Perfect Autumn Baked Oatmeal


Good Morning my fellow readers,

let me describe the weather to you today. It is grey, cloudy, rainy and cold! Very cold! Today is one of those days that needs a little extra spice, something to look forward to.

Breakfast is not only the most important meal of the day but it it is also my personal favourite, therefore the only other thing to do after getting a fire started in the fire place is adding some colour to my day by making a bomb breakfast! Let me show you how to slay breakfast! I got you covered! Ever heard of baked oatmeal? No? Let me tell you, it is perfection! No really, it is so versatile. In warmer weather you can make it light by adding something simply like berries and on colder days you can spice it up with lots of hearty ingredients to make the perfect comfort meal brunch recipe!


How? It is very simple. After you have the base ready, it is fully up to you and your creativity what flavour you want your oatmeal to be. This recipe also works very well for Sunday brunches oder birthday breakfasts with friends!

In a bowl you are going to mix all the listed above ingredients together. Easy right? If you want to make it vegan you can create chia eggs by adding two tbsp of chia seeds with 4-6 tbsp water, set it aside to thicken up. Otherwise you could always just use two eggs instead. Both work. From here on you can get super creative by adding fruits, seeds, nut butters or even fun things like jam, Nutella or granola. I will list a few favourite variations down below. From here on you are going to pour the finished mixture into a dish of your choice – big enough to fit everything of course. I like adding some toppings before placing it in the oven like the nut butters, jams or granolas I mentioned previously. Once your finish with your master piece place the dish in a preheated oven of about 200 degrees Celsius or 350 Fahrenheit for 20-35 minutes. Your goal here is to have a golden crust on top and that most of the liquid is absorbed, so that it is more cake pudding like rather than porridge soupy. I like to serve it with some plain yoghurt.

Don’t have cups for measuring? No problem. Personally I never really follow a recipe 100% anyway, so just to have the ratio more or less balanced. I’d advice you to take any mug or cup that you have lying around in the kitchen and declare it as your 1 cup ratio for this recipe. If the recipe then calls for let’s say 3/4 cup of whatever ingredient, you can take that cup and approximately measure 3/4 of your cup out. Does that make sense? Of course it won’t be 100% exact but to be honest this is not one of those delicate recipes where everything has to be on point. Using measuring cups of course will make the process simpler.

My personal favourite variations:

The classic Apple and Cinnamon baked oatmeal:

Base + 1 cup chopped walnuts + more cinnamon + 1/4 tsp ground ginger + 1/4 tsp salt + 1 cup of diced apple + 1 tsp vanilla extract.

The berry medley brunch baked oatmeal:

Base + 1-2 cups of frozen mixed berries + 1 cup chopped walnuts + sprinkle or brown sugar. And to top it off swirl some raspberry jam into the batter and sprinkle some granola and more frozen berries on top.

The beloved Banana Bread baked Oatmeal:

Base + 2 mashed ripe bananas + 1/2 cup of walnuts, chopped + more cinnamon + vanilla extract.

The cheeky Peanut Butter Cup baked oatmeal:

Base – the cinnamon + 1 Cup Peanut butter + 1/2 cups of peanuts + 1/2 cups of chocolate chips.

The fancy Chocolate Orange baked oatmeal:

Base – cinnamon – apple sauce + 1/2 orange juice + 1 grated orange + 1/4 – 1/2 cup cacao powder + 1/2 cup chocolate chips + some brown sugar, if you think it needs to be sweeter.

My day is looking a lot better already, how about yours. Let me know if you ended up using one of the recipes from above and how you liked them. Talk to you on Saturday!