Ingredients:
Base:
-3 cups quick oats (can also use rolled oats, but I prefer the consistency of the quick oats)
-2 cups unsweetened coconut milk (or any nut or dairy milk)
-1/3 cup maple syrup (or honey)
-1/3 cup ghee (or butter or coconut oil)
-2 eggs
-1 tsp vanilla extract
-2 tsp cinnamon
-1/2 tsp allspice (optional but brings a delicious flavor!)
-1 tsp baking powder
-1/2 tsp sea salt
Topping: (the topping is so good & adds the best cinnamon roll flavor but if you skip it, do 1 tbsp cinnamon in the bake rather than 2 tsp & you could increase the maple syrup just a bit or just drizzle it on top once it’s baked if you like it sweeter!)
-1 tbsp brown sugar (or coconut sugar)
-1 tsp cinnamon
Directions:
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 8×8). Mix together topping ingredients in a small bowl. Sprinkle the top with the cinnamon sugar mixture. 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! Enjoy 🙂
The best baked oatmeal I have ever made! Loved that the sweetness was subtle and the texture was full and chewy! Added a scoop of plain collagen for extra protein too. Thank you!!
Oh my goodness, I am so so happy to hear that!! Love adding collagen!
Hi Lex! I love your baked oatmeal recipes! Quick question – why do you use 3 cups oats in some recipes, and 2 cups oats in others? Thanks!
Hi! So glad to hear that! So I used to always use 3 cups to make bigger batches but then I started making smaller ones so I did 2 cups instead 🙂 That’s why haha but the measurements are different as well!