Baked Oatmeal: Three Ways!

Do you recall my little sister’s baked oatmeal recipe? Isn’t it absolutely fantastic? I can say that every member of my family can cook quite well, and even though my dad doesn’t cook that much anymore, he made the BEST breakfast croissant sandwiches (toasted croissant + eggs + soy sauce + butter = BAM!). I would say that I’m also pretty skilled, but it usually takes one or two trials of error before I perfect a meal.

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First time I tried baking oatmeal without following someone else’s recipe, I opened the oven to find a soppy, messy, and slushy turnout. Have you ever tried chocolate baby food? Well, the flavor of the oatmeal tasted way better, but the consistency was pretty much identical.

What you normally seek when baking oatmeal is a crispy and firm outside covering a moist and fluffy interior. Luckily, that is exactly what I received when attempting to bake oatmeal the second time around! The surface of the oatmeal was perfectly baked as was the inside. I couldn’t have asked for a more amazing result!

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Okay, so it’s not quite like eating cake for breakfast. Fortunately, there are so many breakfast cake recipes–with ground flour, sugar, and many other baking agents–out there. However, if you still prefer cake for breakfast, just stick around for these recipes once more. Trust me on this one!

Since I’m a total creature of variety, I present to you not one, not two, but THREE different recipes for baked oatmeal! We have a golden turmeric oatmeal, blueberry muffin oatmeal, and dark chocolate oatmeal with a peanut butter frosting! Anyone who wants zing and ethnic flavor will love the turmeric oats. Fruit-lovers or juicy-little-surprises lovers should go for the blueberry muffin baked oatmeal. People with a mad sweet tooth would fall head over heels for the dark chocolate oats! However, I love them all equally. AAAAAAAAND I ate them all in one sitting too!

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RECIPE BASE (serves 1)

  • 1/2 cup of gluten free rolled oats
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon (optional)
  • 1 TBSP ground flax seeds or chia seeds* (highly recommended)
  • 1/8 tsp salt
  • 1/2 cup of liquid of choice
  • 2 tsp apple cider vinegar
  • Sweetener of choice–you’ll need more or less for each recipe
  • Nonstick cooking spray


  • Add 1/2-1 full teaspoon of turmeric and 1/20th of teaspoon of black pepper


  • Add 1 tsp vanilla extract, 1/2 cup of blueberries, and raw oats to garnish before baking


  • Add 1-2 TBSP carob/cocoa/cacao powder and peanut butter frosting (peanut butter protein powder/powdered peanut butter + water) or regular peanut butter

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  1. Preheat the oven to 350F.
  2. In a bowl, mix the dry ingredients completely.
  3. Carefully combine the wet ingredients with the dry. The mixture should be thick.
  4. Chill in the fridge for two to three hours (you can also make this overnight).
  5. Spray nonstick spray in a small baking bowl or loaf tin.
  6. Pour the oatmeal into the baking bowl or loaf tin. Flatten the surface if necessary. (This is where you garnish the blueberry muffin oatmeal with extra raw oats).
  7. Bake for 25-30 minutes, or until a sharp pick comes out clean from the oatmeal’s interior.
  8. Remove from the oven and let cool before serving on a plate or eating straight out of the tin!

*Other binding alternatives include mashed banana, mashed sweet potato, canned pumpkin, applesauce, or even mashed butternut squash.

How would you describe your cooking skills? 

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