Baked Oatmeal

This is a quick little breakfast dish that can be made the night before or served immediately.  It freezes well too, so sometimes I bake the batter in cupcake papers and it’s ready to go anywhere!

Today I’m using ‘gluten free’ oatmeal because I want to take some to a friend that can’t have gluten.   Usually I use the quick cooking oats, NOT instant.   I couldn’t find gluten free, quick cooking oats so I’m using the Old Fashioned Oats, the baked oatmeal will be more crumbly.   If the old fashioned oats were chopped  in the food processor  they would hold together more.   They will be baked in cupcake holders so they will travel better.

Also, I’m using half almonds and half cranberries that have been dried in orange juice from Trader Joe’s  to replace the raisins and/or nuts called for in the recipe.   The orange-cranberries taste more like candy then fruit.  You gotta try these they are delicious and I am getting so hungry!!!!

What you’ll need.

Mix together  coconut oil,  whey or milk, honey (or brown sugar) and eggs in mixing bowl. *

Add all the remaining ingredients and continue mixing until you like the consistency.

Pour into greased 8″ square baking pan or 12 cupcake holders.

Pour into greased 8″ square baking pan or 12 cupcake holders.

Bake at 350* for 30 minutes.  Cool on rack.

 

Serve hot, cold or freeze for later.

*To properly prepare the oatmeal: combine coconut oil, whey and honey; cover and let sit on counter 8 – 24 hours.  Continue with recipe.

 

Print Print Recipe

Baked Oatmeal

Ingredients:

  • 1/2 cup coconut oil
  • 1/2 cup honey or 3/4 cup brown sugar
  • 2 eggs
  • 3 cup uncooked oatmeal   Organic Oats
  • 2 tsp baking powder
  • 1 cup milk
  • 1 cup chopped nuts, raisins or cranberries
  • 1 tsp cinnamon

Directions:

  • Combine coconut oil,  nuts, raisins, honey (or brown sugar) and whey in mixing bowl, mix well.
  • Cover and let sit on the counter over night 8-24 hours.
  • Add all the remaining ingredients and continue mixing until you like the consistency.
  • Pour into greased 8″ square baking pan or 12 cupcake holders.
  • Bake at 350* for 30 minutes. Cool on rack.
  • Serve hot, cold or freeze for later.
      

9 Responses to “Baked Oatmeal”

  1. Rita — July 13, 2012 @ 12:43 pm

    Hi hungry for baked oatmeal. Your blog is fabulous, so user friendly. Rita

    • Jeanie — July 13, 2012 @ 9:00 pm

      Thanks, glad you like it! Maybe your friend should send some your way! 🙂

  2. Barbara Napier — November 11, 2010 @ 6:39 pm

    Loved the baked oatmeal recipe and the whole blog. We surely gave you plenty of material for laughs today over lunch. I’ll read everything when I have more time.

    • admin — November 11, 2010 @ 7:24 pm

      Glad you liked the baked oatmeal! I’ll try to get the afternoon adventures on here soon 🙂

  3. Rita — November 8, 2010 @ 11:15 am

    Good Morning…I just ate a delicious muffin that I actually baked from your recipe. I left off the fruits you recommended and used one ripe banana. I used pecans which made a nice banana-nut bread flavor to the oatmeal muffins.

    • admin — November 8, 2010 @ 11:45 am

      I’m so glad you experimented! That is what it is all about. Thanks for letting me know 🙂

  4. Sue — November 1, 2010 @ 2:04 pm

    These muffins are wonderfully delicious!!! I am the friend she is talking about above and I can’t wait to try making them myself. They are so good with a cup of coffee on a cool fall morning or any morning for that matter. They are so moist and delicious and I can taste the subtle orange flavor coming from the cranberries. How you can make a refined sugar/flour/gluten free muffin taste this great is beyond me!!! Thank you so much for introducing me to gluten free oat muffins and for sharing them with me. (and they are good for you too!)

    • admin — November 1, 2010 @ 2:38 pm

      You are welcome! You’re right they are great with coffee and friends ~ of course everything is better with friends

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