An easy recipe for Baked Oatmeal packed with collagen peptides and healthy fats – you’ll want to make this time and time again!
After taking the first bite of this baked oatmeal recipe last month, I decided that I’d be making it for the rest of my life. And if you follow me on Instagram, then you know that I’ve pretty much done exactly that. No lie, I’ve legitimately made a batch every single week since that first batch in June…..
Yes, it’s really that good.
Another reason I know it’s a good one? It’s one of the most popular recipes I’ve ever shared on Instagram — week after week I have more people comment, message and share pictures of their take on the classic recipe with me. I strive to make healthy eating simple and attainable without sacrificing flavor, so NOTHING makes me happier than seeing and hearing that y’all are trying the recipes I share!
I hope you try this recipe out for yourself if you haven’t already, because really — this baked oatmeal is perfect for a quick week day breakfast, a weekend brunch…or honestly even paired with ice cream & fresh fruit for dessert 🙂
My favorite ways to enjoy it?
- Heat it up then top it off with fresh fruit (I love strawberries and peach slices) and almond butter
- Pair it with vanilla ice cream and caramelized peaches
- Crumble over a bowl of yogurt
Baked Oatmeal
Ingredients
- 1 1/2 cups quick cook oats I like using Sprouted Organics
- 1 tbsp chia seeds
- 1 tsp ground cinnamon
- 6 scoop unflavored collagen peptides optional
- 1/4 tsp sea salt
- 1/2 cup milk of choice
- 1 egg
- 2 tsp vanilla extract
- 1/4 cup coconut oil, melted and cooled
- any additional add-ins (berries, dark chocolate, nuts, etc)
Instructions
- Preheat oven to 350F and spray a square baking dish with oil (I like using coconut oil).
- Add dry ingredients to a large mixing bowl. Add in wet ingredients then stir to combine. Fold in any additional mix-ins (berries, dark chocolate, apple chunks, nuts, etc).
- Pour batter into baking dish and smooth out with a spatula. Transfer to oven to bake for 30-35 minutes or until top is golden brown.
- Allow to briefly cool before serving. I suggest serving with fresh berries and either Greek yogurt, or a side of eggs for a full, balanced breakfast.
- Store leftovers covered in the fridge (I personally like it the day after when things have had time to meld together).
