This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Slightly sweet, cinnamon baked oatmeal with fresh bursts of blueberry…doused in (almond) milk and sprinkled with sugar (er, THM Super Sweet Blend)…this is one of my favorite breakfasts ever.
This yummy baked oatmeal recipe is mixed up the night before and baked fresh in the morning for a wonderful texture. It makes 4 servings, but if you don’t have 4 people to feed you can always refrigerate the leftovers and eat them throughout the week!
Top it with THM Super Sweet Blend (found in the Trim Healthy Mama online store) or your favorite low-glycemic sweetener and some unsweetened almond milk and dig in!
Trim Healthy Mamas, this is a great (E)nergizing breakfast. It contains protein from the oats as well as egg whites, so it can be a standalone meal on its own.
Unfamiliar with Trim Healthy Mama? Check out this page for helpful links and my quick synopsis of the plan!
Want to see more breakfast recipes? Check them out in my pictorial recipe index here!
You can find this recipe in my cookbook, Necessary Food.
- 2 cups old fashioned oats (use gluten free if necessary)
- 1 cup unsweetened almond milk (or carton coconut milk for a nut free option)
- ½ cup unsweetened applesauce
- ½ cup egg whites
- 1 tsp. vanilla extract
- 1 tsp. molasses
- 1 tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. salt
- 6 doonks THM Pure Stevia Extract Powder, or more to taste (a doonk is 1/32 tsp.)
- Blueberries (frozen or fresh) for topping
- THM Super Sweet Blend and unsweetened almond milk (or carton coconut milk) for serving
- Mix all ingredients except for the blueberries and serving ingredients together the night before baking the oatmeal. Refrigerate overnight. In the morning, pour the mixture into a greased 9-inch pie plate, smooth it out, and sprinkle with blueberries (press them into the oatmeal). Bake at 350 degrees F for 35 minutes. You can serve it with THM Super Sweet Blend and unsweetened almond milk if you like. Yields 4 servings. Leftovers are great the next day (refrigerate leftovers).
Suggested products:
- THM Pure Stevia Extract Powder and Super Sweet Blend can both be purchased from the Trim Healthy Mama online store.
This is so good!. Thank you for sharing your recipes. In place of apple I did use 2 smashed up ripe bananas and it is wonderful and just what I was looking for when I went on a banana oatmeal search. I also only used 3 donks of Stevia and 1 TBSP of Pyure. Was easy to put together with no special ingredients. Cooked up really well and is still soft in the center not dry like other baked oatmeal I have made. Will be a def go to for me.
I had copied a recipe that was similar to this and was wondering what size pan to use. I found your recipe and it had some ingredients the other recipe did not have. I had wondered about adding some of those ingredients as I studied the recipe, so I did. I am certain that it will come out better. It is in the oven now. Note to self: When I find a recipe I would like to try, check to see if Briana has one!
Have you tried this recipe in a muffin tin? I need my oats to be dry and not mushy. I thought maybe that would cook them a little firmer. I made the apple pie baked oats. Really good just a little to soft. It’s a texture thing. 🤷♀️ I really enjoy so many of your recipes.
No I haven’t, but I bet it would work. You might need to adjust the baking time…but just bake until you get the texture you’re looking for since you want them firmer anyway! If that doesn’t work, you could also try decreasing some of the liquid in the recipe and see if that helps.
Hi! I’m making this tonight for tomorrow morning but don’t use stevia. I’d like to substitute pure amber maple syrup. About how much would you recommend to achieve the same sweetness?
I’m sorry, but I’ve never used maple syrup for sweetening so I’m not sure. 🙂 I would just sweeten to taste.
We loved this recipe! Delicious, family approved! Thank you.
Can I make this without molasses?
Yes, but I like the “brown sugar” flavor it adds. 🙂 You could add a dash of maple extract in its place.
Wonderful, thank you.
This is delicious and satisfying! I don’t like super sweet oatmeal so used half the stevia and ate it without adding almond milk after baking. I don’t like soggy either. I will make it again!
Dear Briana,
Love your recipes. About the baked oatmeal – I have never refrigerated it overnight. I mix it exactly according to directions, but then I bake it in my convection oven at 350 for 35 minutes and it is PERFECT! One of my faves. Thank you for all your sharing.
Sincerely,
Barb in Rochester, NY
I’m glad you like it that way, Barbara!
Brianna, would you do exactly as the recipe when using steel cut oatmeal?
Thank you for all your yummy recipes
Hi Bella! I’ve actually never used steel cut oatmeal so I’m not sure how that would affect the recipe.
I enjoy using your THM recipes. Thanks so much. This one is good! 🙂
I’m so glad you enjoy the recipes, Allison! Thanks for making them!
