Baked Oatmeal is a great make-ahead recipe that helps us get through busy weekday mornings.
Full of oatmeal and flax, this baked oatmeal provides a delicious dose of fiber, and is naturally sweetened with maple syrup. It's a quick, portable, and healthy breakfast that's kiddo-approved.
Ingredients for Baked Oatmeal:
Makes 12-16 "muffins"
3 cups old fashioned oats
⅓ cup flaxseed meal
1 Tbsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
1 tsp baking powder
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
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.
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.
- Don't like chocolate chips? Try dried cranberries or raisins instead.
- You can substitute soy milk for the dairy milk in this recipe.
- 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!