Pumpkin season is officially here and what better way to start your day than with a warm and comforting bowl of Pumpkin Spice Latte Baked Oatmeal!

This pumpkin spice latte baked oatmeal is perfect for those chilly fall mornings when you need an extra boost to get your day started off right! It’s warm, filling, and packed with all the delicious flavors of a pumpkin spice latte.

If you haven’t jumped on the “TikTok baked oatmeal” trend yet, this is a great recipe to start with. A winning combination of pumpkin puree, warm spices, and cold brew coffee makes this easy baked oatmeal a top meal choice this season!

Jump To:

1. What is Baked Oatmeal
2. Method
3. FAQs
4. Recipe Card

What is baked oatmeal?

Baked oatmeal is a recipe that went crazy on TikTok earlier this year.

It turns your traditional stovetop oatmeal into a convenient baked (or microwaved) dish that that has all the nutritional value of fruit and oatmeal but in a tasty cake-like form.

In the case of this pumpkin spice baked oatmeal, it has a consistency that’s like a cross between cake and pumpkin pie.

Once you have the basic ratio of oats to fruit to liquid down, it’s so easy to adapt it to all kind of crazy flavors!

Ingredients you’ll need

To make this blended baked oats recipe, you’ll need:

• Old Fashioned Oats or Rolled Oats. For this recipe, stay away from steel cut oats, which are too gritty, and instant oats, which will be gummy. You can substitute oat flour for the whole oats, if you prefer.
• Canned Pumpkin Puree. Yes, these pumpkin spice latte oats use real pumpkin! Be sure the grab 100% pure pumpkin, not pumpkin pie filling.
• Cold Brew Coffee. You can’t have a latte without coffee! Using cold brew or iced coffee gives this breakfast all the flavor you’d expect from your favorite coffeeshop drink. If you don’t like coffee, you can use unsweetened almond milk instead.
• Pumpkin Pie Spice. This blend of warm spices is such a classic fall flavor! I mix some into the batter and then dust more on top. You can buy it premixed or raid your spice rack and make your own DIY pumpkin pie spice.
• Maple Syrup For the perfect touch of natural sweetness.
• Egg. Egg helps the mixture bind together as well as helping it rise.
• Baking Powder.
• Salt.

For an extra special treat, I sometimes stir in a tablespoon of chocolate chips or chopped walnuts. You”ll want to add them after the oats are blended, but before cooking.

How to make tiktok baked oats

Making this pumpkin oatmeal recipe is as easy as blending all of the ingredients together (I used my Nutri bullet), pouring it into a ramekin or small baking dish, and baking it until it’s cooked through.

If you’re using the microwave, it will take 2-3 minutes to “bake.”

You can also make these oats in the oven by baking at 350 degrees for 25 minutes. Since this cooking method takes longer, I recommend making a bigger batch to enjoy throughout the week.

You’ll know it’s done when the sides of the oatmeal pulls away from the dish and the top looks dry.

How to serve this baked oatmeal

This baked oatmeal is super delicious as is but for a little extra decadence, sprinkle some pumpkin spice or cinnamon sugar on top together with a dollop of freshly whipped cream!

If that’s too rich for your taste, you can also top it off with a little bit of vanilla yogurt.

How long does baked oatmeal last?

Allow the oatmeal to cool, then cover the ramekin tightly with plastic wrap. It will keep well in the refrigerator for up to 3-4 days.

You can also freeze your baked oatmeal for up to 3 months. 

To reheat from frozen, first thaw overnight in the refrigerator and then warm through in the oven at 350℉ for 10-15 minutes, in the microwave for 15-20 seconds or in a toaster oven.  

This baked oatmeal can also be enjoyed chilled but I tend to love mine warmed through as a comforting breakfast, especially during the cooler months of the year!

Is this pumpkin spice latte baked oatmeal gluten-free?

Yes, it is! With that said, it’s important to take note of a few things:

• Oats are naturally gluten-free although they do often get processed in facilities that also prepare and package wheat-based products. I suggest that you purchase a brand that’s certified as being gluten-free such as Bakery on Main, which is also grown in dedicated glutenpfree fields and process on dedicated equiptment.
• . If you have a severe intolerance or have celiac, talk to your doctor about if oats are right for you.
• Some canned pumpkin brands can include small trace elements of starch. If you want peace of mind, Libby’s Canned Pumpkin is 100% pumpkin without hidden starch.

