No extra mixing bowls or fussy prep! This nutrient loaded cinnamon brown sugar baked oatmeal uses real food, *and* has a fast and easy prep!
Winter schedules and real food staples
Earlier last week, I started getting a few of my staple “busy season” recipes made up during a little prep hour. I was trying to get ahead for a busier than usual weekend as we were traveling for a gymnastics meet. I realized I have never posted this incredibly easy to prep baked oatmeal that I fall back on again and again…so today is the day!
How I use this baked oatmeal staple during busy weeks
Baked oatmeal is so versatile. It is easy to store, easy to pack, and easy to eat! You can eat it cold or hot, cut into whatever size squares or bars that you want, and made into whatever flavor your crew likes! It doesn’t get much more versatile than that.
An even faster, easier prep hack!
This particular baked oatmeal recipe has become my favorite during busier times. Maybe it is one of those prep days that I have multiple projects going at the same time. Or maybe it is one of those days I don’t have more than 10 minutes to have hands on time. The hack? Skipping the mixing bowl, and prepping the baked oatmeal right in the baking pan!
No mixing bowls?!
One less thing to clean and fuss over, right? I know you get that! Simply mixing the baked oatmeal mixture right in the baking dish saves time, and saving time is one really great way to make real food sustainable. If you have less than 10 minutes of hands on time, you can prep this baked oatmeal into the pan!
The Method :: Preparing the baked oatmeal into the pan
Start your prep by buttering your baking dish, and whisking the wet ingredients right int the pan. I literally just use a fork – super fast and easy. Then, add the dry ingredients and use the same fork to mix it all together. This baked oatmeal truly preps in just 10 minutes. But if you would like to bake the pan off in the morning to enjoy right out of the oven, you can prep it into the pan the night before. That way, all you have to do when you wake up is pop it into the oven!
The Method :: Baking the cinnamon brown sugar baked oatmeal
Once your baked oatmeal is mixed up, all there is left to do is bake it. This takes a good 50-60 minutes, so you can be hands free while you continue other kitchen prep, tend to work or the kids, get housekeeping done, or…*gasp* read a book!
How can you make cinnamon brown sugar flavor without the brown sugar?!
Brown sugar is literally just molasses and sugar combined! I like to skip cane sugar where I can, so over the years, I’ve found the perfect combination to re-create the sweet warmth that brown sugar brings to baking. The warmth from using molasses and coconut sugar, and the sweetness from the maple syrup or honey make this irresistible combination that the kids will really love!
Storage and travel tips
Earlier, I mentioned that I was preparing this baked oatmeal for a busy travel weekend we had, so I wanted to share how I store and pack it for travel! We have used this recipe for family vacations, travel sports, busy mornings – you name it! Once the baked oatmeal is cooled, slice it off into whatever size squares or bars that you like. Then wrap them individually in plastic wrap or beeswax. Store them on the counter for up to 3 days, or in the refrigerator for a week. If you plan to use the squares or leftovers past a week, place them into a freezer bag into the freezer for up to 6 months.
Nutrient Loaded Real Food Brown Sugar Baked Oatmeal
Ingredients
- Butter, ghee, or coconut oil for greasing the pan
- 8 eggs
- 3 cups full fat milk or coconut milk
- 2-3 tbsp blackstrap molasses
- 1 tbsp vanilla extract
- 1/3 cup maple syrup or honey
- 1/3 cup coconut sugar or more maple syrup
- 5 cups rolled oats
- 1 cup blanched almond flour
- 1/4 cup hemp hearts or flaxseed meal
- 1/4 cup chia seeds
- 1 tbsp cinnamon
- 1/2 tsp sea salt
Instructions
- Pre-heat the oven to 350 degrees, and grease a 9×13 baking pan with butter, coconut oil, or ghee.
- Whisk the eggs, milk, molasses, vanilla, maple syrup, and coconut sugar right in the 9×13 pan. No need to dirty a mixing bowl! I just use a fork to whisk, but a whisk works too.
- Mix in the rest of the ingredients until combined evenly, and bake at 350 degrees for 50 minutes. Let the baked oatmeal cool for a few minutes before slicing to serve.
Notes
- The maple syrup and coconut sugar can be swapped for whatever sweetener you have on hand. Honey, coconut sugar, date sugar, maple sugar, etc. The warmth of the maple syrup and coconut sugar do work well with the molasses to create that brown sugar flavor.Â
- The hemp hearts and chia seeds can be swapped to change up nutrients too. Chopped/blended nut or seed variety is a good choice.
More real food recipes you might like:
- How to make baked oatmeal with any fruit!
- Breakfast Cookies – 6 different ways!
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- 5 Make-Ahead breakfast Ideas that Don’t need to be warmed up!
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