It’s tempting, filling, and super healthy (did we mention IG-worthy?). We love how easy this baked oats recipe would go for a breakfast option.
Baked oats are fibre-rich and extremely versatile. They go well with fruits, nuts, chocolate, and they are even great for enjoying with porridge or breakfast muesli.
We guarantee freshly baked whole grain oats will warm you up on a chilly morning.
- Le Creuset Stoneware Heritage Rectangular Dish
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Wooden spoon
- Cling wrap
- 2 tbsp unsalted butter, or melted and cooled coconut oil, plus more for the baking dish
- 1 large egg or 1 tbsp flaxseed meal whisked with 3 tbsp water
- 3 cups dairy or non-dairy milk
- ¼ cup sweetener, such as maple syrup, brown sugar, or coconut sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 2 cups rolled oats
- Lightly coat your Le Creuset Stoneware Heritage Rectangular Dish with melted butter or coconut oil.
- Whisk the butter or coconut oil, egg or flax-water mixture, milk, sweetener, vanilla, cinnamon, baking powder, and salt together in a large bowl. Stir in oats and any fruit or nut mix-ins.
- Pour the oatmeal mixture into the prepared baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight.
- Arrange a rack in the middle of the oven and heat to 180C. Remove the oatmeal from the refrigerator while the oven heats. Uncover and stir to redistribute the oats and milk.
- Bake, uncovered until puffed and the centre is just set about 45 minutes. Nuts can be sprinkled on top during the last 5 minutes of baking. Serve warm with desired toppings.
Recipe by our favourite food stylist and events manager Jo-Anne Pabst.