More recipes you’ll love

• Air Fryer Pumpkin Spice Donut Holes
• Cranberry Oatmeal Bars
• Nut Butter And Jelly Baked Oatmeal Cups
• Chocolate Pumpkin Donuts with Buttercream
• Homemade Pumpkin Ravioli
• Raspberry Oatmeal Pancakes

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Pumpkin Spice Latte Baked Oats

Pumpkin spice latte baked oatmeal is the perfect way to start your morning. It’s packed with all the flavor of your favorite fall drink but in the form of a healthy breakfast cake! It takes just under 5 minutes to make in the microwave each morning, or you can bake a bigger batch in the oven and enjoy it all week.

Course 15 Oatmeal and Breakfast Grain Recipes

Cuisine American

Keyword baked oatmeal, pumpkin baked oatmeal

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Servings 1 serving

Calories 304kcal

Author Lauren Keating

Equipment

• 8-ounce ramekins
• NutriBullet 

Ingredients

• ¼ cup cold brew coffee
• ¼ cup pumpkin puree
• 1 large egg
• ½ cup rolled oats
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin spice
• ¼ teaspoon baking powder
• pinch salt

Instructions

• Spray an 8-ounce ramekin or small baking dish with cooking spray.
• Add the ingredients to a blender in the order listed. Cover and blend on high until smooth, about 30 seconds.
• Pour the batter into the prepared ramekin. Bake at 350°F for 25 minutes OR microwave for 2-3 minutes. You'll know when it's done when the sides will pull away from the edge of the dish and the top looks dry.
• Optional: Dust with pumpkin spice and top with a dollop of whipped cream

Nutrition

Serving: 1g | Calories: 304kcal | Carbohydrates: 48g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 186mg | Sodium: 336mg | Fiber: 6g | Sugar: 15g

Did you know that you can make crispy, crunchy homemade granola right in your slow cooker? 

That’s right, your crock pot isn’t just for soups and stews! In fact, making crispy slow cooked recipes is one of my favorite tricks. I share a bunch of them in my new Healthy Meal Prep Slow Cooker Cookbook, from an awesome veggie pot pie topped with crispy crust to cranberry-orange scones that are perfect for breakfast on the go. 

The naturally sweetened cherry-almond granola is one of my favorite recipes in the book both because it’s so tasty and because it’s so impressive. It doesn’t matter how many times I make it, it still amazes me every time I give it a final stir and hear it shaking around. 

(If you love granola as much as I do, you’ll also want to be sure to check out my carrot cake granola and these chewy earl grey granola bars.)

Homemade Granola Ingredients:

To make this crock pot granola you’ll need a few pantry staples:

• Rolled Oats: Because granola wouldn’t be granola without them!
• Shredded Coconut: This adds great flavor and texture and gets nice and toasty
• Honey: For the perfect touch of sweetness
• Cinnamon: So tasty and it smells so good! 
• Egg Whites: These help the granola form crispy clumps
• Mix-Ins: I went with dried cherries and slivered almonds for this granola recipe, but you can use any combination of dried fruit or nuts that you like

Slow Cooker Granola Method:

To make slow cooker granola, start by spraying your slow cooker insert with cooking spray, then mixing the oats, coconut, honey, and cinnamon together.

Next, stir in the egg whites, making sure the oats are evenly moistened. 

Put the lid on, but leave it slightly ajar. I stick a wooden spoon into the crock to prop it open a little. This lets the steam escape and helps the oats crisp up instead of getting soggy. 

Stir in your favorite mix-ins, then spread the cooked granola out onto  a baking sheet to help it cool faster. It will continue to crisp as it cools.

I love eating this healthy granola recipe in a bowl with milk or sprinkled over yogurt with a drizzle of honey or maple syrup. It’s also great on top of ice cream, or as the base to trail mix with pretzels and M&Ms or chocolate chips. 

Store the granola in an airtight container at room temperature for up to two weeks or freeze for up to 3 months.

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Cherry-Almond Granola

If you thought slow cookers are only good for cooking soups and stews, you’ll be surprised to learn that you can also use them to make granola! Leaving the lid slightly ajar lets steam escape, helping the granola crisp up. Egg white helps the oats form crunchy clusters and honey adds just a touch of sweetness. Once you get the hang of this recipe, it’s easy to swap out the fruit and nuts to make it your own.  

