If you find yourself pressed for time in the mornings, we've got the solution for you. Why get up every morning and find yourself starving, out of time and out of luck? Flip that script! These make-ahead recipes just need to be reheated in the morning and you're all set! You've got time for that. No more excuses!
1. Baked Oatmeal Casserole
- 2 Cups All Natural Oats
- ⅓ Cup Brown Sugar (I used the Splenda blend)
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- ½ tsp Salt
- ½ Cup Chocolate Chips
- 1 Cup Strawberries
- ⅔ Cup Blueberries
- 1 Ripe Banana
- 2 Cups Milk
- 1 Large Egg
- 2 Tbsp Butter (cooled)
- 1 tsp Vanilla
- Preheat oven to 375 degrees.
- Spray a 10x10 casserole dish generously with cooking spray.
- In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, & half the berries. Stir well and pour into casserole dish. Add the other half of the berries & chocolate chips to the top of the mixture. Then, slice the banana & add to top.
- In a separate bowl, combine milk, egg, butter, & vanilla. Whisk thoroughly. Pour on top of oatmeal mixture, making sure the all oats are soaked evenly.
- Bake for 30 minutes. Then, remove casserole & add a tablespoon of brown sugar to the top of the casserole for added sweetness (optional.) Bake for an additional 5 or 10 minutes or until the top of the casserole is golden brown.
2. Vegan Banana Almond Baked Oatmeal Cups
- 1/2 cup almond butter
- 1 1/2 cups mashed bananas (4-5 bananas) + 1 extra banana, sliced
- 3 cups old-fashioned oats
- 1 1/2 cups plain unsweetened almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 cup raw sliced almonds + extra for topping
- Preheat oven to 375 and position a rack in the center. Grease a muffin tin with baking spray. Be sure to get the spray all the way up the sides of the muffin tins, because we're filling them all the way up!
- If almond butter is not runny, microwave it for about 30 seconds to loosen it up.
- Combine all ingredients in a large bowl and stir until thoroughly combined. Spoon into muffin cups. Top with a few sliced almonds and a slice of banana.
- Place on rack in the center of the oven and bake until oatmeal cups are firm to the touch, about 20-25 minutes.
- Optionally, set oven to low broil for an additional 1-2 minutes to toast the almonds and caramelize the banana on top. Be careful, though - the almonds burn easily! If your broiler is uneven or you've never used it before, I'd recommend skipping this step.
- Wait several minutes for oatmeal cups to cool before running a knife around the edges and removing them from the tin. Serve hot or let cool and refrigerate individually wrapped for breakfasts on the go. Enjoy!
3. Clean Eating Pumpkin Oatmeal Casserole
- 4 cups unsweetened almond milk
- 1 cup prepared pumpkin (canned or home baked)
- 1/2 cup pecan pieces
- 1 cup fresh cranberries
- 2 teaspoons pumpkin pie spice, no sugar added
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 2 cups steel cut oats
- 1/2 cup golden raisins
- Preheat oven to 400 degrees F.
- In a casserole dish (9×13), blend together the almond milk, pumpkin, pumpkin spice, honey and vanilla. Stir gently until completely combined.
- Add the oats, pecans, cranberries and raisins. Stir briefly to combine.
- Bake for 45 minutes or until the casserole is soft and cooked through.
4. Apple Walnut Baked Oatmeal
- 2 cups Quaker Old Fashioned Oats
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 egg, beat
- 1 mashed banana
- 1.5 cups milk
- 1 tsp vanilla
- 3-4 small apples
- 1/4 cup chopped walnuts
- 1/2 tsp pumpkin pie spice
- Preheat oven to 375°
- Combine dry ingredients in a bowl.
- Mash banana well in separate bowl and then add rest of wet ingredients.
- Pour wet into dry and mix well.
- Grease a small baking dish or pie pan with butter.
- Pour oat mixture into dish.
- Top with apples and walnuts.
- Bake for 30 minutes, until center is set.
- Allow to cool for 10 minutes before cutting.
5. Morning Baked Oatmeal With Berries And Coconut
- 2 tablespoons butter
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup coarsely chopped pecans
- 1/3 cup thick-shredded coconut
- 1/2 cups mixed berries, fresh or frozen
- 1 large egg
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 2 cups milk - cow’s milk, soy milk, almond milk, or whatever you prefer
- Plain yogurt or crème fraîche (optional)
- Preheat the oven to 375°F (190°C). Place the oven rack in the top third of the oven. Set butter in a deep casserole dish or 8-inch square baking dish and set the dish in the oven. Allow to heat for about 5 minutes, or until the butter is melted. Remove the dish from the oven.
- While the butter is melting, mix together the oats, baking powder, cinnamon, ginger, and salt. Pour into the baking dish with the melted butter, and toss the oats until they are coated with butter. Stir in pecans and coconut, mixing well, then toss in berries. Make sure blueberries are evenly scattered around the dish.
- In the same bowl (yay fewer dishes!) whisk together the egg, maple syrup, and vanilla. Mix until well combined, then mix in the milk. Slowly and evenly pour over the oats. Bake for 35 to 45 minutes, or until the top turns gently golden and the edges are bubbling merrily away. Allow to cool a few minutes before serving. Top with fresh yogurt or crème fraîche, if you like.
6. Healthy Chocolate Peanut Butter Cup Baked OatmealIngredients
- 1/2 cup (~50g) gluten free rolled oats or quick oats
- 1/4 tsp baking powder
- 1 1/2 tbsp (~10g) cocoa powder
- Pinch of salt
- 2 tbsp (30g) unsweetened applesauce
- 1/4 cup almond milk or milk of choice
- 1 1/2 tsp vanilla extract
- 1 heaped tbsp peanut butter (or nut butter of choice - if your nut butter is runny, pop it into the freezer on a piece of baking paper while you prepare the rest of the mix)
- Optional: add in some sugar/sweetener of choice if you like things sweet
- Preheat your oven to 180°C/350°F
- Lightly grease a small ramekin.
- Mix together your oats, baking powder, cocoa powder, salt, applesauce, milk and vanilla (and additional sweetener if using).
- Pour half of your oat mixture into the ramekin.
- Next, add in your peanut butter/nut butter and pour your remaining oat mix on top.
- Bake for 20-40 minutes, or until your baked oatmeal is set and firm.
- Cool slightly before devouring!
7. Blueberry And Raspberry Baked OatmealIngredients
- 1 cup old-fashioned rolled oats
- 1/4 cup chipped walnuts, divided
- 1/2 tsp. baking powder
- 3/4 tsp. ground cinnamon
- Pinch of salt
- 1/4 cup maple syrup
- 1 cup milk
- 1 large egg, lightly beaten
- 2 tbsp. unsalted butter, melted and cooled slightly
- 1 tsp. vanilla extract
- 2-3 ripe bananas, peeled and sliced
- 1 cup blueberries or raspberries, fresh or frozen, divided
- Preheat the oven to 375F
- Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter and vanilla.
- Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over oats.
- Sprinkle the remaining nuts and berries over the top. Bake 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.