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
- Baking powder
- Maple syrup or honey
- Vegetable oil
- Vanilla extract
- Peanut butter
- Chocolate chips
How to Make Baked Oatmeal
Preheat oven to 350 degrees.
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.
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.
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!