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.


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June 4, 2014


  • lbe says:

    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?

  • yogabird says:

    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!

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