I started making baked oatmeal when I moved to northern BC to pursue my dietetic internship. I needed to have a fast breakfast when I was staying with a variety of families as I travelled the North, and one that was fairly discrete so I wasn’t making too much of a hassle in a home that wasn’t mine.
I made variations of baked oatmeal throughout internship, and then into my first job as a dietitian. I took an oatmeal vacation during maternity leave (when time felt like a luxury!!), but I reinstated my weekly batch cook when I returned to work last summer.
Over time, I’ve tailored the recipe, and I’m happy to share it with you so you can personalize it and enjoy it as much as I have!
Use my standard baked oatmeal recipe, and add a variety of tasty additions to change it up and keep it interesting. Add coconut flakes and layer a few sliced bananas on the bottom of the dish, toss in sliced almonds and grated apple or add in chopped pear and walnuts.
I usually make muffins, and freeze them to take out for quick weekday breakfasts for myself and our toddler!
Standard Baked Oatmeal
1 cup quick oats
3 cups large flake rolled oats
1 tbsp baking powder
1/2 cup chopped nuts or seeds
1/4 cup melted butter or oil
2.5 cups milk
1 tsp vanilla extract ⠀⠀⠀⠀
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix together oats, baking powder, nuts and salt.
- Make a well in the middle and add in all wet ingredients. Stir until combined.
- Pour into a greased casserole dish or muffin tin. If you are using a casserole dish, bake for 1 hour. If you are making muffins, bake for 20-25 minutes depending on how big your muffins are. As long as they are golden brown, they will be delicious! ⠀⠀⠀⠀⠀⠀⠀
Share the recipe with a friend that needs a quick breakfast idea!
Your Dietitian, Erin