Baked Oatmeal: The Easiest Make-Ahead Method

By peridot728

Ingredients

• Serves 4 to 6
• 2 tablespoons unsalted butter, or melted and cooled coconut oil, plus more for the baking dish
• 1 large egg, or 1 tablespoon flaxseed meal whisked with 3 tablespoons water
• 3 cups dairy or non-dairy milk
• 1/4 cup sweetener, such as maple syrup, brown sugar, or coconut sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups old-fashioned rolled oats
• Optional mix-ins and toppings: chopped nuts, fresh, frozen or dried fruit, chocolate chips, toasted coconut
• Equipment
• Measuring cups and spoons
• Mixing bowls
• Whisk
• Spatula or wooden spoon
• 8 x8-inch baking dish
• Plastic wrap

Preparation

Step 1

Grease an 8x8-inch baking dish. Lightly coat an 8x8-inch baking dish with melted butter or coconut oil; set aside.

Assemble the oatmeal. Whisk the butter or coconut oil, egg or flax-water mixture, milk, sweetener, vanilla, cinnamon, baking powder, and salt together in a large bowl. Stir in oats and any fruit or nut mix-ins.

Pour the oatmeal mixture into the prepared baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight.

Heat the oven to 350. Arrange a rack in the middle of the oven and heat to 350°F. Remove the oatmeal from the refrigerator while the oven heats. Uncover and stir to redistribute the oats and milk.

Bake, uncovered, until puffed and the center is just set, about 45 minutes. Nuts can be sprinkled on top during the last 5 minutes of baking. Serve warm with desired toppings.

Recipe Notes:
Storage: Refrigerate leftovers for up to 4 days. Reheat single servings in the the microwave with a little bit of milk.