??This is a make-ahead healthy breakfast recipe that is PERFECT for the holidays … or anytime!?It’s actually much simpler to assemble than it looks. Just bake it, divide it into portions when it’s cool (trust me on this, because you’ll be tempted to eat more!) and keep it in the fridge.?It also makes a great not-too-sweet snack. One of the things I especially like about this recipe is that you can use frozen berries, which can help cut back on the cost!Enjoy this baked oatmeal as-is, or top with Greek yogurt.
Keyword Macro Friendly
9-inch (23-centimeter) square baking dish
medium mixing bowl
smaller mixing bowl
spoon or fork
2cupsrolled oats(180 g)
2tspcinnamon or pumpkin pie spice
½tspsaltor ground Himalayan salt
1scoop vanilla protein powderoptional
1¾cupunsweetened non-dairy milk(375 ml)
⅓cupmaple syrup(85 ml)
3tbspcoconut oil melted, or grass-fed butter
2tsppure vanilla extract
2ripe bananaspeeled and sliced
1cupberries(150 g) fresh or frozen
Preheat the oven to 375ºF (190ºC). Grease a 9-inch (23-centimeter) square baking dish with either butter or coconut oil.
In a medium mixing bowl, combine oats, cinnamon or pumpkin pie spice, baking powder, salt and optional protein powder. Whisk to combine.
In a smaller mixing bowl, combine milk, maple syrup, eggs, butter or coconut oil, and vanilla. Whisk until blended. (Note: if you're using coconut oil, sometimes it solidifies when it comes into contact with colder ingredients. If that happens, stick the bowl in the microwave and heat it up in 30-second increments until the coconut oil melts.)
Place the berries and banana on the bottom of the baking dish, gently mixing them. Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Make sure it soaks down through the oats and evenly. Gently press down the oats on top, using a spoon or fork.
Bake for about 45 minutes, until the top is golden brown. Remove from the oven and let cool for a few minutes before cutting into 8 portions! DELICIOUS!