Is there anything better on a cold morning than a hearty breakfast that is cozy, warm and nutritious? I love oatmeal but sometimes you need to switch up your oatmeal game a little bit. That’s why I was inspired to make baked oats*. Imagine if Crème brûlée and an oatmeal cookie had a baby. Then imagine a crunchy top with creamy vanilla oats underneath all baked in the oven in about 35 minutes. Feel free to customize this with whatever flavors you like. I know you’re thinking 35 minutes? I don’t have that kind of time in the morning! Well neither do I. That’s why I like to mix the dry ingredients the night before, add the wet ingredients in the morning and let it bake while you are in the shower or exercising and by the time you are finished, it will be all ready for you! Or simply save this for the weekends when you have a little bit more time!
1/2 Gluten Free Quick Cooking Rolled Oats (I used Bob’s Red Mill Brand)
3/4 cup almond milk (I use The New Barn)
1 1/2 T Crunchy Almond Butter (I used Trader Joe’s Salted Crunchy Almond Butter)
1 T maple syrup (or coconut sugar)
1 T vanilla extract
1/2 scoop vanilla protein powder (I used SunWarrior Tribe)
1 T chia seeds
1 t maca powder
1/2 t baking powder
1/4 cup sliced almonds
1/4 sliced apple or pear
If you are baking and eating it right away, you can mix all the ingredients, except for the sliced almonds and pear together. If you want to make and bake it the next day, combine the dry ingredients (oats, vanilla protein powder, chia seeds, maca powder, baking powder) together and set aside. Combine the wet ingredients (almond milk, almond butter, maple syrup, vanilla) together. Place the wet ingredients in the fridge until ready and then combine the wet and dry together before baking.
Pour batter into oven proof dish and bake at 350F for 35 minutes. Top with sliced almonds and pear (or even my date caramel for the full Creme Brulee experience). Let cool slightly before enjoying!
*Recipe inspired by the lovely Rachael DeVaux aka Rachel’s Good Eats on Instagram.