Can I double this and put it in a 9×13? Would I have to bake it a little longer?
Yes, that works perfectly! You may need to bake a little longer.
So, I don’t like hot breakfast oatmeal, but I love oatmeal cookies. Since this is baked, is it more like a cookie than hot breakfast cereal?
It’s not as crunchy and dry as a cookie would be, but yes, it’s more of a cake-like texture than a hot breakfast cereal.
Could I add protein powder in this? Had Bariatric surgery need to increase my protein.
I bet that would work. 🙂
Do I need to add a serving of lean protein to this to make it an e meal? Or no? Sorry. I’m new to THM
You don’t have to because there are other sources of protein in this (oats have some protein of their own, plus the egg whites), but if it doesn’t keep you full for 3 hours, consider adding some lean protein. 🙂
We had this for breakfast and me and the kids loved it! Definitely making again.
Hi! I was wondering if you could put this in a 9×12 pan to make breakfast/snack bars? Would you not bake it as long? Thanks!
If I use a 9×13 pan, I make a double batch of this oatmeal. 🙂 I guess making it thinner with only one batch would probably work too! You may not have to bake as long, as you said.
Question, would it be permissible to use whole eggs?
If you don’t mind a crossover, that’s fine! The texture may be heavier.
Once it’s baked, why does it need to stay chilled? I wouldn’t normally keep a cake or oatmeal cookies chilled after baking so I wonder about this. Thanks!
This doesn’t have sugar or any other preservatives in it and it’s fairly moist, so I recommend keeping it in the refrigerator to keep it from spoiling. This is true for nearly all of my recipes. Without sugar, they just don’t keep as long unrefrigerated.
Thanks for clarifying. I prepped the whole dish last night incl berries on top and baked this morning….yum! I was afraid the berries would sink or seep or something (used part fresh and part frozen) but all turned out great. Only thing is: texture was like one big dense layer rather than ‘piece-y’ oats throughout like yours…… could this be due to smaller quick-style oats or add’l protein powder used or from setting overnight? Just wondering how I can improve it so it’s more ‘loose’ and not like solid mush texture-wise. Thanks again! PS- I only had pomegranate applesauce blend so used less sweetener and it didn’t seem to alter flavor or color too much. 🙂
Yes, the quick oats would contribute to that, I’m afraid. I’m not sure what you mean by “loose” – are you familiar with the texture of baked oatmeal? It’s not meant to be runny like the kind you boil on the stovetop. 🙂 It’s more of a dense oat cake.
Do you think it would work to sub a ripe mashed banana for the applesauce? I don’t usually keep applesauce on hand but I usually have a banana or two 🙂
It would make the whole thing taste like banana, but that should work. 🙂 I’ve also used Greek yogurt as a sub.
To eat this as a snack, would the serving size still be 1/4 of the pan? I’m brand new to THM and am trying to figure out serving sizes. 🙂
It really all depends on your own personal body and metabolism, how active you are throughout the day, and what else you’re eating. There really aren’t any hard and fast rules for portions other than to stay within the general guidelines of no more than 45g net carbs in an E meal so as to avoid a big insulin spike. (There is no limit to fat in an S meal.) Basically you just eat until you’re full but not stuffed. 🙂 So one day you might eat a breakfast-sized portion as an afternoon snack because you’re ravenously hungry, and one day you might decide to cut back a little and add some low-fat cottage cheese or Greek yogurt on the side instead of eating the whole piece of baked oatmeal to keep things lighter. There’s nothing wrong with eating the whole thing unless you run into a weight stall, in which case you might be eating too much.
Can I make this and freeze and get back out later for company?
I haven’t tried freezing it, but I think that should probably work. It will also keep for a couple of days in the fridge.
Is the molasses required? I couldn’t find it at my grocery store. Can I still make this and omit that ingredient? Or is there something easy I could replace it with?
Hmm…that’s strange. We can usually find molasses no problem at any local grocery store. You can just leave it out, and if you wish, you can add a dash of maple extract to add some “brown sugar” flavor. 🙂
Thank you. I made it this morning and omitted it since I didn’t have any. I thought we could only use blackstrap molasses. My stores only carry the super sugary stuff. 🙁
What type of molasses do you use? Since it is such a small amount, could it be left out or substituted with something else?
Oh…and hello from up the road in Spartanburg, SC! ?
Hi Lynda! Small world!! I’ve used several different types of molasses – Grandma’s is good. Blackstrap is preferred because of the minerals and stuff it contains, but it’s very strong. In this case you could just leave it out and maybe add a dash of maple flavoring to help with the “brown sugar” flavor.
Hey Briana! We love this recipe. I was wondering if it would be ok to add a garnish amount of walnuts? Would that still be considered an e? My hubby likes a little crunch.
