Baked Oatmeal

Oat square topped with yogurt and chopped strawberries on a blue-rimmed plate.

An easy everyday baked oatmeal with no eggs and no banana. Applesauce and a little ground flaxseed hold it together and maple syrup sweetens it. Slice it warm or cold.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 35

Rest Time 15

Total Time 1

Servings servings

Calories 213kcal

Ingredients

2 cups old-fashioned rolled oats 170 g
1 tbsp ground flaxseed
1 tsp baking powder
1½ tsp ground cinnamon
¼ tsp table salt
1¼ 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 8x8 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.

Nutrition