This baked oatmeal is the perfect back-to-school breakfast for hungry little minds. Preparing the oatmeal the night before as part of your meal prep saves time on an already rushed morning routine, and will get everyone out the door with their day started right.
Healthy fats from the coconut oil, almonds and eggs fuel the brain, while the fibre from the oats and apples helps us feel full for longer, preventing a morning blood sugar crash. The crisp top combined with a sweet centre offers the perfect contrasting taste and texture.
And as a back-to-school bonus: there are over 24 identified antioxidants and phytonutrients in cranberries, making them an immune-boosting superfood. They’re a great source of Vitamin C, which adds another layer of protection for a healthy school year ahead.
It’s not always possible to find fresh cranberries year-round, so I stock my freezer during the winter months when they’re in season. If you can’t find fresh or frozen cranberries, you can substitute with dried cranberries, raisins or another dried fruit.
Because fresh cranberries can be tart, especially to young tastebuds, I recommend not skimping on the natural sweetener. However, if you prefer to substitute with dried fruit, you can cut back on the natural sweeteners by half.
Serves: 8 servings
- 3 cups gluten-free oats
- ½ cup coconut sugar, honey or natural sweetener of choice
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1¾ cup almond milk
- 3 eggs
- ½ cup coconut oil, melted
- ½ cup fresh or frozen cranberries, plus an extra handful for the top
- 1 apple, chopped
- ¼ cup slivered almonds
- Preheat oven to 350. In a large bowl, mix oats, coconut sugar, baking powder, salt, and cinnamon.
- In a separate bowl, beat eggs, then add the almond milk and coconut oil. Stir into oat mixture.
- Fold in apples and cranberries, reserving some cranberries for the top. Sprinkle with slivered almonds. Pour into an ungreased baking dish (either 11 x 7 or 8 x 10, about 2L) and cook for 50 minutes.