The weather was slightly cooler this past weekend which led me to want to bake ALL the things! I get the kids involved with most of my kitchen cooking and they LOVED helping me make this yummy baked oatmeal. Sometimes we want something hot out of the oven for our breakfast and this is the easiest thing to throw together. You could even make it in your blender for extra ease. I baked a really big one and halved it. One side for us, one for our sweet neighbors down the street. I love cooking, it really is my love language. I am sure that ya’ll have already figured this out but just incase you didn’t, I just spoke it out loud! ha. We plan trips based on what foods were going to eat as well, if that brings even more light on that situation! We normally eat oats several times during the week but since I made this baked oatmeal, I was able to cut it and store it so we can just heat it up when we want oatmeal this week. #WINNING oh and the kids LOVED IT! They ate theirs SO quickly and asked for seconds. That’s when you know it’s good! Here’s the recipe, sub out whatever you like with alternatives and please let me know how you like it!
3 cups of rolled oats
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs lightly beaten
2 1/2 cups of unsweetened vanilla almond milk
1/2 cup maple syrup
2 teaspoons of vanilla extract
3 tablespoons of butter, Fourth and Heart Vanilla Bean ghee or coconut oil
3 cups of fresh berries
1. preheat oven to 350 degrees and grease a 2 1/2 or 3 quart baking dish.
2. combine oats, baking powder and salt. Place half the oat mixture in the baking dish, top with half the berries, then top with the remaining oat mixture.
3. whisk the eggs, almond milk, maple syrup, vanilla and melted butter/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.
4. Bake uncovered for 25-40 minutes until oats are tender and oatmeal is baked through.