Easy, healthy baked oatmeal makes a great no-sugar breakfast. Take a breakfast classic and turn it into a delicious treat with this recipe for tropical baked oatmeal.
One of the things I love about this recipe is that you can used pre-soaked oats OR you can use leftover oatmeal. Mondays morning are crazy around my house so I usually set up a slow cooker late Sunday night with oatmeal and let it cook overnight.
I always make more than we need so that I can make baked oatmeal with the leftovers later in the week. Pre-soaked and leftover oatmeal have about the same consistency so I use them interchangeably in this recipe.
If you’d like a free sample from our book, The Do It Yourself Homestead, from the Homestead Kitchen chapter feel free to email me at Tessa@homesteadlady.com.
Tropical Baked Oatmeal Recipe
The inspiration for this version of baked oatmeal come from Jennifer McGruther’s fabulous book, The Nourished Kitchen. I just gave it the tropical twist and tweaked it a bit.
This book is particularly suited to those with larger food budgets and who really enjoy food preparation. Filling bellies with nourishing food is a skill this book can help you master! You can find her book on Amazon here:
Use rolled oats, fresh or dried fruits and a few special ingredients to make your morning oats a baked delight.
- 8 cups uncooked rolled oats
- 1/2 cup yogurt, whey or kefir any cultured dairy will work
- 1 tsp each cinnamon and nutmeg
- 1/2 teaspoon sea salt
- 1/4 cup each raisins and cherries
- 1/2 cup dried pineapple, dates and unsweetened coconut finely chopped
- 1 cup whole milk
- 1/2 cup dark maple syrup or honey
- 6 tbsp butter or coconut oil cut into 1 tbsp portions
- 6 fresh eggs beaten
- 1 tsp vanilla
Put oats in a large bowl and cover with one or two inches of water. Add yogurt and mix in. Cover and soak overnight at room temperature.
Drain oats and rinse. Make sure as much of the water is drained off as possible - bounce the oats gently in the colander to make sure. Return to bowl.
Preheat your oven to 375F/190C.
Beat eggs with the milk, syrup, vanilla and applesauce. Add to oat bowl. Mix in the remaining ingredients.
Pour mixture into a 9 x 13 buttered casserole dish. Scatter sliced butter or coconut oil around the top - this is something McGruther recommends in Nourished Kitchen for her recipe and it just makes the finished product magical. Of course, you'll add more butter once it baked.
Bake for 45 minutes, or until the side are golden and the center is slightly smooshy. Let it cool for five minutes before serving warm with maple pecan butter.
Maple Pecan Butter
You can top baked oatmeal with just about anything but our typical favorite is grade B maple syrup. However, when I have an extra five minutes, I make maple pecan butter. Here’s how:
- Grind or finely chop 1/4 pre-soaked pecans
- Bring 1/2 cup butter to room temperature and mix it with the nuts.
- Add maple syrup to taste.
If you need information on how to soak oats or other things to do with oats, please continue reading.