Getting into the cooler months, a nice bowl of warm oatmeal sounds like the perfect start to my day. But who has time in the morning to make oatmeal? No, I’m not talking about the pre-packaged instant flavored stuff. Stay far away from that. I’m talking about real oats, cooked on the stove and jazzed up however you choose. While I try and make time in the morning to actually make breakfast, some mornings just don’t work out that way. That’s where my pre-made baked oatmeal comes in. Whip it up on Sunday and you’ll have it for the entire week. Can’t eat it all in one week? No problem. Slice it up and freeze in individual servings for later.

My Cacao-Cherry Baked Oatmeal is packed with fiber and healthy fats, and is a good source of protein to start your morning on the right foot. It will keep you satisfied and energized all morning long! And the best thing about it is that you don’t even have to think about what you’re going to have for breakfast because it’s already made and ready to go. No excuse for you breakfast skippers out there. If you’re serious about getting healthy you need to make breakfast a priority. And not just any breakfast, it needs to be nourishing and filling, both which are satisfied by this baked oatmeal.

[all ingredients combined.]

Some tasty + nutritious extras you can add to your baked oatmeal include:

[1] GROUND FLAX SEED. Try adding a couple of tablespoons to the batter before baking. This will add some healthy anti-inflammatory omega-3 fats which we all could use a little more of.

[2] HEMP SEEDS for additional protein. Add a ¼ cup or so of these protein packed seeds to the batter before baking.

[3] ADDITIONAL SPICES. Nutmeg, allspice, ground cloves, etc.

[4] RAW NUTS. Try adding a ½ cup or so of your favorite raw nuts like almonds or walnuts to the batter before baking, or top your oatmeal with slivered almonds for an added crunch.

[5] ASSORTED FRUITS. Not a fan of cherries? Try blueberries, raspberries, blackberries, apples or pears instead – or try a combo of your favorites. Really whatever fruit you like would taste great.

[ready for the oven.]

Coconut sugar.

I love using coconut sugar in baking and with other sweet goodies. While sugar is still sugar, coconut sugar is less refined than white sugar and it contains some nutrients including: potassium, magnesium, iron and vitamin C. Coconut sugar is also lower glycemic than its white sugar counterpart, making it a better alternative for those watching your blood sugar, but also for anyone looking for a slightly healthier white sugar alternative. It can be swapped one for one with white sugar, so next time you’re at the grocery store, grab a bag, or buy it online here.

Check out my full recipe + directionS for this divine Cacao-Cherry Baked Oatmeal below!

[golden brown and right out of the oven.]

Cherry-Cacao Baked Oatmeal

servings: about 9

INGREDIENTS

• 2½ cups gluten free oats [Bob’s Red Mill® brand are certified gluten free]
• ½ cup shredded unsweetened coconut
• ¼ cup cacao nibs
• 1 Tbsp cinnamon
• ½ cup coconut sugar
• ½ tsp ground ginger or 1 tsp freshly grated ginger
• 1 tsp baking powder
• 1 cup unsweetened coconut or almond milk
• 1 – 1½ cups fresh or frozen pitted tart cherries [no sugar added] – I get my frozen cherries from Costco
• 2 organic eggs
• ½ cup unrefined coconut oil, melted
• 1 tsp vanilla
• pinch sea salt

DIRECTIONS

Preheat oven to 350 degrees. In a medium sized mixing bowl combine all dry ingredients [oats, shredded coconut, cacao nibs, cinnamon, coconut sugar, ginger, baking powder and sea salt. Next, in a small bowl combine coconut milk, eggs, coconut oil and vanilla, and mix well to combine well. Add wet ingredients to dry ingredients and mix well. Add cherries and fold into oatmeal batter. Place raw oatmeal batter into a parchment paper lines 9″ x 9″ baking dish and flatten out the top as evenly as possible. Bake for about 40 minutes or until the top begins to look golden brown. Let cool slightly before slicing and serving. Enjoy warm or chilled.

This baked oatmeal makes a great weekly breakfast or hearty dessert. Also, you can slice up and freeze individual squares for later.

To jazz this up as a healthy dessert, try topping it with a little homemade coconut whipped cream. You won’t even be able to tell it’s healthy!

[yum.]

Cacao-Cherry Baked Oatmeal [gluten-free]

 

Print

Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: Angela Freed

Recipe type: Breakfast, Dessert

Serves: 9 squares

Ingredients

• 2½ cups gluten free oats [Bob's Red Mill® brand are certified gluten free]
• ½ cup shredded unsweetened coconut
• ¼ cup cacao nibs
• 1 Tbsp cinnamon
• ½ cup coconut sugar
• ½ tsp ground ginger or 1 tsp freshly grated ginger
• 1 tsp baking powder
• 1 cup unsweetened coconut or almond milk
• 1 - 1½ cups fresh or frozen pitted tart cherries [no sugar added] - I get my frozen cherries from Costco
• 2 organic eggs
• ½ cup unrefined coconut oil, melted
• 1 tsp vanilla
• pinch sea salt

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized mixing bowl combine all dry ingredients [oats, shredded coconut, cacao nibs, cinnamon, coconut sugar, ginger, baking powder and sea salt.
3. Next, in a small bowl combine coconut milk, eggs, coconut oil and vanilla, and mix well to combine well.
4. Add wet ingredients to dry ingredients and mix well.
5. Add cherries and fold into oatmeal batter.
6. Place raw oatmeal batter into a parchment paper lines 9" x 9" baking dish and flatten out the top as evenly as possible.
7. Bake for about 40 minutes or until the top begins to look golden brown.
8. Let cool slightly before slicing and serving. Enjoy warm or chilled.
9. This baked oatmeal makes a great weekly breakfast or hearty dessert. Also, you can slice up and freeze individual squares for later.
10. To jazz this up as a healthy dessert, try topping it with a little homemade coconut whipped cream. You won't even be able to tell it's healthy!

3.4.3177

What did you think about this recipe? Let me know in the comments below 🙂