How to Make Oatmeal (The BEST Method!)

This post is all about How to Make Oatmeal! We tested so many different types of oatmeal with different cooking methods until we found the three that produced the best oatmeal! We used both old fashioned rolled oats (on the stovetop and instant pot) and steel cut oats (in the instant pot) and perfected recipes that are great for a warm hearty breakfast or make ahead prep for the week!

Instant pot oatmeal

How to Make Oatmeal

It’s another How to Wednesday post and today we are talking all about How to Make Oatmeal. But not just any oatmeal, we set out in search of the best oatmeal and the best cooking method! There are so many different choices out there and we tried them all to pick which ones were no only the tastiest, but also for the easiest and quickest cooking method to get you a whole grain, gluten-free, easy breakfast on the table, with leftovers serving as meal prep.

For a few weeks in a row, we made A LOT of oatmeal. We tried and tested every type of oatmeal and every method we had heard of. After eating lots of oats (so much so that we haven’t eaten any since) we have decided on two methods (stovetop and Instant Pot) using two different types of oats (rolled oats and steel cut oats) as the BEST METHOD of How to Make Oatmeal. Each recipe produces a slightly different taste and texture of the oats and each has it’s own redeeming quality and characteristics.

Our favorite oatmeal recipes are for:

  • Stovetop Rolled Oats: This is hands down the quickest method to cook rolled oats. It’s done in under 15 minutes and results in nicely textured creamy oats.
  • Instant Pot Rolled Oats: This is the easiest method to make rolled oats that results in a super creamy oatmeal that doesn’t require any stirring and is done in around 30 minutes, which means you can start it as soon as you wake up and breakfast will be done for you (and your family) by the time you’ve showered and gotten ready!
  • Instant Pot Steel Cut Oats: This is the quickest and easiest method to cook steel cut oats! The hands-off cooking method takes almost the same amount of time as rolled oats and is super creamy. The texture of steel cut oats has more bite to it!

How to make oats

You may notice some omissions in this post and that’s because we tried them, and didn’t like it. The biggest omission from here is that we did not include slow cooker overnight oats. We tried making them more than 4 times with both rolled oats and steel cut oats and in the end we just felt that they tasted like they were overcooked. We even tried making them with the “warm setting” on the slow cooker and they still were not to our liking.

This is obviously a matter of preferences, but we preferred to have oats that still kept a nice texture so we are not including instruction on cooking them overnight in a slow cooker. We also are not including quick oats here, because we felt it did not take much more time to make the old fashioned rolled oats  and felt they have a far better texture. Are you sensing a theme here? We prefer the oats that keep there structure well and do not get cooked so much that they turn into one mass and so that is why we are recommending these three methods to make the best oatmeal.

Does Oatmeal Taste Better with Milk or Water?

When oatmeal is cooked with just water it is REALLY plain. We preferred a combination of almond milk and water in our recipes, but you can feel free to sub in other milk whether it be dairy or dairy-free. We like the combination of milk and water because it was perfectly balanced and the flavor didn’t overwhelm the oats, but also brought some creaminess to them.

How to Make Old Fashioned Rolled Oats?

We are recommending to make old fashioned rolled oats with two methods: stove top and instant pot! The stove top is the quickest method with oatmeal ready in about 15 minutes. If this still feels like too much than you can make ahead of time and simply reheat it! The other method is in the instant pot which is the easiest method. It requires no stirring and you can accomplish other things while it’s cooking!

How to cook oatmeal

How do you make the best steel cut oats?

The instant pot is the best method to cook steel cut oats! It’s the quickest method, that produces the best taste and texture. But there is a catch: you can’t cook them straight inside the pot! We found that some parts of the oats got overcooked and produced a rubber-y oatmeal, so we used the pot-in-pot method to make the oatmeal. This simply means we cooked the oatmeal inside of a bowl that sat on a trivet! It produces the most luxuriously creamy oatmeal, without any cream!

Are oats gluten free?

Oats are naturally gluten-free, but they can sometimes be processed in a facility where wheat products are also processed so there can be cross-contamination. If you are sensitive to gluten be sure to purchase oats that are labelled gluten-free!

How do I make oatmeal

What can I put on top of oats?

There is an endless number of toppings you can add to oats! Below find some examples with a suggested amount for a typical serving bowl of oatmeal. Have fun and mix and match these serving suggestions!

