Say hello to your newest breakfast best friend. It’s like dessert, but it’s also breakfast and it’s SO VERY GOOD. I asked you all what flavor baked oatmeal to make next, and you all voted this one and I’m so glad you did! It came out delectable. I was actually going for more of a crumbly topping, but I actually love the way this turned out! So I’m sticking with it, and I hope you love it too! Make sure to tag me if you try it out so I can see 🙂
-3 cups quick oats (can also use rolled oats, but I prefer the consistency of the quick oats)
-2 cups unsweetened almond milk (can also sub with another milk)
-1/3 cup maple syrup (can also sub with honey)
-1/3 cup ghee, melted (can also use coconut oil)
-1 tsp vanilla extract
-1 tsp cinnamon
-1 tsp baking powder
-1/2 tsp sea salt
-1/3 cup almond flour (can also use flour, gluten-free flour, or oat flour)
-2/3 cup coconut sugar (can also use brown sugar)
-2 tsp cinnamon
-1/4 cup coconut oil, melted (can also use ghee)
Preheat oven to 350 degrees. Starting with ingredients only from the base, melt coconut oil or ghee and let cool. Add all wet ingredients into a large bowl. Add in the dry. Pour into a greased pan (I used 11×17). Mix together topping ingredients in a small bowl. Top the base with the topping. Bake 30-35 minutes. Let cool & enjoy!
Store in fridge overnight and warm up in the morning or enjoy it cold. Either way! It should stay good in the fridge for about a week & freezes beautifully! I just freeze it in a plastic bag and thaw it in the fridge overnight, and warm it up in the morning. You can warm it in the microwave or oven!