Looking for an easy and filling breakfast to meal prep? Life is easier when you make a big batch of oatmeal. This oatmeal bake keeps me full all morning, especially with a giant spoonful of almond or peanut butter!
The first time I meal prepped this oatmeal bake was in April. But, I did half a batch because it was just for me. This past week I meal prepped the full batch for me and my family. And two days later it was less than half way gone!
This oatmeal bake was on the softer side. I think next time I’ll try less milk. Feel free to experiment with the ingredients and the oat to liquid ratio!
Ingredients: from caitsplate.com
- 2 cups rolled oats
- 1/2 cup walnuts, roughly chopped (I didn’t use because I didn’t have any on hand!)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup maple syrup (I didn’t use)
- 2 cups milk (I used 2.5 cups to make it softer bc I omitted MS)
- 1 large egg
- 2 tablespoons earth balance or butter, softened (I used EB bc my mom is lactose intolerant)
- 2 teaspoons vanilla extract
- 1 cup unsweetened apple sauce
- 2 small apples, finely diced
- Nut butter for topping
Directions: from caitsplate.com
- Preheat oven to 375°F.
- Grease a baking dish (2-3 quart casserole dish).
- In a medium bowl, combine oats, walnuts, baking powder, cinnamon and salt.
- In another bowl, combine maple syrup (or omit), milk, egg, butter and vanilla.
- Add the wet mixture to the dry mixture.
- Lastly, fold in the apple sauce and apples.
- Evenly pour into the greased baking dish.
- Bake for 40-50 minutes until golden brown. It’s done when a knife comes out clean and the center doesn’t jiggle.
