Nutty, sweet, and deliciously satiating, Omega Baked Oatmeal has no shortage of superfoods to fuel you for a sunshiny day. For an elevated oatmeal bake, top with more fresh fruit, nut butters, or maple syrup for an added touch of sweetness. This nutrient-packed baked oatmeal is a great make-ahead meal that is truly the breakfast of champions!
Yields12 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
6cupsorganic rolled oats
6tbspflax meal
6tbspchia seeds
6tbsphemp seeds (hulled)
4 ½cupsplant-based milk (unsweetened)
3tbsporganic apple cider vinegar
6tbspmaple syrup (or date paste, link in Chef’s Notes)
6medium ripe bananas
6tspground cinnamon
6tspvanilla extract
¾tspsalt (optional)
2 ¼cupswalnuts (chopped)
1 ½cupsorganic blueberries
Directions
1
Preheat the oven to 350 degrees F and line four 4” ramekins or an 8” round or square baking dish with parchment paper. (You’ll have to cut or tear the parchment paper to fit in the ramekins. It doesn’t have to be perfect! It just needs to ensure that the oat mixture is touching the parchment paper and not the ramekins where it’ll stick).
2
Add all of the ingredients, except the walnuts and blueberries, to a food processor or blender and blend until it’s mostly blended (some whole oats left in the mixture are good for texture).
3
Transfer the mixture to a bowl and stir in the walnuts and blueberries.
4
Transfer the mixture to the ramekins or baking dish.
5
Bake for 30 minutes.
6
Allow the mixture to cool for 5–10 minutes before enjoying (this will also allow the center to continue baking).
Chef's Notes
Substitutions
Use freshly squeezed lemon juice in place of apple cider vinegar.
Substitute another nut of choice, like pecans or almonds, in place of walnuts.
Whole Food Sweetener
Use date paste in place of maple syrup.
Nut-free
Use pumpkin seeds, sunflower seeds, or flaxseeds in place of walnuts.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 10 minutes.
Ingredients
6cupsorganic rolled oats
6tbspflax meal
6tbspchia seeds
6tbsphemp seeds (hulled)
4 ½cupsplant-based milk (unsweetened)
3tbsporganic apple cider vinegar
6tbspmaple syrup (or date paste, link in Chef’s Notes)
6medium ripe bananas
6tspground cinnamon
6tspvanilla extract
¾tspsalt (optional)
2 ¼cupswalnuts (chopped)
1 ½cupsorganic blueberries
Directions
1
Preheat the oven to 350 degrees F and line four 4” ramekins or an 8” round or square baking dish with parchment paper. (You’ll have to cut or tear the parchment paper to fit in the ramekins. It doesn’t have to be perfect! It just needs to ensure that the oat mixture is touching the parchment paper and not the ramekins where it’ll stick).
2
Add all of the ingredients, except the walnuts and blueberries, to a food processor or blender and blend until it’s mostly blended (some whole oats left in the mixture are good for texture).
3
Transfer the mixture to a bowl and stir in the walnuts and blueberries.
4
Transfer the mixture to the ramekins or baking dish.
5
Bake for 30 minutes.
6
Allow the mixture to cool for 5–10 minutes before enjoying (this will also allow the center to continue baking).