Walnuts are an S fuel, but as long as you keep it to a garnish amount, you should stay under 5 g of fat and be just fine. 🙂
I did grease the pan. I will try baking it longer next time. I get scared to bake things too much longer than you’re supposed to because my oven burns things easily (it’s original to the house and very 1980s ?) but I will do that. Thanks!! ?
Sorry…this is probably a stupid question. Are we to put almond milk actually in the oatmeal along with the other ingredients to bake it as well as have the option to put it on top once it’s baked?? I only wonder because I put it in and mine came out kinda mushy. ? So maybe I shouldn’t have? I tried to get it out of the dish once it was baked and it wouldn’t come out in one slice like the picture. I had to just keep taking little bits out with my fork! ?
Yes, there is almond milk in the recipe before baking, and you also have the option to add it as a topping. Since ovens can vary in temperature, maybe yours needed baked a little longer? Did you grease your pan?
Hi! Excited for your cook book to be released, already ordered my copy 🙂 Does this have to sit overnight before its baked? Hoping to make some tonight for the work week!
The texture is more cake-like that way, so I highly suggest letting it soak overnight. However, it would probably work without soaking as well.
I only have Sweet Blend, not Super Sweet Blend. Are they the same thing? If so, am I correct in thinking that the 6 doonks needed would equal 6 tsp of Sweet Blend (according to the conversion chart)? If they are not the same thing, how much Sweet Blend do I use?
Yep, they’re the same thing! (Sweet Blend was repackaged as Super Sweet Blend after Gentle Sweet was introduced.) As always, start with less than you think you’ll need and adjust to taste (I personally don’t always find the conversion chart to suit my taste buds).
Brianna, this recipe is one of my favorites for breakfast this summer. I made it this week with a cut up peach and a few strawberries — delicious !!!!!
I missed the greased part! Eeekk. Mine is definitely not as pretty! But so good!
I don’t like baking with stevia. COuld you sub in gentle sweet? How much would you suggest?
Hi Hannah! This sweetener conversion chart is a handy thing to print out for help converting between sweeteners. 🙂 I always suggest using less than you think you’ll need, then tasting and adding more in small increments (since personal taste buds vary so much, especially with alternative sweeteners). http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
If I made this for breakfast what are some ideas to get my protein in? Can I add protein powder to this before baking it?
Oats themselves have protein, and this recipe includes some egg whites as well, so you aren’t required to add more protein. However, if you would like more protein, feel free to add protein powder to the batter and/or serve this with some low fat Greek yogurt.
Hello..this recipe looks scrumptious. I was wondering if I could use already cooked oatmeal? I made the crockpot oatmeal out of the THM cookbook and would love to try this recipe using the leftover I have to make this…
You’re welcome to try, but I don’t know how that would affect the texture. You’d also have to adjust liquids since your oatmeal is already cooked in liquid.
Have you ever made it with the steel cut oats? Thank you….
No, I haven’t. In fact, I’ve never tried steel cut oats. I need to experiment with them some time!
What about doubling the recipe and putting in a 9×13? 4 servings just isn’t enough for our family and I’d like to have a bit left over for snack. It is super yummy!
That would probably work. 🙂 I often make a double batch and just bake it in 2 pie plates.
I am not a huge fan of blueberries. Could I sub frozen raspberries or peaches?
I’m in Greenville, SC. I love how welcoming the THM community is and such a small world!
Yes, any fruit should work. 🙂 Wow – it is a small world (I’m assuming you know I live in Pickens)!
I made it this morning with peaches. It was great. Can I freeze individual portions? I don’t want it 4 days running.
It will keep for awhile in the fridge, but freezing shouldn’t be a problem either. 🙂
Hi there!
Is there anything I can sub instead of apple sauce? I just tried to make some with my last apple and burned it. 🙁
I was looking forward to having this for breakfast.
I would use Greek yogurt instead and maybe add a little more sweetener.
What can I use instead of applesauce?
Maybe try substituting Greek yogurt? You may need to add more sweetener to replace that lost by the applesauce.
Thanks!
Hi Briana! Thank you so much for this creation! I don’t eat a lot of E meals and I’m eager to try this. My question is, can I add a scoop of Pristine Whey Protein Powder (for Protein) without changing the E status? Thank you so much!
Sure!
I tried it! Its wonderful! So delicious, esp with a Tablespoon of yogurt and some sweetner. Thank you for this wonderful E breakfast!
I’m so glad you liked it!
I’m wondering do you refrigerate the oatmeal mixture overnight before baking?
Yes – sorry for the confusion. I’ve just gone back and clarified that in the recipe.
