I remember the first time I ever had baked oatmeal. I was on my trip to Chile (which you can actually read about here!) and the couple I was staying with made it for breakfast quite often. From the first bite I was hooked. I liked that it wasn’t as “mushy” as normal oatmeal, and they added seeds, nuts and peanut butter to make it even yummier. Since then I’ve tried my hand at recreating their recipe, and I finally made some that comes pretty close to theirs!
As a nursing mom who has a baby who gains weight slowly, making nutrient dense foods is a must. Not only are the oatmeal and flaxseeds great for me and my milk production, but the coconut oil, nuts and eggs help James get the extra calories he needs. And my favorite things about this oatmeal?
1. It’s so stinkin’ easy to make!
2. James LOVES it. Like gobbles it up. #win
3. The leftovers are perfect for breakfast throughout the week, afternoon snacks, or even a pre-workout snack!
4. Did I mention it was delicious?
Best of all, this baked oatmeal is Arbonne 30 Days to Healthy Living approved, so you can eat it guilt free! I have some vanilla protein powder on the way to me right now, and may even try adding that in next time I make this oatmeal for some extra flavor and boost of protein!
My favorite way to eat the baked oatmeal is warmed up in the microwave for about 20 seconds, then topped with my faaavorite cashew butter (< affiliate link) and strawberries. It’s so easy and tastes amazing! James likes to eat it paired with eggs and blueberries for a balanced meal.
How do YOU eat your baked oatmeal? Let me know in the comments :)
- 3 cups oats
- 1/2 cup coconut sugar
- 1/4 cup flaxseed
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup walnuts (diced)*
- 1/4 cup pecans (diced)*
- 1/4 cup chia seeds
- 1 1/4 cups almond milk
- 1/4 cup coconut oil (melted)
- 2 eggs
- 2 tsp vanilla (I love Mexican vanilla!)
- Preheat oven to 350. Coat an 8x11 glass baking dish with coconut oil.
- In a large bowl, mix together the oats, flaxseed, baking powder, salt, walnuts, pecans and chia seeds.
- In a medium bowl, mix together the almond milk, eggs, melted coconut oil, sugar and vanilla. Slowly pour into the large bowl and stir to combine.
- Pour the oatmeal mixture into the prepared baking dish, then bake for 30-45 minutes, or until the oatmeal is firm when touched, and the top is golden brown.
- Let the oatmeal cool for 10 minutes, then slice and serve! Store covered in the fridge for up to 5 days.
*Since James was eating this too, I put the walnuts and pecans in a blender cup and pulsed until they were in small, ground up pieces to avoid a choking hazard!
Check out my other baked oatmeal recipes:
Carrot Cake Baked Oatmeal Muffins
Dark Chocolate and Raspberries Baked Oatmeal Muffins