Ingredients

4-5 cups of fruit, such as diced apples, peaches, or berries

3 cups rolled oats (not quick-cooking; certified gluten-free if needed)

2-2/3 cups milk of choice (increase to 3 cups if using flax eggs, or add 1/3 cup water)

3 eggs OR 3 Tablespoons ground flaxseed meal for flax eggs

3/4 teaspoon salt

1.5 teaspoons cinnamon

1 Tablespoon vanilla

3 Tablespoons melted coconut oil or butter

1/2 cup maple syrup, honey, or brown sugar (increase to 2/3 cup if you prefer sweeter baked oatmeal)

1.5 teaspoons baking powder

1 Tablespoon turbinado sugar (optional)

Instructions

Preheat oven to 375. Lightly grease a 9×13 baking pan.
Add fruit to pan in an even layer. Sprinkle oats over fruit.
Add milk to a large measuring cup or bowl. Add eggs OR ground flaxseed meal and whisk. Add salt, cinnamon, vanilla, melted coconut oil or butter, sweetener of choice, and baking powder and whisk.
Pour the liquid over the oats and fruit. Lightly stir/spread until the oats are submerged and the liquid is evenly distributed. Sprinkle with turbinado sugar.
Bake 45-50 minutes until lightly brown. It shouldn’t be jiggly! Let cool for a few minutes for easier serving.

Notes

I prefer flax eggs in this dish – they are typically a mix of ground flaxseed meal and water. I usually just up the milk a bit as noted in the recipe and mix the flax right in.

This recipe is adapted from Cookie and Kate’s Blueberry Baked Oatmeal. Note that one of the changes I made was to make a 9×13 pan with 1.5 times the base recipe. To make an 8×8 pan, see Kate’s recipe for basic quantities!