Sweet:

  • 2 teaspoon maple syrup / honey
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons raisins, nuts, shredded coconut
  • 1-2 tablespoons drizzled almond butter, peanut butter or sun butter
  • 1-2 tablespoons cashew cream
  • 1/4 fruit like berries, banana or chopped apple (you can also add the apple while cooking for a twist)
  • 1/4 cup granola
  • 2 tablespoons seeds (such as chia, flax, pumpkin or sunflower)
  • 1 scoop protein powder or collagen peptides (add while still hot and stir to combine)
  • 1/2 teaspoon spices like cinnamon or pumpkin pie spice

Savory:

  • 1 strip crumbled cooked bacon or sausage
  • 1-2 tablespoons tahini
  • 2 tablespoons shredded cheddar cheese
  • 1 tablespoons sliced green onion
  • 1/2 teaspoon spices like cumin or chili powder

How do you make oatmeal

If you like this oatmeal post, check out these others:

How to Make Oatmeal

Prep Time 00:05 Cook Time 00:10 Serves 4

Ingredients

Stove Top Rolled Oats

Instant Pot Rolled Oats

  • 2 cups (old-fashioned) rolled oats
  • 2 cups water
  • 2 cups milk of choice
  • pinch of salt

Instant Pot Steel Cut Oats

  • 1 cup steel cut oats
  • 1 cup water
  • 1 cup milk of choice (we used almond milk)
  • Pinch of salt
  • 2 tablespoons maple syrup (optional)

For Serving for each portion

  • 2 teaspoon maple syrup / honey
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons raisins, nuts, shredded coconut
  • 1-2 tablespoons drizzled almond butter, peanut butter
  • 1-2 tablespoons cashew cream
  • 1/4 fruit like berries, banana or chopped apple (you can also add the apple while cooking for a twist)
  • 1/4 cup granola
  • 2 tablespoons seeds (such as chia, flax, pumpkin or sunflower)
  • 1 scoop protein powder or collagen peptides (add while still hot and stir to combine)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon tahini
  • 1 strip crumbled cooked bacon or sausage
  • 2 tablespoons shredded cheddar cheese
  • 1 tablespoons sliced green onion

Directions

Stovetop Rolled Oats:

  1. In a pot over medium heat bring water to a boil with salt
  2. Add oatmeal and lower the heat. Cook for 8-10 minutes, stirring often, until the oatmeal is creamy and tender. Stir in maple syrup, if using.
  3. Serve immediately with toppings, as desired or for make-ahead place in individual containers and let cool completely before covering. Oatmeal will keep in the refrigerator for up to 5 days. Reheat gently on the stovetop with a little extra water or milk, or using preferred method.

Instant Pot Rolled Oats:

  1. In a 6 or 8 quart instant pot, place metal steaming rack and 1 cup of water inside the inner pot.
  2. Inside a heat safe medium bowl mix together oats, water, milk of choice, pinch of salt and maple syrup, if using. (see note about bowl)
  3. Place the bowl on top of the rack, place the lid on the Instant Pot and set the valve to sealing.
  4. Cook on manual high pressure for 8 minutes. Allow pressure to release naturally for 10 minutes, and then release any remaining pressure.
  5. Remove bowl from Instant Pot and serve with desired toppings.
  6. If preparing make-ahead oatmeal, place into individual containers and let cool completely before covering. Oatmeal will keep in the refrigerator for up to 5 days. Reheat gently on the stove top with a little extra water or milk, or using preferred method.

Instant Pot Steel Cut Oats:

  1. In a 6 or 8 quart instant pot, place metal steaming rack and 1 cup of water in the inner pot.
  2. Inside a heat safe medium bowl mix together oats, water, milk of choice, pinch of salt and maple syrup, if using. (see note about bowl)
  3. Place the bowl on top of the rack, place the lid on the Instant Pot and set the valve to sealing.
  4. Cook on manual high pressure for 10 minutes. Allow pressure to release naturally for 10 minutes, and then release any remaining pressure.
  5. Remove bowl from Instant Pot and serve with desired toppings.
  6. If preparing make-ahead oatmeal, place into individual containers and let cool completely before covering. Oatmeal will keep in the refrigerator for up to 5 days. Reheat gently on the stove top with a little extra water or milk, or using preferred method.