Course Healthy Breakfast Recipes

Cuisine American

Keyword crock pot granola, granola recipe, homemade granola, slow cooker granola

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 10 servings

Calories 223kcal

Author Lauren Keating

Ingredients

• 4 cups old-fashioned rolled oats
• 3 large egg whites
• ⅓ cup honey
• ¼ cup unsweetened shredded coconut
• ½ teaspoon ground cinnamon
• ½ cup sliced almonds
• ½ cup unsweetened dried cherries

Instructions

• Generously coat your slow cooker with cook-
  ing spray and add the oats, egg whites, honey, coconut, and cinnamon. Mix well to moisten
  the oats thoroughly.
• Cover the slow cooker, leaving the lid slightly
  ajar. Cook on High heat for 1 hour. Stir the
  granola to help prevent it from sticking to
  the bottom of the slow cooker. Re-cover the
  cooker and cook for 1 hour more.
• Stir in the almonds and cherries. Turn off
  the slow cooker and let the granola cool
  completely.
• Store individual portions in airtight containers
  in a cool, dry place for up to 2 weeks, or freeze
  for up to 3 months.

Notes

Meal Prep Tip: This granola is great sprinkled over Greek yogurt, eaten as cereal with your favorite milk or nut milk, or on its own as a crunchy treat. 

Cooking Tip: This granola will continue to crisp up as it cools. You can let it cool in right in the slow cooker or speed up the process by spreading it out onto a baking sheet.

Nutrition

Serving: 1/10 recipe | Calories: 223kcal | Carbohydrates: 39g | Fat: 6g | Sodium: 19mg | Fiber: 4g

Instant pot oatmeal is a great way to get your morning started on the right foot. Making oats in a pressure cooker doesn’t save much time, but you can set it and forget it. That means you don’t need to fuss over the stove or worry about the oats boiling over.

It also means you can start them and let them do their thing while you get dressed and take care of your other morning tasks. If you aren’t ready when they’re done, they’ll stay warm in the pot without overcooking. I love a breakfast that waits for me!

How to make Instant Pot steel cut oats

To make steel cut oats in your instant pot, start by combining 5 cups of liquid and 2 cups of steel cut oats. They come out deliciously creamy when made with all water but, if you prefer, you can use 3 cups of water and 2 cups of milk or nondairy milk.

For the best flavor, I also stir in a half teaspoon of kosher salt and a teaspoon of vanilla.

Lock the lid in place (make sure the vent is set to sealing!) and cook on high pressure for 4 minutes. Then, let the pressure release naturally. This whole process will take about 30 minutes, about the same amount of time it takes to cook them on the stove top.
Finally, remove the lid and stir in a pat or two of butter. Enjoy your oats plain or get creative and mix things up with fun toppings to fit your mood!

Topping ideas for Instant Pot oatmeal

• Diced Apples, Cinnamon, and Brown Sugar
• Instant Pot Apple Butter
• Pumpkin Puree and Walnuts
• Bananas and Chocolate Chips
• Homemade Lemon Curd and Toasted Walnuts
• Peanut Butter and Jelly
• Gingerbread Oats (Molasses, Grated Ginger, Cinnamon, Cloves, and Nutmeg)

Meal prep oatmeal

Instant pot steel cut oats are great right away, but they’re also awesome for meal prep!

Double this recipe and divide the oatmeal into single-serving containers. I like these Glad containers (affiliate link). It will keep in the refrigerator for about 5 days. For longer term storage, you can also freeze oatmeal in airtight containers. You can add toppings at this stage, or keep the oats plain for now and decide what toppings your in the mood for later on. But keep in mind that some toppings, like bananas or jelly, will break down if you reheat them.

Add a splash of milk or water to loosen the oats up and pop them in the microwave for about 30 seconds. Give them a good stir and microwave another 30 seconds or so until they’re warm.

Of course, they’re also delicious straight from the fridge! If you like them this way, be sure to check out my overnight oats recipe too!
For another grab-and-go breakfast idea, try these nut butter and jelly baked oatmeal cups!

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Instant Pot Steel Cut Oats

Instant pot steel cut oats are one of my favorite healthy breakfast recipes. They’re rich and creamy and practically foolproof! Steel cut oats are higher in fiber than rolled oats and have a coarse, chewy texture that I love!

