Easy, healthy, tropical baked oatmeal makes a great cold weather no-sugar breakfast. This can be made with fresh oats or leftover oatmeal. 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.
Other No Waste Recipes
Leftover Oatmeal Pumpkin Chocolate Chip Cookies
Dried Apple Chips and Apple Vinegar
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!
Tropical Baked Oatmeal
Ingredients
- 8 cups Uncooked Rolled Oats (or Leftover Oatmeal)*
- 1 tsp. Apple Cider Vinegar
- 6 Eggs** Beaten
- 1 cup Yogurt, Sour Cream, Milk Kefir, Cream, or Milk
- 1/2 cup Maple Syrup or Honey
- 1 tsp Vanilla
- 1 tsp each Cinnamon and Nutmeg
- 1/2 teaspoon Sea Salt
- 1/4 cup each Raisins and Cherries
- 1/2 cup Dried Pineapple, Dates, & Unsweetened Coconut Finely chopped
- 6 tbsp Butter or Coconut Oil Cut into 1 Tbsp. portions
- Additional Milk As needed
Instructions
- (*If you're using leftover oatmeal, omit these first two steps.)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 375°F/190°C.
- Beat the 6 eggs with the 1 cup of milk, ½ cup of syrup, 1tsp. of vanilla, 1 tsp. each of spice, and ½ tsp salt. Add to oat bowl.
- Mix in the remaining ingredients except the sliced butter.
- Pour mixture into a 9 x 13 buttered casserole dish. Scatter sliced butter 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 on top once its baked.
- Bake for 45 minutes or until the sides are golden and the center is slightly smooshy. Let it cool for five minutes before serving warm with maple pecan butter (see post).
Notes
Maple Pecan Butter to for a Topping
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.
Oat Resources
Oat & Oatmeal Recipes
Easy, Healthy Applesauce Granola
Maple Cream Cheese Oatmeal Cream Pie Cookies
Summer Berry and Oat Cobbler
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That sounds good! I don’t have all the ingredients, but I think I’m going to make a baked oatmeal for breakfast this morning. I’ve been wanting to start soaking the oats, so I’ll have to try that method too. Thanks for the recipe!
Eh, you can throw in whatever you have, including the kitchen sink. We’ve done fresh fruit (it’s a little soggier but so yummy), dates, nuts – whatever! Pre-soaking has enabled my daughter to eat oats which thing she never could do before without getting sick. Let me know how yours turns out.
This sounds absolutely delicious!
I seem to remember it was – we wolfed it down so fast, I’m not sure our taste buds registered much. 😉
What Applesauce ?! No Applesauce listed in the Recipe, but Instructions say to add the “Applesauce,” if so, How Much,…….just asking,…
Thank you so much for catching that, MaryAnn! I had started to put in instructions for reducing the egg or making the recipe egg-free and then I must have gotten distracted by a pig or a child or a timer going off. You know how it goes, I’m sure.
Thanks again for alerting me! I’ve fixed it and adjusted all the language – I hope it’s much more clear.