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A warm and comforting breakfast casserole made with rolled oats, cinnamon, and maple syrup. It's a perfect make-ahead dish that slices like a dream and keeps you full all morning.
For 6 servings
Preheat your oven to 375°F (190°C). Generously grease an 8x8 inch (20x20 cm) baking dish with butter or cooking spray.
In a large bowl, add the rolled oats, baking powder, ground cinnamon, and salt. Whisk them together to ensure the leavening and spices are evenly distributed.
In a separate medium bowl, crack the eggs and whisk them lightly. Add the milk, maple syrup, melted butter, and vanilla extract. Whisk until the mixture is smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer.
Bake for 30-35 minutes, until the center is set (it shouldn't jiggle when gently shaken) and the top is golden brown. A toothpick inserted into the center should come out clean.
Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing. This helps it set properly for clean cuts. Serve warm with your favorite toppings.
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A warm and comforting breakfast casserole made with rolled oats, cinnamon, and maple syrup. It's a perfect make-ahead dish that slices like a dream and keeps you full all morning.
This american recipe takes 45 minutes to prepare and yields 6 servings. At 320.36 calories per serving with 10.66g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Gently fold in 1 cup of fresh or frozen berries (like blueberries or raspberries), 1 chopped apple, or 2 sliced bananas into the batter before baking.
Add 1/2 cup of chopped pecans, walnuts, or slivered almonds to the dry ingredients for added texture and healthy fats.
For a more indulgent treat, stir in 1/2 cup of semi-sweet chocolate chips into the batter.
Use plant-based milk (like almond or oat milk), replace the eggs with two 'flax eggs' (2 tbsp ground flaxseed + 5 tbsp water), and use melted coconut oil or vegan butter.
Whisk 1-2 scoops of your favorite vanilla or unflavored protein powder into the dry ingredients to boost the protein content.
The complex carbohydrates in whole-grain oats are digested slowly, providing a steady release of energy that keeps you feeling full and focused throughout the morning.
Oats are an excellent source of beta-glucan, a type of soluble fiber that supports healthy digestion, promotes gut health, and helps you feel fuller for longer.
The beta-glucan fiber in oats has been shown to help lower LDL (bad) cholesterol levels, which is beneficial for maintaining cardiovascular health.
One serving of this baked oatmeal contains approximately 295-315 calories, depending on the specific type of milk and any optional add-ins used.
Yes, it's a very healthy breakfast option. It's made with whole-grain oats, which are a great source of complex carbohydrates and fiber, providing sustained energy. It's also easily customizable to be low in added sugar.
Absolutely! Baked oatmeal is perfect for meal prep. You can bake it on a Sunday and enjoy slices throughout the week. It stores well in the refrigerator for up to 5 days.
The texture of the final dish relies on old-fashioned rolled oats. Instant oats are too thin and will result in a mushy texture, while steel-cut oats are too dense and require much more liquid and a longer cooking time to become tender.
Store leftovers in an airtight container in the refrigerator. To reheat, you can microwave a slice for 30-60 seconds or warm it in a toaster oven. For longer storage, you can freeze individual slices for up to 3 months.
Yes, this recipe can easily be made gluten-free. Simply use certified gluten-free rolled oats and ensure your baking powder is also certified gluten-free.