Course Healthy Breakfast Recipes

Cuisine American

Keyword instant pot oatmeal, instant pot steel cut oats

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Additional Time 20 minutes minutes

Total Time 29 minutes minutes

Servings 6 servings

Calories 221kcal

Author Lauren Keating

Equipment

• Instant Pot Duo 

Ingredients

• 5 cups water
• 2 cups steel cut oats
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 1 Tablespoon butter

Instructions

• Add the water, oats, vanilla, and salt to your Instant Pot.
• Lock on the lid (make sure the vent is set to sealing!) and cook on high pressure for 4 minutes.
• Let the pressure release naturally.
• Stir in the butter and top as desired.

Video

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 203mg | Fiber: 5g | Sugar: 1g

Overnight oats are a simple, healthy, and delicious breakfast option that’s ready to eat with minimal preparation.  

A few weeks ago, I shared how to make smoothie freezer packs for quick breakfasts on the run. But when you want something a little more substantial, you’ll be glad you tried this overnight oats recipe.

While we all know oatmeal is a nutritious breakfast staple, sometimes it gets a bad rap for being boring. We can fix that though – with five different ways to customize your oatmeal breakfast, you’ll never think of oatmeal as being boring again!  

While this recipe includes a few topping recommendations I just so happen to love, feel free to personalize your overnight oats to fit your taste buds! I’d love to hear your ideas!

Overnight Oats Ingredients:

You only need a few ingredients to prepare this make-ahead breakfast. You’ll also need small jars to store them in. I use these 9.8 oz jars from The Container Store, but you can pick whatever works for you.  Mason jars work great! Just be sure it has a very tight lid to keep your oats fresh.

Start with your favorite oats, then add yogurt and almond milk to your container, then stick them in the fridge overnight.  You can even let them sit a few nights if you’re meal prepping! In the morning, simply add the toppings of your choice right before you eat.

Steel cut oats: Oats are the foundation of a delicious overnight oats recipe. While I prefer steel cut oats, you can use any kind you want, except quick cooking or one-minute oats.  The quick cooking oats turn to mush, and you don’t want that.

Greek Yogurt: I like to top my overnight oats with greek yogurt because it’s so high in protein.  Plus, it’s delicious! You can use vegan greek yogurt if you prefer a dairy-free breakfast. For that, I really love using Trader Joe’s cultured coconut milk. 

Coconut Milk: I prefer unsweetened coconut milk for this recipe because it’s super tasty, and I usually have it on hand for my morning coffee. But you can use the dairy or non-dairy milk of your choice. Almond milk also works really well in this recipe. 

Fruits and Nuts: The topping combinations you can choose from for your overnight oats are endless! Below you will find a few of my favorite choices, but go ahead and get creative. Just remember not to add your toppings until you’re about to eat. Otherwise, they can get mushy.  To save even more time, portion out your toppings into small containers or bags in advance. This reduces the amount of time you spend preparing your meal in the morning.

Delicious Overnight Oats Ideas

Mixed Berry and Chia Seed Overnight Oats

• Oats
• Coconut milk
• Greek yogurt
• Mixed berries
• Chia seeds

Banana and Walnut Overnight Oats

• Oats
• Almond milk
• Greek yogurt
• Sliced bananas
• Chopped walnuts

Pomegranate and Kiwi Overnight Oats

• Oats
• Coconut milk
• Greek yogurt
• Pomegranate seeds
• Kiwi slices

Strawberry and Nut Butter Overnight Oats

• Oats
• Almond milk
• Greek yogurt
• Strawberry jam 
• Peanut butter (or homemade cashew butter!)
• Sliced strawberries

Apple and Granola Overnight Oats

• Oats
• Coconut milk
• Greek yogurt
• Apple slices
• Granola

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Healthy and Delicious Overnight Oats

With only 3 simple ingredients as the base for this recipe, it doesn’t get much easier. Customize your breakfast with your favorite combination of toppings. You can eat your overnight oats cold, but if you prefer a warm breakfast you can heat them in the microwave for 1-2 minutes before adding your toppings!

Course Healthy Breakfast Recipes

Cuisine American

Keyword breakfast, meal prep breakfast, overnight oats

Prep Time 5 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 4

Calories 262kcal

Author Lauren Keating

Ingredients

• 1 cup steel cut oats
• 1 cup plain Greek yogurt
• 1 cup coconut milk or milk of your choice

Instructions

• Add uncooked oats to the jar or container of your choice.  (Note: Ingredient amounts may need to be adjusted based on the size of your container. This recipe is based on a 9.8 oz jar.)
• Add yogurt, and coconut milk to the container, put the lid on your jar and place it in the refrigerator.  
  Refrigerate at least 8 hours, to allow the oats to soak up the liquid ingredients.
• Remove your container from the refrigerator, stir the ingredients, and enjoy warm or cold with the toppings of your choice.

