This easy baked oatmeal recipe is the perfect make-ahead breakfast for busy mornings… I headed to work at 5 this morning and the last thing I wanted to think about was getting up early to get breakfast ready — so make it the night before!! Bake it in advance and reheat portions as needed. You’ll love this delicious and nutritious on-the-goal meal!!
Berry Baked Oatmeal
3 cups old fashioned rolled oats
Drizzle of agave
1 ½ tsp baking powder
¾ tsp ground cinnamon (I double this if making plain or banana-nut flavor)
½ tsp salt
2 eggs, lightly beaten
2 ½ cups nonfat or almond milk, plus additional milk for serving
1 tsp pure vanilla extract
4 tbsp extra virgin coconut oil, melted
2 cups fresh berries (larger berries chopped)
Preheat oven to 350Â°F.
Spray the baking dish with EV coconut oil
Combine all dry ingredients.
Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
Whisk the eggs, milk, vanilla, and melted coconut oil. Pour over the oats.
Top the oats with the remaining berries.
Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set.
Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.
If the oatmeal firms up too much after cooling, you can add a little water before reheating it to make it creamy again.
Flavor variations: You can leave out the berries or replace the berries with sliced bananas and chopped walnuts for banana-nut oatmeal.