Tuesday, January 28, 2014

my new favorite baked oatmeal

For several years now, my go-to baked oatmeal has been this recipe from Chocolate-Covered Katie (who doesn't love her delicious recipes?), using banana instead of applesauce and blending the wet ingredients to be really smooth in my blender before stirring into the dry ingredients and then baking.  I varied it somewhat and usually didn't use exact measurements, but her recipe was my starting point and I always loved the way it turned out.

Lately, though, I think I have a new favorite.  A little less healthy.  A little less banana-y (sometimes that's a good thing, no?).  A little more decadent.

But not altogether unhealthy, no, not at all!

Nell loves it, too.

And the real clincher?  Nathan, my picky-eating husband who hates oatmeal, went back for seconds the first time I made it!

I used a couple of different recipes for ideas, including this recipe, but I think mine is considerably healthier while still being utterly delicious.  Incidentally, I'm totally against artificial sweeteners of any kind, but I don't consider stevia to fall into the category of dangerous artificial sweeteners, and do use it from time to time.  It does have an aftertaste, but I can't notice it the least bit in this baked oatmeal. 

And finally, I keep meaning to make it with different add-ins, but so far each of the times I've made it I find myself going for the decadent version: chocolate chips and pecans.  One of these days I'll stop indulging my{pregnant}self and make it with blueberries, or apples, or dried apricots, or cranberries... let me know if you try it with different add-ins!

Decadent (or not) Baked Oatmeal

3 c. old-fashioned oats
1/4 c. brown sugar
1 packet of stevia (I have the packets of dry stevia from Trader Joe's; if you have liquid stevia probably about 1/4 tsp. is what you need)
1 T cinnamon
2 tsp. baking powder
3/4 tsp. salt (or just a scant 1 tsp.)
1 c. milk
2 eggs
1/4 c. butter, melted
1/4 c. coconut oil (just scoop out about 4 Tbsp if yours is in a solid state, and melt it with the butter)
1 tsp. vanilla

a handful of chocolate chips (I think the mini ones work the best for nicely distributed yet not overwhelmingly chocolatey-ness!)
a handful of chopped pecans

OR you could try fresh or dried fruit, which as I said above, I keep meaning to try but somehow I can't quit the chocolate / pecan version quite yet.

Combine your dry ingredients in a bowl.  Mix wet ingredients separately, beating your eggs lightly, and pour over dry ingredients.  Combine.  Stir in add-ins.  Pour into a lightly greased 9x13" baking pan and spread out evenly.  Bake for about 30 minutes at 350, or until edges are lightly browned.  Serve warm, preferably with a nice cup of tea or coffee.


  1. That looks really good, I'll have to give it a try! I make one with a layer of sliced apples at the bottom, but I've been thinking I'd like to branch out and try some other recipes. I think I'm going to use all coconut oil though so I can eat it (no dairy right now since my nurslings all have dairy issues) and I'll probably skip the stevia since I don't have it and I don't like buying things for just one recipe. It helps keep the pantry clutter down! I'm sure the kids will particularly like the mini chocolate chips.

  2. This is so incredibly good, Sarah. I think I will never make oatmeal any other way! Going back for seconds! :)

    Btw, I used a scant 1/3 cup of sucanat, and left out the stevia.

  3. The only reason I used stevia was because I cut the sugar it seemed most standard recipes called for down to 1/4 of the original! If you were to omit the stevia, I'd recommend using an addition Tbsp or two of sugar. My chocolate chips were super dark, and while I don't think I have much of a sweet tooth, most people would probably like it sweeter than the 1/4 c. of sugar alone for the whole pan, although who knows? I'll edit the recipe to suggest for omitting the stevia and adjusting accordingly for those who don't have it on hand.