My “Secret” Tried and True Baked Oatmeal Recipe
This little recipe is LOVED by my family and all who’ve tried it. I’ve tested, tweaked and perfected it over the years to make it taste better & better and to be super healthy! It’s wonderful to make once a week to have in the fridge for a quick breakfast or snack. Also works great to cut into large squares, freeze and then grab-and-go as needed! To YOU with LOVE! ~ yoga bird
Yoga Bird’s Baked Oatmeal
Prep: Lightly grease 9 X 13 pan with coconut oil. Preheat oven to 350
Whisk together:
2 eggs (from my free-range chickens)
1/3 cup light brown sugar
1/3 cup coconut oil (warm slightly in micro to get to a liquid form if needed)
1 cup almond milk
1 teaspoon real vanilla
In separate bowl combine:
3 cups rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pink sea salt
1 – 2 cups roughly-chopped walnuts (I use two cups)
Add dry ingredients to wet ingredients. Stir well.
Then add 2 cups fresh, sliced strawberries or blueberries, apples, pears, rhubarb or some kind of awesome combination of fruit that you love.
Spread into prepared dish and bake about 20 – 25 mins. Don’t over bake, as it will become too dry. 😀 *Then I broil the top for about a minute to make it nice and brown and crunchy!
Serve with a little extra Almond Milk on top.
ENJOY!!!
Found in: Featured Blog, Life Style, Nutrition, Recipes
June 4, 2014
2 Comments
I make this regularly, but sometimes the eggs end up on the bottom, like a layer of scrambled eggs under the rest of the stuff! Does this ever happen to you?
LBE! No, this has never happened to me. When I make this baked oatmeal, I whisk (incorporate) the eggs very well with all the “liquid ingredients as listed above.” The eggs can not separate if you do this. 🙂 Love be with you!