Recipe Notes

  1. If you are strict gluten-free make sure to buy oats that are labelled as being gluten-free!
  2. We used stainless steel and pyrex bowls during testing. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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How to Make THE BEST Oatmeal

Chocolate Peppermint Baked Oatmeal

This Chocolate Peppermint Baked Oatmeal is the perfect breakfast for a crowd and so easy to make! It is as good freshly baked as it is for meal prep. This festive flavor combination of chocolate and peppermint is sure to be a favorite! It is dairy and refined sugar free and a great fiber-rich breakfast or snack! Made in partnership with my friends at Carrington Farms!

Chocolate Peppermint Oatmeal Bake

Chocolate Peppermint Baked Oatmeal

The holidays are right around the corner and we know that this Chocolate Peppermint Baked Oatmeal will be a crowd pleaser on a leisurely morning surrounded by family and friends. Or really, anytime! We’ve taken our classic oatmeal bake recipe and made it festive with chocolate and peppermint and it is SO DELICIOUS! You can customize how much of a “treat” you want it to be with the amount of maple syrup and chocolate chips added.

Chocolate Peppermint Oatmeal Bake

What is baked oatmeal?

Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

How do you make baked oatmeal?

It’s so easy!

  • Combine your dry ingredients.
  • Add in your wet ingredients.
  • Pour into your greased, or lined with parchment paper, baking dish.
  • Bake!

Oatmeal Bake Ingredients

This post was made in partnership with Carrington Farms! If you haven’t heard of this brand before, Carrington Farms makes delicious, ethically sourced, non-genetically modified products made from simple, clean, and real ingredients that are easy to incorporate into every lifestyle. Their innovation-forward and family-centric company is dedicated to providing the highest quality and most accessible natural foods for anyone looking to make better health choices.

If you take a look at their website, they offer so many natural products that make managing healthy habits easy. In our Chocolate Peppermint Baked Oatmeal recipe we are using unflavored Organic Liquid Coconut Cooking Oil that helps keep a great texture and moisture level. It’s an alternative to traditional oils, that remains liquid all the time but still retains all the benefits of traditional coconut oil, like MCTs (which are utilized by the body for energy production and can aid in calorie burning) but it doesn’t taste like coconut! It’s totally neutral in flavor and this is key for me because I only like tasting the coconut flavor in food that is supposed to taste like coconut!

Chocolate Peppermint Oatmeal Bake

How do you serve baked oatmeal?

There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

Chocolate Peppermint Oatmeal Bake

Like this breakfast for a crowd? Check out these others:

Chocolate Peppermint Baked Oatmeal

Prep Time 00:10 Cook Time 00:40 Serves 9

Ingredients

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, Carrington Farms Organic Coconut Cooking Oil, and vanilla and peppermint extract and whisk to fully combine. 
  3. To the wet ingredients add oats, chocolate chips, cocoa powder, chia, baking powder, and salt and mix until fully combined.
  4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

Recipe Notes

  1. For a barely sweet oatmeal bake, use 1/4 cup maple syrup. If you'd like it a bit more on the sweeter side, use 1/3 cup maple syrup.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Carrington Farms. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Gluten Free Pumpkin Pie (Nut-Free, Too!)

This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our new (nut-free) crust that is so simple to put together! It’s the quintessential fall pie, destined to be the star of your holiday dessert table!

Is pumpkin pie filling gluten free?

Gluten Free Pumpkin Pie

Thanksgiving is coming and I think you’d be hard pressed to find a Thanksgiving dessert table without a Pumpkin Pie on it. We’re excited to share our Gluten Free Pumpkin Pie recipe with you today, introducing our new NUT-FREE crust that so many of you have been asking for. If you don’t need to be nut-free and would rather avoid oats, feel free to use our classic pie dough, found here. The pie filling is dairy-free (but the crust isn’t as we use butter, but we offer a few subs in the notes) and the pumpkin flavor really shines through in the filling!

Is pumpkin gluten free?

Typically our crust recipe, featured in our Gluten Free Apple Pie recipe, among others, uses almond flour as the base. So many of you have reached out to ask for a replacement because of nut allergies so we worked hard bringing you this nut-free crust. You may have noticed that we don’t develop a lot of recipes that use gluten-free mixes and flour blends because we love to be able to control what is added to our food. While they certainly have their place in the gluten-free world, here at LCK we would rather start with one type of gluten-free flour and build a recipe off of that to minimize what is added to our food.

