Creamy and comforting, these baked oats are inspired by golden milk, featuring turmeric, cinnamon, and ginger. They are great for digestion and loaded with antioxidants, anti-inflammatories, and fiber. These baked oats are a cozy, satisfying way to start or end the day.
Flavor
I’ve been feeling a bit under the weather lately. One night, I craved something that was easy to make, warm, and comforting. I remembered reading about golden milk—a simple blend of milk, turmeric, and other spices, also known as turmeric milk or haldi doodh. It’s an age-old ayurvedic remedy used to treat cold, congestion, cough, and other ailments that is also consumed, sometimes sweetened, before bed—just what the doctor ordered.
I decided to try making baked oats with golden milk. The results were creamy and satisfying, with comforting, warming spices.
See Swasthi’s Turmeric Milk recipe for more information on golden milk.
Nutrition
This is a nutritious meal, packed with both soluble and insoluble fiber from oats, along with antioxidants and anti-inflammatory compounds from turmeric and cinnamon. Ginger and oats also support healthy digestion.
- Rolled Oats – great for heart health, weight control, blood sugar control and digestion.
Rich in beta-glucan which can lower cholesterol levels, promote gut health, and slow down the digestion of carbohydrates.
Packed with vitamins and minerals, including: manganese, phosphorus, magnesium, zinc, iron, and B vitamins.
High in antioxidants with anti-inflammatory properties.
Oats also provide a decent amount of plant-based protein. - Turmeric – rich in curcumin, a powerful antioxidant with significant anti-inflammatory effects.
Instructions
These baked oats are wonderfully easy to make.
Mix milk, date paste, or other sweetener, olive oil, oats, spices and baking powder in a bowl.
Bake at 325℉ for 45 minutes.
Allow it to set up for a few minutes and serve.
Golden Turmeric Baked Oats
Equipment
- 1 5"x5" baking dish
- 1 mixing bowl
Ingredients
- 1 cup whole rolled oats
- 1 ¼ cup unsweetened almond milk or milk of your choice
- ¼ cup raw date paste or 2 tablespoon honey or maple syrup
- ½ teaspoon baking powder
- 1 teaspoon ground turmeric
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¾ teaspoon vanilla
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- pinch black pepper optional. Greatly enhances the benefits of turmeric.
Instructions
Make Date Paste
- If you don't have date paste, simmer ¼ cup chopped dates in ¼ cup water until they are very soft (about 5 minutes). Cool slightly, pureé until smooth.
Preheat Oven
- Preheat oven to 325℉
Mix Ingredients
- Gather ingredients: 1 cup whole rolled oats, 1 ¼ cup unsweetened almond milk, ¼ cup raw date paste, ½ teaspoon baking powder,1 teaspoon ground turmeric, ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¾ teaspoon vanilla, 1 tablespoon extra virgin olive oil, and ¼ teaspoon sea salt.
- In mixing bowl, whisk 1 ¼ cup unsweetened almond milk, ¼ cup raw date paste, 1 teaspoon ground turmeric, ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¾ teaspoon vanilla, 1 tablespoon extra virgin olive oil, and ¼ teaspoon sea salt
- Stir in 1 cup whole rolled oats, and ½ teaspoon baking powder.
- Pour ingredients into a lightly greased baking dish.
- Bake at 325℉ for 45 minutes.
- Remove from oven and allow to set for 10 minutes before serving
- Cover leftovers and refrigerate for up to three days.
Notes
If you enjoy baked oats as I do, check out Baked Oatmeal Raisin Cookie Casserole.