Sorry to bug you again! Is molasses an approved sweetener in THM? I don’t remember reading about it at all, which made me think it wasn’t okay? Thanks
No, molasses is not approved as a sweetener due to its high glycemic impact, but it’s allowed in small amounts (up to 1/4 tsp. per serving) for flavor. 🙂
This looks like a great recipe. I was wondering if it’s okay to mix this and cook it immediately, or is the 8-hour period between mixing and baking a key to this recipe?
The soaking time helps create a great texture, but I think baking it right away would probably still work if you’re in a pinch.
I’m going to try this in the near future. My question is, instead of almond milk on top, can I use fairlife milk? Thank you.
In answering this question, I’m going to assume that you’re following the Trim Healthy Mama healthy eating lifestyle and that’s why you’re asking the question. 🙂 I believe that Fairlife milk (white, not the chocolate kind) is OK to use in moderation on the THM plan: up to 1/2 a cup in an S setting and up to a cup in an E setting (which is what this oatmeal is). If you’re experiencing weight loss stalls, you might want to cut back on the Fairlife milk as its carbs in liquid form might be the culprit.
Baked it this morning. It is awesome! First recipe I have made of yours though I’ve been following for a while. Best THM recipe I’ve made so far. I will definitely be trying some of your others.
I’m so glad it turned out well for you!
Made this yummy treat for breakfast this morning. It was so easy to assemble and even easier to put it in the oven while I was showering this morning. Thank you for something that went perfectly with my coffee and has kept me full for hours!!
I’m so glad you liked it! Thanks for trying it.
Hi Briana~ I have been “perusing” your page for a while now… I finally baked this Blueberry Oatmeal this morning for breakfast! So delicious!! I love it! Thank you for sharing!! I am not really “new” to THM, but have started with consistency in January… Sadly, I have yet to lose any pounds, but am hopeful it will come soon!!
Thank you again for sharing such yummy recipes!!
Michelle
Easley, SC
Hi Michelle! I’m glad you liked the oatmeal! Hang in there – sometimes it just takes time for your body to adjust, especially if you’ve been doing THM half-ways for awhile. I’ve done the same thing before and it’s like it took awhile for my body to figure out I was actually serious…haha. That’s so cool you’re in Easley! I’m in Pickens.
Thank you for your encouragement!! My husband works in Pickens!! Small world!! 😉 Maybe we can meet up sometime!! Are you in the FB page THM for the Upstate?? I am on there too!
Too cool! Where does he work, if you don’t mind my asking? Yes, I’m a part of that Facebook group. 🙂
I shared your recipe on the THM upstate FB page. 😉
He works at Cassell & Hendricks CPA office near Ingles.
Thank you for sharing! And that is so neat!
I just stumbled upon this, had no idea you were so close! I also live in Easley!
Well, I used to live in Pickens! I got married in February 2018 and moved to Louisiana where my husband is doing his Internal Medicine MD residency. 🙂
Wow I live in Travelers Rest,SC!!!
YUM!!!!!! baked oatmeal is my favorite breakfast and i miss it sooo much on THM.
I notice the font used on posts is more of a gray color vs black. When copying or printing recipes, the gray font is harder to read (at least for some eyes that have a bit more age) than black. I, for one, would appreciate black font if that doesn’t make a problem for you or others.
Hi Esther, thanks for letting me know. Unfortunately, the color of the font comes with the design theme I have, and I know nothing about coding so I really don’t know how to go in and change it. I will have to see what I can do.
Hi,
Thank you for the recipes! I am a programmer. If you want to change the font to black, I would love to help.
Thanks for the offer, Christin! I’ll keep you in mind for the future.
Is it possible to use a bold text?
A bold text for what?
Esther,
You could also copy and paste the text into a word document and then select the font type, size, and color before printing. Just thought I’d mention that as an alternative. Hope it helps!
This looks delicious! And I have an (ignorant) question: Is it permissible to use quick-cooking oats in place of the rolled oats in THM recipes? I don’t mean the sugary packets you can buy in the store, but rather the plain, unadorned quick cooking oats you can buy in the “tube” or in bulk food stores. I prefer the finer texture they give baked oatmeal, but was not sure if they’re interchangeable with rolled oats. Thanks!
Hi Mary Beth! For a long time, quick oats were considered not on plan due to the fact that they’re more processed and absorb into your blood stream quicker. I just heard last week that that rule has been changed and quick oats are now acceptable in an E setting with some lean protein to blunt a potential blood sugar spike. I haven’t confirmed this with Pearl and Serene yet (I heard it from an admin on the main THM Facebook group). I’m guessing you can substitute them 1:1 with old fashioned oats, but I could be wrong. 🙂
Oh thank you! You have just made my THM journey easier. 🙂