RECIPE: Build-Your-Own Baked Oatmeal

There’s something about eating out of a bowl that I find both comforting and satisfying. It’s really a perfect vessel – it has a wall to hold pile in a wide variety of foods. Ice cream, stir-fry, salad, pasta, soup, and oatmeal! And what do all of those things have in common?? They’re all foods that are even better with TOPPINGS! When given the option to use a bowl, I take it. And when given a variety of choices for toppings, you better believe I will take full advantage. I love the idea of a “build-your-own” meal (especially tacos) and when we have people over for dinner, we always choose something that can cater to anyone. But we’re talking about breakfast in this post here…or possibly dessert???

This is a recipe we love because the possibilities are truly endless…both with add-ins and toppings. You can customize it to your liking and please even the pickiest of eaters! I’m sharing a super basic base and all of the ways to change it up.

Other reasons why I love this recipe:

  1. No standing over a stove stirring. Just pop it in the oven and walk away. I love to sip on tea or coffee while I wait or do yoga!
  2. It’s packed with protein and keeps you full.
  3. It’s one that Willow loves to not only help make, but also eat on repeat.
  4. It borders on dessert, but is loaded with lots of good-for-you ingredients.

On mornings when the three of us decide to have baked oatmeal, we literally set up an oatmeal “bar” where we build our own base and sprinkle on lots of toppings!

Build-Your-Own Baked Oatmeal // Be Sol-Ful Living

***********************************************************************************************

BUILD-YOUR-OWN BAKED OATMEAL

Serves 1

What you Need:

  • 1/3-1/2 cup milk of your choice*
  • 2 Tablespoons nut and/or seed butter**
  • 1/2 cup gluten-free rolled oats
  • 1/4 teaspoon baking powder
  • 1-2 teaspoons ground flax***
  • small pinch of salt

*I LOVE to use this boxed variety of coconut milk as it is consistent texture-wise and is ultra creamy. It’s also free from any sweeteners, fillers, or gums. Depending on your milk choice and add-ins, you may need to add a little extra milk. We also love to use homemade almond milk!

**My favorite combo is to use 1 tablespoon roasted almond butter + 1 tablespoon thick/raw TAHINI!! The flavor is amazing and produces such a great texture. Willow prefers 2 tablespoons of straight up peanut butter. I’ve literally tried it with every nut/seed butter (sunflower, cashew, hazelnut, etc.) and all are delicious.

***This is absolutely optional, but I sneak in flax anytime I’m able to to add a little extra protein, fiber, and other nutrients. Depending on your milk choice and add-ins, you may not need to add a lot of flax…you don’t want it to be too thick. And if you add too much flax, just add more milk! This recipe is fool-proof.

Optional Add-Ins (pre-baking): choose as many as you’d like! Our favorites are cinnamon and chocolate chips! But that cacao-espresso powder combo WITH chocolate chips is really good!

  • 1/4-1/2 teaspoon of cinnamon
  • 1/8-1/4 teaspoon ground cardamom
  • 1-2 teaspoons cacao (or cocoa) powder
  • 1/8-1/4 teaspoon espresso powder
  • 1-2 Tablespoons chopped nuts (walnuts or pecans work really well)
  • 1-2 Tablespoons dairy-free chocolate chips

How To:

  1. Preheat your oven to 350°F and lightly grease a small oven-safe dish.
  2. Using a fork, mix the milk and nut/seed butter until well combined (no clumps). I like to use my 2-cup liquid measuring cup to keep this a one bowl prep!
  3. Next, stir in the oats, baking powder, flax, salt, any add-ins of your choice. You don’t want the mixture to be soupy, but you also don’t want it overly thick like cookie dough….you’re looking to have a little liquid to ensure a tender, not dry oatmeal.
  4. Transfer to your greased dish and bake for 25-30 minutes. I love using our little convection/toaster oven for this and 27 minutes does the trick. You’re looking for a lightly golden top (reminiscent of a baked cookie) and no liquid remaining.
  5. Remove from oven and either transfer to a different bowl if needed/desired, top with any additional ingredients, and ENJOY!

Optional Toppings: our favorite toppings are hemp seeds and fresh strawberries! I LOVE a nice drizzle of blackstrap molasses on mine! But here are some of my other favorite toppings:

  • sliced banana, fresh peaches, raspberries, or blueberries
  • jam/jelly
  • blackstrap molasses
  • maple syrup
  • Mocha Tahini Sauce
  • Toffee Sauce
  • splash of milk
  • extra drizzle nut/seed butter
  • cacao nibs

******************************************************************************************************

Build-Your-Own Baked Oatmeal // Be Sol-Ful Living

Please let me know if you give this recipe a try! I hope you enjoy it as much as we do!

2 thoughts

  1. Mandyyyy! I love that you are eating oatmeal again and shared this easy/delicious recipe!you always know how to give something that extra special twist to turn it into extraordinary! As soon as I have a stove again 🙃 I will be making this daily!

    Like

    1. Diana!!!!! 😆🙃 I LOVE that I’m able to eat oats again!! Such a comforting, hearty breakfast option! Thank you so much for the kind words, my friend! I hope life is good ❤️❤️ I texted you the other day….hope you got it!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s