When it comes to make-ahead breakfasts, you can’t beat a good baked oatmeal recipe. All of your favorite trail mix ingredients are in this one!
When our family heads out on hikes, my youngest son (T) has an oversensitive radar for good scenery and view spots. And when I say view spots, I mean snack spots. “Mum, Dad, isn’t this a pretty view? And…where’s the beef jerky?” And then, “I think I should do a quality control taste test on those granola bites.” If it was up to T, we’d be stopping to enjoy the “view” every half mile or so!
For years, trail has been the quintessential trail mix snack, and the variations are virtually endless. One of these days, I’ll share my family’s favorite trail mix combinations with you. A couple of those combos have shown up in my Trail Mix Chocolate Bark and now this baked oatmeal.
As I mentioned when I shared my first baked oatmeal recipe, oatmeal has never really been my thing. I lay full blame on my grade 9 home economics teacher, who made us taste 20 kinds of cooked cereal in the course of 30 minutes. The queasy feeling hit me after the first five.
However, the firm, cooked texture of baked oatmeal changed the whole oatmeal game for me. No wet, soft texture. Rather, it’s more like a baked granola bar or dessert bar. I can do dessert bars!
We seem to have an unlimited supply of dried fruit and raw nuts in our pantry, so I just rummaged through to find the best combination. Of course, that’s completely subjective, so feel free to use any trail mix variation that appeals to you.
I thought about adding chocolate chips to the oatmeal. Who doesn’t love chocolate chips in their trail mix?! But I really wanted to make this a healthy breakfast option. Out with the chocolate chips, in with the unsweetened cocoa powder. The cocoa powder gave it the perfect chocolate-y twist while stopping me from getting twitchy about serving chocolate to my kids at breakfast.
Make this at the beginning of the week, and enjoy it for the rest of the week! Just put a piece in a bowl, pop it in the microwave for about 30 seconds and serve it with milk, if you wish.
Other make-ahead breakfast recipes:
Cookin’ Canuck’s Baked Egg, Broccoli & Feta Breakfast Casserole
Cookin’ Canuck’s Whole Wheat Banana Nut Muffins
Cookie + Kate’s Healthy Freezer Breakfast Burritos
Cook the Story’s Apple-Berry Crisp Breakfast Quinoa Bowl
The Yummy Life’s Make-Ahead Oatmeal Smoothies
- 1 cup steel cut oats (I use Bob's Red Mill)
- 3 tbsp ground flaxseed
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¾ tsp ground cinnamon
- ¾ tsp salt
- 2⅔ cup nonfat milk
- ⅓ cup pure maple syrup
- 2 tbsp melted coconut oil, cooled
- 1 egg
- 1 tsp pure vanilla extract
- ⅓ cup chopped dried apricots
- ⅓ cup dried cherries
- ⅓ cup chopped raw almonds
- Preheat the oven to 375 degrees F. Lightly coat an 8x8 baking pan with cooking spray.
- In a large bowl, stir together the steel cut oats, flaxseed, cocoa powder, baking powder, cinnamon and salt.
- In a medium bowl, whisk together the milk, maple syrup, coconut oil, egg and vanilla.
- Stir the milk mixture into the oat mixture. Stir to combine.
- Add the dried apricots, dried cherries and almonds, and stir again.
- Transfer the mixture to the prepared baking pan. Bake until the oatmeal is set and golden brown, 45 to 50 minutes.
- Let the mixture cool for 10 minutes. Cut into 9 squares. Serve with additional milk, if desired.
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