This is a recipe that I did not know until very recently. I always cook my oatmeal on the stovetop and my husband doesn’t like the texture of cooking it that way, so I don’t make it very often just for myself. However, when I found this recipe online, I was very curious because the texture is drier and crunchier than stovetop oats, but it’s not quite as crunchy as granola either.
I also found it to be an excellent breakfast option, which is quickly mixed and baked and while it is baking you can do other things at home (always remembering to set a timer). Once ready, take it out of the oven and enjoy.
What should be taken into account?
The truth is that this is such a simple recipe that the most important thing to keep in mind is the type of oats to use. It is common to use instant oatmeal for breakfast because it cooks quickly on the stove, but to bake it we need it to be the traditional or old fashion whole oats, so that they have more texture after cooking. In addition, the old fashion oats have more fiber than the instant ones.
It is possible today to buy gluten-free oatmeal. Oatmeal as such does not contain gluten, but many times this grain is processed in places where they process wheat and therefore it is contaminated, but if the label indicates that it does not have gluten, it is because it has been specially processed in places where it does not have contact with others grains. Now, even though oatmeal does not contain gluten, it contains a protein that could cause a reaction in people with celiac disease. In that case, precautions should be taken before making this recipe. For many people, oatmeal is a safe ingredient to eat, even on a gluten-free diet, but it depends on the individual’s body.
The rest of the ingredients that a baked oatmeal has can be adapted and varied to suit everyone. This version contains blueberries, banana, coconut, nuts, spices, milk and is sweetened with honey. Many recipes suggest adding some oil or butter and eggs. This recipe does not need them. In the case of the egg, the oatmeal as such, due to its texture, tends to stay together and the banana in this case fulfills the function that the egg would fulfill, so adding this ingredient would be only for flavor. The same happens with the fat, for this particular recipe the texture was moist enough and delicious without adding fat to the mixture, and yet it has the same taste of butter at the end, because we use to grease the pan in which the oats are poured and baked.
As I say, this is an easy and basic recipe that can be adapted to personal taste. If you don’t like blueberries you can use other similar fruit, for example other berries (strawberries, cherries, blackberries, lingonberries) or you can use cherries, seedless of course. You can also use a combination of various fruits and even the amount will depend on how much fruit you want to have in your oatmeal.
I would not omit the banana in this particular recipe, because as I mentioned above, it is not only because of its flavor but also because it is a good substitute for the egg in terms of its role in the texture of the final product. If you don’t like banana at all, you can use applesauce as a fruit which also adds flavor and works like the egg. If you don’t want any of these options, you could either add an egg to the mix and omit this fruit, or look for other egg substitute options.
The coconut in this particular recipe is primarily for flavor and can be safely omitted. Walnuts can be replaced with another dry fruit of your choice (pecans, hazelnuts, almonds, etc.). I have used a dehydrated coconut in “chips”, but you can use it perfectly in fine small flakes and you can even use fresh coconut too. Keep in mind that fresh coconut will provide moisture, if you want you can adapt amounts if you use fresh fruit.
I have sweetened the oats with honey but you can also substitute another sweetener of your choice. I would only recommend to use natural and not artificial sweeteners. You could use, for example, maple syrup, stevia, rice syrup or agave syrup. The amount is also to taste, I suggest that the first time you make the recipe you use the indicated amount and then adapt it depending on whether you would like it more or less sweet. Be careful: stevia sweetens differently from the other sweeteners mentioned, the amount of this ingredient would be much less and depends on the experience you have with the product.
As for the spices, even when I repeat myself a lot, these are also ingredients that can be adapted to personal taste. I would recommend not omitting the cinnamon, at least the first time the recipe is made, as it goes very well with the rest of the preparation. Ginger and Allspice can be omitted or the quantities can be adapted. You could also add other spices that also give a good flavor like cardamom or cloves. If there are any spices that you are not familiar with, it is preferable to start with small amounts, a quarter teaspoon for example, as some of them provide intense flavors that you may not like.
Once the combination of flavors to be used in the recipe has been decided, the baking dish is chosen. For the quantities given, a 24cm (9,4 inches) square glass mold is perfect. You can use other sizes or materials, but remember that the changes you make influence the baking time. For the mold that I used, the baking time at 180°C (350°F) was 35 minutes. At that point the oats on top looked set, dry to the touch and the fruit was bubbly. Each oven is different, so the first time you prepare this baked oatmeal, it is good to check it from minute 30 and once you have practiced it, you will know the time you need in the conditions of your home.
Now the recipe
Easy and delicious baked oatmeal
- 200 g Old fashioned rolled oats (2 cups)
- 1 Tsp. Salt
- 1 ½ Tsp. Ground Cinnamon
- ½ Tsp. Ground Allspice (Optional)
- ½ Tsp. Ground Ginger
- 60 g Chopped walnuts (around ½ Cup)
- 20 g Coconut chips or flakes (around ⅓ Cup)
- 550 ml Whole Milk (2 Cups. + 3 Tbsp.)
- 63 g Honey (¼ Cup)
- 1 Tsp. Vanilla paste or extract
- 175 g Fresh Blueberries (just under a cup)
- 80 G Mashed ripe banana (1 medium banana)
- Preheat oven to 180°C or 350°F.
- Grease a square baking dish of 24 x 24 cm (9 x 9 inches).
- Add a little less than half of the blueberries in the baking dish.
- In a bowl mix the oatmeal, cinnamon, allspice, ginger, walnuts and coconut. Set aside.
- Add the rest of the blueberries, leaving a few for last.
- In another bowl mix milk, mashed banana, vanilla and honey.
- Wisk the mixture of oats and spices with the liquid ingredients. Mix.
- Once everything is hydrated, pour over the buttered mold with blueberries on the bottom.
- Distribute the mixture well and add the remaining blueberries on top and a little more dehydrated coconut (optional).
- Bake in preheated oven for 30 to 35 minutes.
- Remove from oven and let rest for at least 20 minutes before serving.
And there you have a delicious breakfast to share. It can be served with a spoonful of natural yogurt and some honey or maple syrup. It can be stored in the refrigerator covered with plastic wrap and reheated easily in the microwave.
I hope you liked the recipe.
If you prepare this delicious baked oatmeal as a breakfast option, I would love to know about it and see your photos. You can send them to me via Instagram or Facebook to @lovefortheoven or @poramoralhorno.
Legal notice: This page may contain affiliate links. I may receive a commission for purchases made through these links. There are no additional costs for you. Where, when and how you buy a product, of course, is up to you alone.
Thank you very much for reading this far and see you in the next recipe.