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baked oatmeal

Recently I have been trying to find easy breakfast ideas that take very little prep, will fill me up, and don’t involve white flour or refined sugars. I also liked the idea of eating oatmeal, as it is part of my quest to eat more foods that fight depression. In the past, I’ve only really enjoyed oatmeal with a lot of sugar or in one of those super easy instant packets, which have a surprising amount of sugar if you look closely.

It seemed an impossible task to find an enjoyable oatmeal recipe I could eat every day that would also satisfy my picky taste buds, until I pieced together this baked oatmeal recipe. Baked oatmeal has been a recent trend, and I can see why. This recipe takes very little time to complete, and is good for the whole week. Grab one of these babies in the morning, and you’re guaranteed at least a few hours of productivity and good mood – at least until lunch comes around.

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baked oatmeal
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Baked oatmeal is an easy and healthy way to prep breakfast for the whole week.
Serves: 9
  • 1 c. mashed bananas (2 large or 3 medium bananas)
  • 2 c. old fashioned oats
  • 1½ tbsp. raw honey
  • 1 tsp. baking powder
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 egg
  • 1 c. berries (optional)
  1. Preheat the oven to 425 degrees fahrenheit, and spray a muffin tin with non-stick cooking spray.
  2. Mix together all ingredients, minus the berries, until fully combined. If adding berries, fold in.
  3. Fill muffin tins all the way to the top (these will not really raise, so don't worry about them spilling over).
  4. Bake at 425 degrees for 5 minutes, then decrease oven temperature to 375 and continue baking for 12 more minutes.
  5. Allow to cool on a cooling rack, then pack up for your week or eat fresh.


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