Usually, that is almond flour first and foremost, so we really had our work cut out for us when we began developing a nut free crust for you. We started working on nut-free recipes by switching over the Best Paleo Bread to the best Nut-Free Bread using a 1-1 sub with store-bought oat flour. It worked so well we knew we wanted to start there.

After we got the proportions down, we needed to adjust the moisture level since oat flour can suck liquid up (like oatmeal does). For this recipe we found that adding in the right level of salt, maple syrup, and egg and a touch of water did the trick. In the future we are going to experiment with adding in different spices and flavors with this crust to see if it works in other recipes, but for now we are super happy with how this works for our Gluten Free Pumpkin Pie.

Gluten free pumpkin pie recipe from scratch

How To Make Gluten-Free Pie Crust

The best part about this crust is that it is SO EASY to put together. The dough comes together in a food processor in a few minutes. Just make sure that you don’t overprocess the dough: Once it has come together stop running the processor. After it’s made you CAN roll out the dough right away, which we love. This is unusual for pie crusts, that usually need to wait to rest and firm up. We found it easiest to roll the dough between two sheets of plastic. Normally we shy away from plastics, but in this crust it really is easiest if you use that vs. parchment paper. But if you don’t keep plastic in your home (we get it!), parchment will do in a bind!

We really loved working with this dough and found it simple. It should look similar to the photo above. We worked with this dough over a dozen times and have always found it super simple to work with, but we’ve gotten some feedback that some people making the dough found it wet. After testing it some more, while we never have been able to accidentally make a wet dough when following the recipe,  we’ve discovered that oat flour is a bit difficult to measure out properly in the cup measurement because sometimes it is more densely packed in the bag than others. For fool proof measuring you can weigh out the oat flour instead. If you find your dough a bit more wet than the above photo add in oat flour a tablespoon at a time until it feels workable.

Once the dough is rolled out, invert into the pie pan right way and parbake the crust to ensure no soggy bottoms! If you’d rather wait to roll the crust you can store the pastry, wrapped in plastic,  in the refrigerator for two days, but let it warm up a tiny bit before rolling (about 5-10 minutes depending on how warm your kitchen is). Once you have par-baked the pie you MUST bake it with the filling immediately after. If you wait in between par-baking and filling the shell there is a chance the crust can crack a bit. It’s not the end of the world if it does, as the pie will still bake up alright, but it’s an easy mistake to avoid by making sure you par-bake the crust and bake the filling together without waiting in between those two steps. If it does crack a bit, which we did see happen in testing if we waited in between par-baking and filling, the slight cracks magically came back together the next day.

Easy gluten free pumpkin pie

Tips for Rolling Out Dough and Baking

  1. Don’t overwork the dough in the food processor! Once it “comes together” stop! Take it out.
  2. You can roll the dough right away! The oat flour crust works best when it is made, rolled and baked all at the same time. Luckily it really doesn’t take too much time! If you need to make the pie in steps it is better to make the dough ahead of time (up to 2 days) and then let it warm up a bit before rolling. But you must par-bake and bake the filling all at once.
  3. Don’t over whip the eggs in the filling. Whisk the eggs until they are combined with the filling. One classic mistake people make when baking pumpkin pie is to over whisk the eggs. This creates air in the custard and can lead to the custard rising too quick and then falling or cracking.
  4. Want to avoid a big crack in the filling? Don’t overbake the pie! Your pumpkin filling (or custard) should be just starting to set up when you take it out of the oven. The edges of the filling should be slightly puffy, but the center should still wiggle. The pie will continue cooking after it has come out of the oven and sets up in the refrigerator. Don’t worry if you do get a crack, it won’t affect the flavor but it is prettier without it.
  5. Cool the pie completely before placing in the refrigerator, and then let it set up completely in the refrigerator before slicing, at least 3 hours.

Gluten free pumpkin pie crust

For this recipe we used these tools:

Like this gluten free holiday recipe, check out these others?

