Description
A wholesome and delicious Healthy Baked Oatmeal recipe packed with rolled oats, ripe bananas, and fresh berries. This easy-to-make baked oatmeal is naturally sweetened with maple syrup and is perfect for a nutritious breakfast or snack, offering a comforting texture with a hint of vanilla and a golden top.
Ingredients
Scale
Main Ingredients
- 2 cups old-fashioned rolled oats
- 1½ cups milk (your choice)
- 2 large eggs (whisked)
- 2 ripe bananas (mashed)
- 2 tablespoons maple syrup (or honey, more to taste)
- 2 tablespoons coconut oil (melted or olive oil)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup berries (blueberries, raspberries, strawberries, or mix of fresh or frozen)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking dish to prevent sticking and prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the milk, eggs, mashed bananas, maple syrup or honey, melted coconut or olive oil, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the rolled oats, baking powder, and kosher salt, mixing gently until evenly incorporated into the wet mixture.
- Fold in Berries: Carefully fold the fresh or frozen berries into the batter, distributing them evenly without breaking them up too much.
- Transfer to Dish: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly with a spatula or back of a spoon.
- Bake: Bake for 35 to 40 minutes until the center is set and the top turns a light golden brown, indicating that the baked oatmeal is cooked through.
- Cool and Serve: Allow the baked oatmeal to cool for 5 to 10 minutes in the dish before slicing into portions and serving warm.
Notes
- You can substitute milk with any plant-based milk for a dairy-free version.
- Adjust sweetness by adding more maple syrup or honey according to taste.
- Use any berries you prefer, fresh or frozen, but if frozen, do not thaw them to avoid excess moisture in the batter.
- To make it vegan, substitute eggs with flax eggs or chia eggs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated.
