The Perfect, Cozy Make-Ahead Breakfast!
I got really interested in baked oatmeal this winter, as it seemed like an easy #mealprep option and we were getting ready to welcome our baby girl into this world in February. Needless to say, I went a bit meal prep (freezer prep) crazy and I enjoyed many versions of baked oatmeal since our daughter was born! I found that not only is baked oatmeal a perfect meal prep option for the upcoming week, but it also freezes so well for long-term storage! This makes it ideal for an easy, cozy breakfast that tastes decadent but only takes a couple of minutes out of your busy morning - simply store in the refrigerator or pre-portion pieces and store in the freezer! In order to warm it up, just pop it in the microwave for about 1 minute (or a little longer if frozen) or warm it in the toaster oven if you have a few extra minutes. This recipe is already suitable for a gluten free diet, plus I included a few simple swaps below in order to make this recipe suitable for a low FODMAP diet for those who need it. I hope you love it!
Ingredients (yields 8 servings):
3 C rolled oats (270 g - use certified gluten free if needed)
1/2 C mashed bananas (this is about 2 medium bananas)
1 tsp baking powder (use certified gluten free if needed)
3 Tbsp ground flaxseed
2 large eggs
1/2 C cottage cheese*
2 C milk* (I used 2%)
2 Tbsp salted butter, melted and cooled to room temperature
2 tsp cinnamon
2 C blueberries
3 Tbsp pure maple syrup
1 1/2 Tbsp brown sugar
Nonstick cooking spray
*To make this recipe suitable for the low FODMAP diet, opt for lactose-free cottage cheese and lactose-free milk.
Preheat oven to 350 degrees Fahrenheit.
Spray a 9x13 inch baking dish with nonstick cooking spray.
Add oats to large mixing bowl. Add mashed bananas, baking powder, ground flaxseed, cinnamon and brown sugar. Mix dry ingredients together with a large spoon.
Whisk together eggs in separate bowl and add to large mixing bowl. Add cottage cheese, milk, butter and maple syrup and mix ingredients together.
Add blueberries and gently mix ingredients.
Transfer oat mixture to baking dish and bake in oven for about 50 minutes, or until set in the middle. Allow oats to cool for at least 10 minutes once you remove from oven. Allow oats and dish to fully cool before storing baking dish in fridge if not eating immediately. If freezing, allow dish to cool, then cut baked oatmeal into 8 pieces and store in pre-portioned sections in the freezer. Enjoy!
The Goods: What's Inside?
Nutritional Analysis Per Serving
Calories 307 calories, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 63 mg, Carbohydrates 45 g, Fiber 6 g, Protein 12 g, Sodium 195 mg, Calcium 131 mg