Watch the video:


Gluten Free Pumpkin Pie

Prep Time 00:25 Cook Time 01:00 Serves 8

Ingredients

For the Nut-Free Gluten-Free Crust

For the Pumpkin Pie

Directions

  1. Pre-heat oven to 350ºF.
  2. In a food processor combine oat flour, tapioca flour, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  3. In a small bowl whisk egg, water and maple syrup together. With the food processor running, add egg mixture and process until the dough just comes together.
  4. Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out into a 12" circle and take off the top piece of plastic. Invert into a 9" pie pan and crimp the edges. If desired, brush with egg wash for a more golden crust, but this is not necessary.
  5. Par-bake the pie crust by placing a piece of parchment inside the crust and fill with pie weights (or dried beans or rice) for 10 minutes.
  6. Meanwhile make the filling by combing all the filling ingredients and whisk to combine.
  7. Once par-baked remove the pie weights and parchment paper and pour the filling into the shell and bake in a preheated 350 degree oven for 50 minutes, or until the filling is set on the edges but still slightly wobbly in the middle (see note). If crust is browning too quickly cover it with foil.
  8. Let cool briefly, about 1 hour before placing in the refrigerator to continue to set for another 3 hours.

Recipe Notes

  1. Make sure to read over the posts for tips and tricks on how to make the BEST Pumpkin Pie.
  2. We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
  3. If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
  4. Take care not to overcook the pie. The edges of the pie filling should be set and barely puffy until about 3" in and the rest of the pie will still be wobbly. It will continue to cook and set as it cools. If the pie is overcooked it will crack, which is not the end of the world, but would be visually more appealing without it.
  5. We decorated this Pumpkin Pie with some leaf cut-outs. If you'd like to do this too you will need to make a second batch of dough. Simply double the ingredients and make the same way in a large food processor. Roll out on a sheet of parchment and using a cookie cutter, cut out the leaves and place on a parchment lined baking sheet. Bake separately while parbaking the crust.
  6. If you don't tolerate oats, check out are classic pie crust recipe here.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Apple Cinnamon Baked Oatmeal (Gluten-Free)

This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.

How do you cook oats in the oven?

Apple Cinnamon Baked Oatmeal

Everyone has been absolutely loving our new Peanut Butter, Banana, Chocolate Chip Baked Oatmeal, so we decided to make another amazing version!

You CANNOT go wrong with apple and cinnamon baked in an oatmeal, right? This flavor combination reminds me of the little oatmeal packets I used to have when I was a kid, but of course cleaned up and using whole ingredients that I feel good about baking with and eating. It’s so easy to put together, using only one bowl and once it’s mixed together you place it in the oven and forget it. It’s perfect for breakfast, an after school snack or to bring along to a potluck.

How long do you keep baked oats in the fridge

What is baked oatmeal?

Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

How do you make baked oatmeal?

It’s so easy!

  • Combine your dry ingredients.
  • Add in your wet ingredients.
  • Pour into your greased, or lined with parchment paper, baking dish.
  • Bake!

Can I bake oats?

How do you serve baked oatmeal?

There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

If you like this oat recipe, check out these others:

Apple and Cinnamon Baked Oatmeal

Prep Time 00:10 Cook Time 00:40 Yields 9

Ingredients

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan and placing it inside.
  2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, oil, and vanilla and whisk to fully combine. 
  3. To the wet ingredients add oats, baking powder, chia, cinnamon, salt and grated apples and mix until fully combined.
  4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

Recipe Notes

  1. We topped the oatmeal bake with a few pieces of diced apple. Reserve a small piece of the apple before grating if desired to top the oatmeal bake with.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Peanut Butter, Banana, Chocolate Chip Baked Oatmeal

This dairy-free and gluten-free Peanut Butter, Banana, and Chocolate Chip Baked Oatmeal is the ultimate make-ahead fiber-rich breakfast for a busy week, perfect for a breakfast potluck, or snack, and is absolutely the best flavor combo! Made in partnership with Enjoy Life Foods!

Healthy Baked Oatmeal

Baked Oatmeal

I am so excited about this healthy baked oatmeal recipe! Who doesn’t love the combination of peanut butter, banana, and chocolate chips baked into an ooey-gooey fiber rich breakfast bake? It’s a super simple one-bowl recipe and can easily be made ahead of time, though we do think it is SO TASTY straight from the oven too. This oatmeal bake is based off of our popular Oatmeal Cups recipe so it has the perfect almond milk (or milk of choice) to oats ratio.Baked Oatmeal

I’ve been using Enjoy Life Foods chocolate for YEARS! All their products are specially made to be free from gluten and the 14 most common food allergens – wheat, peanuts, tree nuts, dairy, casein, soy, egg, sesame, sulfites, lupin, mustard, fish, shellfish & crustaceans. They even make all of products in a special allergy friendly facility, which is pretty great. Plus, the chocolate is delicious! I love the dark chocolate chips and the mini chocolate chips for all of our baking, especially this oatmeal!

