Maple Cinnamon Baked Oatmeal with Berries
5.0
(1 reviews)
15min
15min
3
385
Chef's Note
This baked oatmeal keeps well in the refrigerator for up to 5 days. For a time-saving tip, prepare the dry and wet ingredients separately the night before, then combine and bake in the morning. You can also portion and freeze individual servings for quick breakfasts throughout the week.
Tags
Ingredients
1.5 cups rolled oats
1.5 cups almond milk
1/3 cup maple syrup
1 large egg
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1.5 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1.5 cups mixed berries (fresh or frozen)
1/3 cup chopped walnuts
2 tablespoons ground flaxseed
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
- 2
In a large bowl, combine 1.5 cups rolled oats, 1 teaspoon baking powder, 1.5 teaspoons ground cinnamon, 2 tablespoons ground flaxseed, and 1/4 teaspoon salt.
- 3
In a separate bowl, whisk together 1.5 cups almond milk, 1/3 cup maple syrup, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until everything is evenly moistened.
- 5
Gently fold in 1 cup of the mixed berries, reserving the remaining 1/2 cup for topping.
- 6
Transfer the mixture to the prepared baking dish and spread it out evenly.
- 7
Scatter the remaining 1/2 cup berries and 1/3 cup chopped walnuts on top.
- 8
Bake for 35-40 minutes, or until the top is golden and the oatmeal is set.
- 9
Let cool for 5 minutes before serving. Drizzle with additional maple syrup if desired.
Nutrition Information (per serving)
385
9g
54g
16g
Reviews (1)
Edward H.
9/12/20255/5
This bake was delicious. I made it the night before and it was moist and tasty. could potentially go will with a dollop of yogurt on top