Just when you thought your morning oatmeal couldn’t get any easier, this recipe comes along. This Baked Vanilla Oatmeal with Nutmeg uses a totally hands-free approach to cooking. Rather than stirring the oats as they cook over the stove, all you’ll need to do is pour the mixture into a baking dish and pop it into the oven. It’ll emerge perfectly cooked and ready to enjoy. And because it so easily makes a big batch, this method is well-suited for serving a crowd.
This version uses vanilla and nutmeg as the main flavorings in this dish. You could easily substitute the nutmeg for cinnamon, cardamom or another spice of your choice. The baked oatmeal recipe would also take well to chopped or dried fruit, such as apples, apricots or raisins.
If you have any leftovers, they can be reheated in the oven or over the stove top. Because the oats are already cooked, they wouldn’t need much time on the stove. Simply add a bit more almond milk to loosen up the mixture, and stir until smooth.
Baked Vanilla Oatmeal with Nutmeg
This easy oven Baked Oatmeal recipe features old-fashioned rolled oats, raw honey, and unsweetened applesauce for a touch of natural sweetness.
- Nonstick cooking spray
- 3 cups old-fashioned rolled oats
- 1½ tsp. baking powder
- 1 tsp. ground nutmeg
- ¼ tsp. sea salt (or Himalayan salt)
- 3 cups unsweetened almond milk
- 1 tsp. vanilla extract
- 2 large eggs
- ¼ cup unsweetened applesauce
- 2 Tbsp. raw honey
Preheat oven to 400° F.
Lightly coat a 2-quart baking dish with spray.
Combine oats, baking powder, nutmeg, and salt in a medium bowl; mix well. Set aside.
Combine almond milk, extract, eggs, applesauce, and honey in a large bowl; whisk to blend.
Add oat mixture to milk mixture; mix well.
Pour mixture into prepared baking dish.
Bake for 35 to 40 minutes, or until top has browned.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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