I find Enjoy Life Chocolate in all of my major grocery stores which is a huge time saving bonus, and you can use their easy Store Locator to find stores near you! PLUS, here’s a special coupon for $2 off their baking chocolate – you can print and use in-store!

Baked Oatmeal Ingredients

Will baked oatmeal freeze?

When it comes to freezing baked oatmeal, you simply make up the baked oatmeal recipe, let it cool, and freeze it!

How do you make baked oatmeal

  • Combine your dry ingredients.
  • Add in your wet ingredients.
  • Pour into your greased, or lined with parchment paper, baking dish.
  • Bake!

Peanut Butter Banana Chocolate Chip Baked Oatmeal

What Oats Should You Use

  • Use rolled oats, not quick cooking oats. If gluten-free, make sure you buy gluten-free rolled oats.
  • Can you bake instant oatmeal? The short answer is not really! Instant oatmeal is different than regular oatmeal because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats!

P.S. You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.

Baked Oatmeal Recipe

Want other oatmeal recipes? Try our favorite oatmeal and overnight oat recipes:

Watch the video:

 

Peanut Butter, Banana and Chocolate Baked Oatmeal

Prep Time 00:10 Cook Time 00:40 Yields 9

Ingredients

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan (for easy removal of bake).
  2. In a large bowl mash bananas until they are smooth. Add eggs and whisk to combine. Then add peanut butter, maple syrup, almond milk, oil, apple sauce and vanilla until fully combined.
  3. To the wet ingredients add oats, baking powder, chia, salt and chocolate chips and mix until fully combined.
  4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
  5. Scoop or cut and serve warm as is or with almond milk, or cool and slice into 9 square portions.

Recipe Notes

  1. You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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This post is sponsored by Enjoy Life Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Lemon Poppy Seed Overnight Oats (Gluten-Free)

This Lemon Poppy Seed Overnight Oats recipe is the best bright start to a morning that doesn’t involve any cooking. It’s creamy (without any dairy), full of citrus and poppy seeds and packs a lot of fiber into your breakfast. This is the perfect make-ahead and egg-free breakfast that is also vegan-friendly and gluten-free (when using GF oats)!

lemon poppy seed overnight oats

Lemon Poppy Seed Overnight Oats

We’ve heard you and we know you love oats! And we are positive these Lemon Poppy Seed Overnight Oats will not disappoint. They are such a bright and creamy start to the day. We love the citrus profile on these, and have been so happy with our almond milk to oats ratio that gives such a creamy and decadent taste.

overnight oats healthy

How Do You Make Overnight Oats?

It’s so super simple to make overnight oats! Simply measure out the oats, milk of choice and additional flavors and place in a mason jar. Give it a shake and close it up and place in the refrigerator. You can leave it to sit overnight, as the name suggests, but really it is ready to consume after about 3 hours.

Do you eat overnight oats hot or cold?

Overnight oats are a great and easy on-the-go breakfast! Grab it out of the fridge, cold or if you really want to heat it up place it in a small pan and warm it up with a little extra almond milk on low heat (or in the microwave if you use one).

basic overnight oats recipe

What type of oats do you use for overnight oats?

We recommend using gluten-free rolled oats for this recipe. You can use quick oats, but they might have a slightly softer texture when compared to old-fashioned rolled oats.

How long can you keep overnight oats in the refrigerator?

I keep my overnight oats for up to 3 days in the refrigerator. If it has fresh fruit it will keep for 1 day.

overnight oats without yogurt

If you like this oat recipe, check out these others:

 

Lemon Poppy Seed Overnight Oats (Gluten-Free)

Prep Time 00:10 Serves 2

Ingredients

Directions

  1. Place all ingredients into a jar and mix well to combine.
  2. Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.

Recipe Notes

  1. If desired, add more almond milk before serving, but this is the amount we prefer.
  2. Store in the refrigerator for 3 days.
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