Are your mornings a little chaotic? I know mine can be. Finding the time to make something tasty and filling can feel like a huge challenge. That is why having a list of reliable, easy breakfast ideas is so important. It can totally change the tone of your whole day.
If you are looking for new breakfast inspo, you have come to the right place. Today, we are making a warm, cozy, and incredibly simple baked oatmeal. It is one of my favorite quick breakfast recipes because it tastes like a treat but is packed with goodness. Let’s get started!
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Why You’ll Love This Recipe
So, what makes this baked oatmeal one of the best easy breakfast ideas out there? For starters, it is incredibly versatile. You can swap out the fruits and nuts to match whatever you have on hand. It is a great way to use up ripe bananas or that last handful of pecans.
It is also a fantastic recipe for meal prep. You can bake a batch on Sunday and enjoy a delicious, ready to go homemade breakfast all week long. Just warm up a slice in the morning, and you are good to go. No more skipping the most important meal of the day.
The texture is just wonderful. It is soft and comforting, with juicy bursts of blueberry and a satisfying crunch from the toasted pecans on top. It is the kind of breakfast that feels like a warm hug in a bowl, perfect for a chilly morning or a lazy weekend.
Plus, this recipe is super friendly for beginners. There are no complicated steps or fancy equipment needed. If you can stir ingredients together in a bowl, you can make this baked oatmeal. It is a simple way to get more morning breakfast ideas into your rotation.
Ingredients
Here is what you will need to gather. Most of these are pantry staples, which makes this one of my go to easy breakfast ideas for a reason. You probably have most of this already!
- 1 ripe banana (mashed, about ½ cup)
- 1 cup unsweetened almond milk (at room temperature)
- ¼ cup smooth almond butter
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 cups whole rolled oats
- 1 cup chopped pecans
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons brown sugar (for topping)
- 2 tablespoons coconut flakes (for topping)
Step By Step Instructions
Ready to create a delicious homemade breakfast? Following these simple steps will give you a perfect bake every time. It is one of those truly quick breakfast recipes you will love.
Step 1: Get Ready To Bake
First things first, preheat your oven to 350°F. While it is warming up, go ahead and grease an 8×8 inch baking dish or a similar sized pan. A little bit of coconut oil or nonstick spray works great here. This step is important so your oatmeal doesn’t stick.
Step 2: Mix The Wet Ingredients
Grab a large bowl. Add your mashed banana, room temperature almond milk, almond butter, maple syrup, and melted coconut oil. Whisk everything together until it is smooth and well combined. You want a nice, creamy base for your oats.
Next, sprinkle in the baking powder, cinnamon, and sea salt. Give it another good whisk to make sure all the spices are evenly distributed. This is where all that amazing flavor starts to come together.
Step 3: Fold In The Dry Ingredients
Now it is time for the main event. Gently fold in the rolled oats, about three quarters of your chopped pecans, and half of the blueberries. Just use a spatula to mix until everything is just combined. Try not to overmix it.
Pour this lovely mixture into your prepared baking dish. Use your spatula to smooth it out into an even layer. This ensures that every bite will be just as good as the last.
Step 4: Add The Toppings
Here comes the fun part that gives great breakfast inspo for other recipes! Sprinkle the remaining blueberries and pecans over the top of the oat mixture. Then, add the brown sugar and coconut flakes. This topping will create a beautiful, crunchy crust as it bakes.
Step 5: Bake To Perfection
Place the dish in your preheated oven and bake for 40 to 50 minutes. You will know it is done when the topping is golden and crisp, and the center is set. Your kitchen will smell absolutely amazing!
Once it is done, carefully remove it from the oven. Let it cool for about 10 minutes before you slice and serve it. This helps it hold its shape. And there you have it, one of the most satisfying morning breakfast ideas ever.
How To Store Leftovers
One of the best things about this recipe is how well it keeps. It is one of those easy breakfast ideas that you can enjoy for days. Once the baked oatmeal has cooled completely, you can cover the baking dish with foil or a lid and store it in the refrigerator for up to 4 days.
When you are ready for another serving, you can enjoy it cold straight from the fridge or warm it up. A few seconds in the microwave does the trick. You can also pop a slice back into the oven for a few minutes to get that topping crispy again.
This baked oatmeal also freezes beautifully. You can cut it into individual portions, wrap them tightly, and store them in the freezer for up to 3 months. It is a fantastic option for a quick homemade breakfast on extra busy mornings.
