Ingredients
Dry Ingredients
- 2 cups wholegrain rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups plant-based milk (or regular milk)
- 2 tablespoons agave syrup (or maple syrup)
- 1 tablespoon ground flaxseed
- 1 tablespoon olive oil
- 1 ½ teaspoons pure vanilla extract
- 2 medium bananas, mashed (about ¾ cup when mashed)
Other Ingredients
- 1 cup nuts of choice, chopped (e.g., almonds, walnuts, pecans)
- Fresh fruit, raisins, almond flakes, or berries (for serving)
- Yogurt (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the oatmeal.
- Mix Dry Ingredients: In an 8x8-inch baking dish, combine the rolled oats, cinnamon, baking powder, and salt, stirring them together evenly.
- Mix Wet Ingredients: In a separate bowl, mash the bananas thoroughly. Add the plant-based milk, agave syrup, ground flaxseed, olive oil, and vanilla extract. Stir everything and let the mixture sit for 5 minutes to thicken slightly. Optionally, add half of the chopped nuts into this wet mixture.
- Combine Mixtures: Pour the wet ingredients into the baking dish containing the dry ingredients. Stir gently until fully combined and evenly mixed. Then fold in the remaining chopped nuts.
- Bake: Wipe the edges of the baking dish clean for a neat presentation. Place in the oven and bake for 30 minutes or until the top turns golden brown and the center is fully set.
- Serve: Remove from the oven and garnish with the reserved nuts. Serve warm topped with fresh fruit, raisins, almond flakes, berries, or a dollop of yogurt as desired.
Notes
- You can substitute plant-based milk with any milk of your choice including dairy or nut milk.
- Agave syrup can be replaced with maple syrup or honey for sweetness.
- Letting the wet mixture sit before mixing helps the flaxseed absorb liquid and improves texture.
- Feel free to experiment with nuts such as walnuts, pecans, or almonds depending on preference.
- For a gluten-free version, ensure the oats are certified gluten-free.
- This baked oatmeal stores well in the refrigerator for up to 4 days and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
