Here’s a baked oatmeal recipe with the delicious taste of oatmeal cookies. It’s high in fiber, vegan, dairy-free, and gluten-free. Plus, it’s convenient—make a batch to enjoy it warm with a splash of milk or cold as a convenient grab-and-go option. Either way, it’s a nutritious and satisfying way to start your day or enjoy as a snack.
Scrolling through my news feed on Christmas Eve, a baked oatmeal recipe caught my eye. It sounded interesting and super convenient since it could be enjoyed warm or cold as a quick bite. I needed something for breakfast the next day, so I decided to make one.
I thought I could get something like oatmeal cookies by using the spice mix from my Low-Fat Granola, along with raisins and walnuts. It was quick and easy to prepare, and the aroma while it baked was amazing. I was tired and not hungry, so I put it away and settle in for a long winters nap.
I woke up early on Christmas day and hurried down stairs like a kid, excited to try my new oatmeal. It was a great way to start the day, convenient, warm, comforting and really satisfy. I’m glad that Santa didn’t find them before I got to taste them. Later, when my kids and grandkids tried it, they all loved it too. They can be a picky bunch, so I knew I had stumbled upon something special.
Ingredients
- Rolled Oats: an excellent source of soluble fiber, particularly beta-glucan, vitamins and minerals (manganese, phosphorus, magnesium, iron, and zinc). Additionally, oats feed beneficial gut bacteria, promoting a healthy gut microbiome.
- Walnuts: rich in healthy omega-3 fatty acids (specifically alpha-linolenic acid or ALA), minerals (copper, manganese, and magnesium), and antioxidants that protect cells from damage caused by free radicals.
- Flaxseed: excellent source of omega-3 Fatty Acids and ALA, lignans — plant compounds that have antioxidant and potential cancer-fighting properties, soluble and insoluble fiber.
- Almond Milk: vitamin E, monounsaturated fats, low in carbohydrates.
- Avocado Oil: rich in monounsaturated fatty acids, particularly oleic acid, vitamin E and other antioxidants.
- Raw Date Paste: high in fiber, vitamin B6, potassium, magnesium, polyphenols, carotenoids, flavonoids, calcium, magnesium, and phosphorus, and natural sweetness with low glycemic index.
- Raisins: fiber, minerals (iron and potassium), and antioxidants like phenols and polyphenols.
- Spices (Cinnamon, Nutmeg, Ginger): compounds with antioxidant and anti-inflammatory effects.
Easy to Make
Mix the liquid ingredients and spices is a mixing bowl.
Add the dry ingredients.
Bake in a baking dish.
Baked Oatmeal Cookie Casserole
Equipment
- 1 mixing bowl
- 1 5×5" baking pan
Ingredients
- 1¼ cup whole rolled oats
- ¼ cup chopped walnuts
- ¼ cup raisins
- 1 tablespoon flax seeds
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ tsp ginger
- ½ teaspoon vanilla
- ¼ teaspoon sea salt
- 1¼ cup unsweetened almond milk
- 1 tablespoon avocado oil
- ¼ cup raw date paste
Instructions
Preheat Oven
- Preheat oven to 350℉.
Make Date Paste
- Bring ¼ cup chopped dates and ¼ cup water to boil and simmer until the dates are soft, about 5 minutes.
- Puree in food processor.
Mix Liquids and Spices
- In a large mixing bowl, combine 1¼ cup unsweetened almond milk, 1 tablespoon avocado oil, ½ teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ tsp ginger, ¼ teaspoon sea salt, and ¼ cup raw date paste.
- Grind 1 tablespoon flax seeds, and add them to the mixing bowl.
Add Dry Ingredients
- Add 1¼ cup whole rolled oats, ¼ cup chopped walnuts, ¼ cup raisins, and ¾ teaspoon baking powder to the mixing bowl and stir well.
Bake
- Lightly oil 5×5 baking dish, or 4 mini Le Creusets.
- Pour the oatmeal batter into baking dish.
- Bake for 40 minutes.
