"Yoga Retreat" Healthy Baked Oatmeal
A nourishing, creamy, wonderfully satisfying baked oatmeal for breakfast, adapted from the Kripalu Center.
Servings: 1 x 9" cake pan (will serve about 4 to 6)
Ingredients
- 2 tablespoons butter, melted, plus more to grease the cake pan
- 3 eggs
- 2 cups cold water
- 1 1/2 cups milk or milk alternative
- 2 teaspoons vanilla extract
- 4 cups rolled oats (not quick oats)
- 1/8 cup to 1/2 cup pure maple syrup (I find 1/4 cup to be a good amount, lightly sweet but not sugary.)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup chopped pitted dates
- 1/2 cup combination of toasted slivered almonds, walnut pieces, chia seeds, or pumpkin seeds
- 1/2 cup fresh or frozen blueberries, optional
Instructions
- Preheat the oven to 350°F and grease a 9" cake pan.
- In a mixing bowl, whisk together the melted butter, eggs, milk, water, maple syrup, and vanilla. Set aside. In a large mixing bowl, combine the the oats, cinnamon, baking powder, salt, seeds, dates, fruit, and nuts.
- Add the liquid ingredients to the dry, and stir to fully combine. Pour into the cake pan and bake about 25 to 30 minutes, until the center has set.
- Let rest for about 5 minutes before serving. Serve hot.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
