Super easy make-ahead, baked oatmeal, packed with fruit and veggies! I used carrot, zucchini, banana and blueberries in these breakfast bars.
It comes together in a snap, with the help of a blender. I like to freeze the bars in individual portions, and you've got a hearty and wholesome, nutritious, grab-and-go breakfast, anytime!
Best part, is you can make these dairy free with dairy-free milk, vegan, by using flaxseed eggs, gluten-free, with gluten-free oats, and add any kind of mix-ins you want, from raisins, to berries, to chocolate chips!
I give one to Kinsley for breakfast in the morning before school!
Healthy Baked Oatmeal
Ingredients
- 8 cups (about 1 cup less than 2lbs) old fashioned rolled oats
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons baking powder
- 2 very ripe bananas (may sub apple sauce or pumpkin puree)
- 2 large carrots
- 1 medium zucchini
- 4 large eggs
- 4 cups milk of choice (may sub water)
- optional sweetener: up to 1/2 cup agave or honey or brown sugar
- 1 teaspoon vanilla extract
- 4 cups mix-ins (blueberries, raisins, chocolate chips, chopped apples, etc.)
Directions
Line a 9x13-inch pan with foil or parchment paper for easy removal and spray with non-stick spray. Prettiest oven to 350ºF.
Mix together the oats, cinnamon, nutmeg and baking powder in a large mixing bowl. Add the banana, carrot, zucchini, eggs, milk, sweetener if using, and vanilla to a blender and puree until smooth. Pour on top of oat mixture and stir with a spatula or wooden spoon until combine. Fold in the mix-ins.
Pour into prepared baking pan and smooth with spatula. Sprinkle with cinnamon and drizzle of sweetener, if desired. Bake for ~60 minutes.
Let cool and cut into bars. Store in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. If freezing, wrap each cut bar in plastic wrap and place in a gallon freezer bag. To reheat, microwave individual portions for 1 minute or bake in the toaster oven at 350ºF for 5-10 minutes.
