I don’t know about you, but a warm breakfast can really kick my day off in a good way – especially if it’s sweet. This baked oatmeal feels like an indulgence but won’t completely kill your healthy eating.
This recipe also makes a great cook ahead option. Store it in an airtight container (or more if you want to pre-pack for the week) and just reheat and go. Perfect for a busy week!
Ingredients
- 1/2 cup plain nonfat greek yogurt (or vanilla)*
- 2 cups unsweetened vanilla almond milk, (or milk of choice)*
- 1/2 cup almond butter*
- 1 tablespoon vanilla extract
- 2 1/4 cups old fashioned oats
- 1/4 cup coconut sugar
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- Topping: 1/3 cup coconut sugar, or brown sugar
- For Serving: Fresh berries, maple syrup, milk
Instructions
1. Preheat oven to 350 degrees F. Grease an 8×8 baking dish. Set aside.
2. In a large mixing bowl, combine the yogurt*, almond milk*, almond butter* and vanilla extract. Stir to combine.
3. Add the oats, coconut sugar, salt, baking powder and cinnamon in a large bowl. Stir to combine.
4. Add to greased baking dish. Bake for 20 – 25 minutes or until baked all the way through. Remove dish from oven, and turn on broiler.
5. Sprinkle with coconut sugar, place back in oven for 3 minutes, or until sugar is caramelized.
6. Cut into 9 squares, and serve with strawberries and maple syrup, if desired.
*To make vegan, use dairy free yogurt! *You can leave the almond butter and use non-nut milk to make this nut free.
Thanks to With Salt and Whit for this delicious breakfast!
