe. You can also use other kinds of chips, like peanut butter chips, or white chocolate chips.
Soy milk works great in place of the dairy milk in this recipe.
Yes! Baked oatmeal freezes perfectly. To freeze - Cool oatmeal completely. Place muffins in a zip top bag and place in the freezer. Thaw overnight in the refrigerator or place in the microwave on high for 20-30 seconds.
Pumpkin Baked Oatmeal
Pumpkin baked oatmeal puts a fall twist on this recipe! Give it a try!
Enjoy it with...
Enjoy your baked oatmeal breakfast with a mug of spiced milk or pour some spiced milk into your morning coffee.
Print the Recipe
PrintBaked Oatmeal
Full of oatmeal and flax, this baked oatmeal provides a delicious dose of fiber, and is naturally sweetened with maple syrup.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 14 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 3 cups old fashioned oats
- ⅓ cup flaxseed meal
- 1 Tbsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp salt
- 1 tsp baking powder
- 2 eggs
- ¼ cup maple syrup or honey
- 2 large bananas, mashed
- ¼ cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
- ¼ cup peanut butter
- ¼ cup mini chocolate chips
Instructions
Preheat oven to 350 degrees.
In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.
In a separate bowl, whisk eggs together with maple syrup, oil, mashed banana, milk, and vanilla until combined.
Pour the dry ingredients into the wet ingredients. Mix well.
Stir in peanut butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.
Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray.
Divide the oatmeal mixture among muffins cups, filling each cup to the top.
Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.
Cool on a wire rack.
Enjoy!
Keywords: baked oatmeal, muffins, oats, breakfast, freezer friendly, naturally sweetened, gluten free
Jaime
I’m so glad I found this recipe. Every few months I’ll make a double batch and freeze them. My toddlers love them!
★★★★★
MittenGirl
These are SO freezer friendly! Glad your kiddos love them. 🙂
Sharon
How can I substitute chia seeds for flax meal?
Katy McAvoy
I would start with 1 tbsp chia seeds and 3 tbsp old fashioned oats in place of the flax meal. I'm not sure how much the texture would change, but that will be a bit of personal preference. Let me know how it works! 🙂
yvette
Ty for recipe
★★★★★
Katy McAvoy
Hope you enjoy it!
Camilla Loughner
What could I use to substitute the banana?
Thank you
Mardel Knighr
How much fiber is there in a baked oatmeal muffin? Thanks.
Katy McAvoy
There's 3.8g per muffin.
Anne Marie
I made a double batch of these this morning in preparation for start of the school year and starting a new job. I even made a few extra in the tiny muffin pan so the kids could try them today. Rave reviews from everyone! I don’t think these will last long in my house before they are gobbled up!
★★★★★
Katy McAvoy
It's perfect for busy school mornings! Glad everyone enjoyed it. 🙂
Camilla Loughner
What could I use to substitute the banana?
Thank you