Mama knows best! Kristine’s must-have baked oatmeal has us all zipping off to the market to gather these cozy ingredients!
Juicy pears, warm and spicy ginger, tart cranberries, toasty walnuts. Feel free to switch out pears for your preferred fruit, or what is in season: apples, berries, or stone fruit. The riper, the better!
You’ve probably seen variations of baked oatmeal trending on Pinterest—we’ve sifted through them and think this one from Feasting At Home is a winner!
“This baked oatmeal recipe is from a food blog I follow that has healthy, seasonal, plant-powered, whole food recipes. I thought of my daughter-in-law when it came to my inbox so I had to try it!”
“I always test my recipes and often make edits. Most of the time I can tell by the flavor profile of a recipe if it will taste good, so I’m really testing for texture and overall quality of the finished product.I usually make as directed before making any mods or edits, but in this case I did cut the coconut sugar in half on the first go!”
Ingredients
2 cups rolled oats, (or gluten-free) regular cut oats work best (See Notes below!)
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs or flax eggs (Kristine prefers to make with flax eggs: mix 2 Tbsp flax + 5 Tbsp water. This only adds about 5 mins to prep time. See Notes for more!)
2 cups milk (Regular milk, almond milk, soy, coconut, oat milk all work fine.)
1/2 cup coconut sugar (Kristine uses 1/4 cup, but for a sweeter taste go for the full amount!)
1 teaspoon vanilla extract
2 teaspoons fresh ginger, grated or super finely minced
1/2 cup dried cranberries (See Notes for other fun substitutes.)
2 pears, cut into bite-sized pieces (Unpeeled or peeled–your preference!)
1 tablespoon melted coconut oil or melted butter
1/2 cup walnuts, coarsely chopped (Or use hazelnuts or nuts of choice-this is optional, too.)
1 teaspoon maple syrup (Also optional if you want a sweeter treat.)
P.S. We’re also loving this Vegetable chopper that you can use for easy chopping with this recipe!
Instructions
- Preheat oven to 350F degrees. Oil an 8 x 8 pan, a 9″ round pan, or a 6 x 11 baking dish.
- In a bowl mix oats, baking powder, cinnamon, nutmeg, and salt.
- In a separate large mixing bowl, whisk the eggs. Add milk, coconut sugar (or other sweetener), vanilla, and ginger and stir until combined. Add in the dry ingredients to the wet ingredients along with the cranberries, pears, and coconut oil. Mix together until combined.
- Pour the oat mixture into the prepared oiled baking dish. Mix walnuts with maple syrup and spread on top of the oat mixture. (Keeping the nuts on top will give them a good toasty flavor. But feel free to mix them in if you prefer.)
- Bake for 40-45 minutes until slightly puffed. (Kristine suggests 35 mins, but bake times will vary depending on your oven! Keep an eye on your oats for your desired crunch.)
Let cool for about 10 minutes and enjoy! Serve with Greek yogurt, vegan yogurt, or a drizzle of cream.
Notes
Oats: Steal-cut oats do not work in this recipe. Quick oats do not give optimum results; they tend to make the texture mushy.
Sweetener: Coconut sugar keeps this on the lightly sweetened side. Add more sugar if you prefer it sweeter. You can also use regular brown sugar, maple syrup, or honey for a sweeter taste.
Flax eggs: to make 2 flax eggs, mix 2 tablespoons ground flax with 5 tablespoons water
Optional additions: tahini, peanut butter, almond butter, protein powder, chocolate chips. Feel free to swap out pears for chopped apples, berries, or other fruit. Mashed bananas and unsweetened applesauce can be added, adjust liquids accordingly.
Store leftovers in the fridge in an airtight container for 4 days. Add a little milk or cream when reheating leftovers to keep it moist.
Food For Thought
Oats are rich in plant fiber, promoting a healthy digestive system. And they’re high in plant-based protein, along with offering many vitamins, minerals, and antioxidants.
“I am always on the lookout for healthy baking recipes that actually taste good. I love the challenge of finding them and tweaking them to taste great, especially for people with food sensitivities. In this case it was a great find because my family loves it.” –Kristine
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