If you’ve been looking for a baked oatmeal with no eggs and no banana, this is the one I kept testing until I got it right. Applesauce and a spoonful of ground flaxseed hold it together, and maple syrup and cinnamon give it that warm, lightly sweet breakfast flavor. Just a heads up: if you love a sweet, banana-y bake, this one isn’t for you.
Instructions
Step One: In a large bowl, stir together the rolled oats, ground flaxseed, baking powder, cinnamon and salt until evenly combined.
Step Two: In a separate bowl , whisk together the milk, applesauce, maple syrup, oil and vanilla extract until smooth.
Step Three: Pour the wet ingredients into the dry ingredients and stir until evenly combined and no dry patches remain.
Step Four: Transfer the mixture to the greased baking dish and spread it out evenly.
Step Five: Bake for 30 to 40 minutes, until the edges are golden and pulling away from the sides and the centre barely wobbles.
Step Six: Let the baked oatmeal rest in the dish for 15 minutes before slicing into squares.
Storage
Keep them covered in the fridge for up to 4 days. To freeze, cut it into slices, freeze them for up to 1 month and thaw overnight in the fridge.
Watch How To Make This Recipe
Baked Oatmeal
Ingredients
- 2 cups old-fashioned rolled oats 170 g
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ÂĽ tsp table salt
- 1ÂĽ cups milk 300 ml. I use soy milk but any milk works.
- ½ cup unsweetened applesauce about 120 g
- 3 tbsp maple syrup 45 ml
- 2 tbsp neutral oil 30 ml
- 2 tsp vanilla extract 10 ml
Instructions
- Preheat the oven to 350°F (180°C), or 325°F (160°C) fan. Grease an 8×8 inch (20 cm) baking dish.
- In a large bowl, stir the oats, flaxseed, baking powder, cinnamon and salt until evenly mixed.
- In a small bowl or measuring jug, whisk the milk, applesauce, maple syrup, oil and vanilla until smooth.
- Pour the wet mix into the dry mix and stir with a spatula until no dry patches remain.
- Pour into the dish and spread evenly.
- Bake for 30 to 40 minutes, until the edges are golden and pulling away from the sides and the middle barely wobbles.
- Rest for 15 minutes before slicing.
Video
Notes
- Mix in the bowl, not the dish: dry ingredients are mixed in a bowl first so the flaxseed doesn’t clump, and the batter is poured into the dish so there are no dry corners.
- Grease, don’t line: baking paper let the batter leak at the folded corners in testing.
- Oil: any neutral oil, like canola or vegetable. Melted coconut oil also works (it’s what I tested with first).
- Applesauce: use unsweetened. In Australia it’s often sold as apple puree.
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