Healthy Baked Oatmeal
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Baked oatmeal is a great and delicious way to add protein to oatmeal. This recipe is perfect for women with PCOS, and it can be customized to fit your own personal taste preferences. So, if you are looking for a tasty and nutritious breakfast idea, be sure to give this baked oatmeal recipe a try!
Why this recipe?
I typically eat high protein options for breakfast. This includes collagen coffee, eggs cooked many different ways, or a protein rich smoothie. But I also really enjoy a sweeter carb satisfying breakfast from time to time and this is not only a quick and easy option but it definitely satisfies my morning sweet tooth.
Oats
There is so much debate about whether or not oats are a good option for Polycystic Ovarian Syndrome. The bottom line is that they are a grain and grains aren’t really beneficial for PCOS. That said, as soon as we start restricting foods and labeling foods as “good” or “bad” I believe we set ourselves up to fail at a PCOS healthy lifestyle.
Instead I like to take the foods I enjoy and learn to make them in a healthier but still satisfying way. In this recipe the oats add some great fiber and delicious carb satisfying substance. But the other ingredients such as coconut milk, chia seeds and eggs offset the carbohydrate effect with a good balance or fat and protein.
Most baked oatmeal recipes would call for processed brown sugar in a much larger quantity than the pure maple syrup I add in this recipe. And just to note you would hardly miss the syrup if you skipped it all together. The unsweetened applesauce keeps this recipe most while adding a lovely natural sweetness.
Eggs
Eggs are an amazing source of protein but I get a little tired of eating eggs for breakfast every day. By adding them to this recipe you’ll still be getting some amazing protein. Most baked oatmeal recipes only call for two eggs to this quantity of other ingredients. So I have more than doubled the protein in this recipe without any compromise to the taste.
How to store and serve
The baked oatmeal can be stored in the refrigerator for up to 4 days very nicely. When you are ready for leftovers just warm it up in the microwave for 1-2 minutes, then add your toppings.
If you want to make this recipe but your mornings are always a bit busy like mine you can mix all the ingredients together and store in an airtight container overnight in the refrigerator. In the morning just pour it in the baking dish and bake for 45 min at 350 degrees Fahrenheit. Your house will smell amazing while you get ready and you will get to enjoy a hot satisfying breakfast even at the start of a busy day.
Healthy Baked Oatmeal
Ingredients
- 1 cup unsweetened coconut milk
- 1 cup applesauce puree
- 5 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 2 ½ cups rolled oats
- 1 teaspoon ground cinnamon
- ⅛ cup of chia seeds
Optional Toppings for Serving:
- Extra non-dairy milk unsweetened coconut or almond milk
- Fresh fruit chopped pecans or other nut
- Extra pure maple syrup for an added drizzle of sweetness
- Unsweetened applesauce
- Natural peanut or almond butter
Instructions
- Add all the wet ingredients to a mixing bowl: unsweetened coconut milk, applesauce, eggs, vanilla extract, pure maple syrup
- And mix well.
- Next add dry ingredients: rolled oats, ground cinnamon, chia seeds and stir until completely combined
- Pour into a lightly greased with coconut oil 9x9 baking dish.
- Bake @ 350℉ for 45 minutes. Serve warm with optional toppings if desired.
- Enjoy!
Notes
Variations/Alternative Text
The variation potential of the recipe is endless! You can add fruit or nuts to the ingredients prior to cooking.
One of my favorites is swapping the applesauce for pumpkin puree for a lovely fall flavor.
FAQ’s
The baked oatmeal is firmer than I would like.
That is an easy thing to fix. If you would like more oatmeal texture. Simply use only 2 cups of oats, an extra egg, about ½ cup more applesauce and coconut milk and your baked oatmeal won’t set up as firm.
Can I make more or less of this recipe?
Definitely! The ingredient ratio of this recipe is quite forgiving so you can round to the closest whole egg and adjust the other ingredient amounts to fit your serving needs.
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