Notes

Make It Dairy Free: Use dairy-free milk and dairy free-yogurt to make vegan overnight oats

Make It Gluten Free: Use gluten-free oats

Meal Prep Option: Your overnight oats should last in the refrigerator for up to 5 days.

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 27g | Protein: 11g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 50mg | Fiber: 3g | Sugar: 2g

Confession: I hate peanut butter and jelly.

I have ever since I was a kid. Lunch was usually peanut butter on bread. Open faced. Don’t let jelly near it. (Apparently my career as a food snob started early.)

I make a slight exception for these baked oatmeal cups. The oats have nut butter baked into them, and they’re topped with a dollop of jam that gets all thick and condensed like the jelly in a thumbprint cookie. In short, they’re delicious – and they’re equally enjoyable hot from the oven as they are chilled from the fridge.

If the traditional peanut butter and grape/strawberry combo isn’t your thing, you can play around with your favorite flavor combinations. Maybe you’ll like almond butter and this homemade blackberry jam recipe. Or sunflower butter and apricot preserves. The baked oatmeals cups pictured here are my current favorite – cashew butter and tart cherry preserves.

How to make baked oatmeal cups

Baked oatmeal cups are super simple to make, so you can easily whip up a batch on Sunday night and have breakfast ready for the week ahead.

Start by beating together eggs, coconut milk (the kind from a carton, not a can), applesauce, and vanilla. The eggs help hold the oatmeal cups together; the coconut milk and applesauce make them tender.

Next, beat in your favorite nut butter and a drizzle of honey – just enough to give the oatmeal a subtle hint of sweetness. If you keep your nut butter in the refrigerator like I do, scoop out what you need and put it in the warm oven for a few minutes to soften a little bit. That way it will be easier to mix in. You want to get everything as smooth as you can, but don’t worry if there are a few small lumps of nut butter – they’ll just create pockets of flavor in your oatmeal cups.

Now, mix in the oats, a pinch of salt, and some baking soda to help them rise slightly and give them a lighter texture.

Scoop the batter into a greased muffin tin and top each one with a spoon full of jelly, then bake until they’re slightly golden. When they’re done, these baked oatmeal cups will have a thin crunchy layer around the edge, with a soft, tender center. You can eat them with a spoon if they’re warm, or pick them up and eat them like a muffin if they’re cold. Either way, you’re in for a treat!

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Nut Butter and Jelly Baked Oatmeal Cups

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 262kcal

Author Lauren Keating

Ingredients

• 2 large eggs
• 1 ½ cups unsweetened coconut milk
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 Tablespoons honey
• ½ cup nut butter peanut, almond, cashew, etc
• 3 cups rolled old-fashioned oats
• 1 teaspoon baking powder
• 1 pinch sea salt
• ½ cup jelly or preserves

Instructions

• Heat your oven to 350ºF. Spray a 12-cup muffin tin with nonstick spray.
• In a large mixing bowl, beat together the eggs, coconut milk, applesauce, and vanilla. Beat in the honey and nut butter until smooth. Stir in the oats, baking powder, and salt until fully combined.
• Scoop the batter into the prepared muffin tin. Spoon one heaping teaspoon of jelly into the center of each muffin.
• Bake 30-35 minutes, or until dry on top and slightly browned around the edges.
• Let cool 5 minutes. Remove from the pan and cool completely on a wire rack.
• Store in the refrigerator. Serve warm or cold.

Notes

If your nut butter is cold or very thick, warm in in the oven for 5 minutes to melt it slightly and make it easier to stir into your batter.

Nutrition

Calories: 262kcal | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 62mg | Sugar: 11g

Thank you to So Delicious Dairy Free for sponsoring this post. As always, all thoughts and opinions are entirely my own.

It took me a while to get into the idea of overnight oats. I’ve never been a huge fan of oatmeal – I was a total cream of wheat girl growing up – and eating it cold, raw oats just didn’t sound good. That is, until one day when I was making my favorite oatmeal cookies and eating the raw dough like it was my job.

In that moment, I realized that raw oats were probably something I could get into after all.