Tips
Want to make this recipe your own? Here are a few simple tips to get you started. Experimenting is a great way to find new easy breakfast ideas that your family will love.
Feel free to customize the add ins. Don’t have blueberries? Try raspberries, chopped strawberries, or even diced apples. Allergic to pecans? Walnuts, almonds, or even sunflower seeds would be delicious. The options are endless.
You can also play with the sweeteners. If you are not a fan of maple syrup, honey or agave nectar would work just as well. You can adjust the amount based on how sweet you like your breakfast.
For serving, a splash of milk or a dollop of yogurt on top is a great addition. It adds a nice creaminess that complements the warm oats. A little extra drizzle of maple syrup never hurts either! This kind of flexibility is what provides great breakfast inspo.
Make sure your wet ingredients like almond milk are at room temperature. This is especially important if your coconut oil is melted. If you add cold milk, the oil might solidify into little clumps.
Conclusion
So there you have it. A simple, wholesome, and incredibly tasty baked oatmeal recipe to add to your collection of easy breakfast ideas. It proves that a homemade breakfast doesn’t have to be complicated or time consuming.
This recipe is more than just food. It is about starting your day with something that makes you feel good. It is one of those morning breakfast ideas that sets a positive tone for whatever comes next. I hope you enjoy it as much as I do.
Give this baked oatmeal a try the next time you need some breakfast motivation. It is one of those quick breakfast recipes that feels special without any of the stress. Enjoy!
FAQ
Can I Use Quick Oats Instead Of Rolled Oats?
You can, but it will change the final texture quite a bit. Rolled oats give the bake a nice, chewy texture. Quick oats are more processed and will result in a softer, mushier consistency. For the best result, I recommend sticking with whole rolled oats.
How Do I Make This Recipe Vegan?
Good news! This recipe is already vegan as written. It uses almond milk, coconut oil, and maple syrup, with no eggs or dairy. Just be sure to double check that all your chosen ingredients are certified vegan if that is a concern for you.
Can I Make This Gluten Free?
Absolutely. Oats are naturally gluten free, but they are often processed in facilities that also handle wheat. To make this recipe completely gluten free, simply use certified gluten free rolled oats. All the other ingredients are naturally gluten free.
Can I Prepare This The Night Before?
Yes, this is a great make ahead recipe and one of the best quick breakfast recipes for that reason. You can assemble the entire dish, cover it, and store it in the refrigerator overnight. In the morning, just pop it into the preheated oven. You might need to add a few extra minutes to the baking time since it will be starting cold.
Baked Oatmeal
A warm, cozy, and incredibly simple baked oatmeal that tastes like a treat but is packed with goodness. It’s versatile, great for meal prep, and feels like a warm hug in a bowl.
Requirements
Ingredients
Instructions
- Preheat your oven to 350°F. Grease an 8×8 inch baking dish or similar sized pan.
- In a large bowl, whisk together the mashed banana, room temperature almond milk, almond butter, maple syrup, and melted coconut oil until smooth.
- Sprinkle in the baking powder, cinnamon, and sea salt, then whisk again until evenly distributed.
- Gently fold in the rolled oats, about three quarters of your chopped pecans, and half of the blueberries using a spatula until just combined.
- Pour the mixture into your prepared baking dish and smooth it into an even layer with the spatula.
- Sprinkle the remaining blueberries and pecans over the top, then add the brown sugar and coconut flakes for the topping.
- Bake for 40 to 50 minutes, until the topping is golden and crisp and the center is set.
- Remove from the oven and let cool for about 10 minutes before slicing and serving.
Notes
This baked oatmeal keeps well. Once cooled, cover and store in the refrigerator for up to 4 days.
It can be enjoyed cold or warmed in the microwave or oven.
Individual portions can be wrapped and frozen for up to 3 months for quick breakfast options.
Customize add-ins (raspberries, strawberries, apples, walnuts, almonds, sunflower seeds).
Adjust sweeteners (honey or agave nectar).
Serve with a splash of milk or a dollop of yogurt, and an extra drizzle of maple syrup.
Ensure wet ingredients (like almond milk) are at room temperature to prevent coconut oil from solidifying.
For best texture, use whole rolled oats instead of quick oats.
The recipe is naturally vegan and can be gluten-free using certified gluten-free oats.
It can be prepared the night before: assemble, cover, refrigerate, then bake in the morning (add a few extra minutes to baking time).
Nutrition
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