Now I’m 100% on the bandwagon. The oats are thick and doughy – not quite the same as eating cookie dough, but also not as gloopy as traditional oatmeal – and the flavor options are endless. I also love that I can make a big batch and divide it up into smaller jars for grab-and-go breakfasts. I grab a jar from the fridge, eat it slowly while I catch up on the news, and feel like I’m starting the day doing something nice for myself.

And, as it turns out, cold oats are actually delicious. But on cold mornings or when you want something a little different, you can totally stick them in the microwave and have a hot breakfast.

Most overnight oat recipes call for a combination of yogurt and milk, which provides a thick creamy base and enough liquid to hydrate the oats. To keep this version dairy-free, I swapped out the yogurt for mashed banana and chia seeds. I also added some So Delicious Dairy Free hazelnut creamer, which has a thicker, more luxurious texture than milk and the added benefit of infusing the oats with tons of flavor. A little bit of this creamer goes a long way! Plus it’s sweetened with cane sugar, so it adds plenty of sweetness to the recipe.

You can add a splash of creamer to the top of your oats for good measure (this is also a good idea if you choose to heat your oats, since it will add more moisture to the mix and help them loosen up a little).

Pop on over to the So Delicious Dairy Free site to learn more about their products (I also love their coconut milk and their frozen desserts, and I’m dying to try their coconut cocowhip!) and snag a coupon.

How to make overnight oats with blackberries and hazelnut:

To make these overnight oats, start by mashing two bananas until they’re smooth. Stir in some chia seeds (these will help everything gel up), hazelnut creamer, and rolled oats. I also like to add a pinch of salt to help balance out the sweetness.

Once everything is mixed together, gently fold in a cup of frozen blackberries. It might be tempting to use fresh blackberries here, but the extra liquid that the frozen berries release as they defrost is critical to making this recipe work. (If you really want to use fresh berries, add an additional 1/4 cup of unsweetened coconut milk or water.)

At this point, you can leave everything in one bow or divide the oats into four small jars for easy transport – it’s up to you and you can do whichever makes more sense for your morning routine. Now comes the hard part – waiting. Cover the oats and stick them in the fridge overnight so they have time to soak up all of the liquid and get nice and thick.

You can eat them just like that, or top them with more berries, chopped hazelnuts, and shredded coconut.

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Blackberry Hazelnut Overnight Oats

Prep Time 4 hours hours 5 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 4

Calories 198kcal

Author Lauren Keating

Ingredients

• 2 ripe bananas
• ¼ cup So Delicious hazelnut coconut milk creamer
• 2 tablespoons chia seeds
• 1 cup gluten free rolled oats
• 1 pinch salt
• 1 cup frozen blackberries
• additional blackberries chopped hazelnuts, and coconut flakes for topping (as desired)

Instructions

• In a medium bowl, mash the banana until smooth.
• Stir in the creamer, chia seeds, oats, and salt until combined. Gently fold in the blackberries.
• Divide the oats between four small jars. Cover and refrigerate at least 4 hours, or overnight.
• Serve cold, or heat the oats gently in a saucepan or the microwave. Top with blackberries, chopped hazelnuts, coconut flakes, and/or a splash of hazelnut cream, as desired.

Notes

Be sure to use frozen blackberry in these oats, not fresh. The additional liquid that releases when they defrost will help the oats soften. Fresh berries can be used as a topping.

Nutrition

Calories: 198kcal | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Sodium: 77mg | Fiber: 7g | Sugar: 9g

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Carrot Cake Oatmeal

Course Healthy Breakfast Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 524kcal

Author Lauren Keating

Ingredients

• 4 medium carrots finely grated
• 2 cups water
• ⅛ teaspoon sea salt
• 1 cup rolled oats
• ¼ cup raisins
• 1 teaspoon vanilla bean paste or vanilla extract
• ½ teaspoon ground cinnamon
• 4 Tablespoons GO VEGGIE classic plain cream cheese
• 1 teaspoon lemon peel zest
• ¼ cup chopped pecans
• ¼ cup toasted coconut flakes or shredded coconut

Instructions

• Add the carrots, water, and salt to a medium saucepan set over high heat; bring to a boil.
• Stir in the oats, raisins, vanilla, and cinnamon. Reduce the heat to medium and cook, stirring occasionally, until the oats are soft and the liquid has absorbed. Stir in the cream cheese and lemon zest.
• Divide the oatmeal between two bowls. Top with pecans and coconut. Serve immediately.

Notes

This oatmeal is best served immediately, but it can also be refrigerated and reheated for an easy make ahead breakfast. The oatmeal will thicken as it sits, so add a splash of unsweetened coconut milk before reheating to help thin it out.

Nutrition

Calories: 524kcal | Protein: 11g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 32mg | Sodium: 434mg | Fiber: 11g | Sugar: 20g

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen. 

Earlier this year, Shawn mentioned that he was craving carrot cake. Then we started noticing it everywhere – in the bakery case at our favorite diner, as the featured flavor at the frozen yogurt shop, even carrot cake energy bars. It didn’t take long for me to start craving it, too!

In honor of American Heart Month, I decided to incorporate the flavors of carrot cake into a steamy pot of oatmeal. This is easily the most delicious oatmeal I’ve ever made, and has quickly become one of my favorite breakfasts. (If you love carrot cake, be sure to check out my carrot cake granola, too!)

How to Make Carrot Cake Oatmeal

To make this carrot cake oatmeal, start by finely grating 4 carrots. This recipe serves two, which means there’s a full serving of carrots in each portion! Add the carrots and two cups of water to a saucepan, and bring it to a boil. Once the water is boiling, stir in your oats, raisins, vanilla bean paste, and cinnamon. The carrots melt into the oats as they cook, giving them ton of flavor and a beautiful orange color.

Right before the oatmeal is finished is when things really start to get good. Add GO VEGGIE classic plain cream cheese alternative and fresh lemon zest. The cream cheese makes the oatmeal extra rich and adds the classic cream cheese frosting favor that’s a key component of any decent piece of carrot cake. GO VEGGIE’s vegan cream cheese melts into the oats really easily, and I love that it has less saturated fat than traditional cream cheese and is cholesterol free.

You can stop right there, but I love adding some extra toppings to my bowl for even more flavor and texture. Sprinkle on chopped pecans, toasted coconut, and even more raisins.

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Carrot Cake Oatmeal

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Lauren Keating

Ingredients

• 4 medium carrots finely grated
• 2 cups water
• ⅛ teaspoon sea salt
• 1 cup rolled oats
• ¼ cup raisins
• 1 teaspoon vanilla bean paste or vanilla extract
• ½ teaspoon ground cinnamon
• ¼ cup GO VEGGIE classic plain cream cheese
• 1 teaspoon lemon zest
• ¼ cup chopped pecans
• ¼ cup toasted coconut flakes or shredded coconut

Instructions

• Add the carrots, water, and salt to a medium saucepan set over high heat; bring to a boil.
• Stir in the oats, raisins, vanilla, and cinnamon. Reduce the heat to medium and cook, stirring occasionally, until the oats are soft and the liquid has absorbed. Stir in the cream cheese and lemon zest.
• Divide the oatmeal between two bowls. Top with pecans and coconut. Serve immediately.

Notes

This oatmeal is best served immediately, but it can also be refrigerated and reheated for an easy make ahead breakfast. The oatmeal will thicken as it sits, so add a splash of unsweetened coconut milk before reheating to help thin it out.

If you haven’t tried baked oatmeal yet, you’re really missing out – I’m obsessed.

I actually woke up early the other day, excited about the fact that I had a pan full of this baked oatmeal with biscotti cookie spread, pear, and cranberries in the fridge. I’m not a morning person at all, so the fact that I was out of bed before my alarm went off is kind of a huge deal.

Baked oatmeal has an amazing texture.

It’s firmer than a regular bowl of oatmeal, with delightfully crispy edges – it reminds me of a thick, chewy oatmeal cookie.

It’s also really versatile. It’s great hot or cold. It’s delicious on it’s own, but I also love it with some almond milk pour over the top. And you can flavor it with just about anything you can imagine.

As soon as I tasted a spoonful of Amoretti’s new Amaretti Biscotti Cookie Spread, I knew some of it was destined for my next batch of oats.

I’ll let that sink in for a second: amaretti biscotti cookie spread. Just when you thought cookie butters couldn’t get any better, they came out with this. It has a delicious sweet almond flavor that pairs well with all sorts of winter fruits. Like Amoretti’s syrups, it’s made from all natural ingredients and the flavor is really intense so a little goes a long way.

It’s great spread onto apple or banana slices, stirred into plain yogurt, or drizzled onto pancakes or waffles. Or, of course, swirled into your oatmeal.

If amareteeti isn’t your jam, give this pumpkin baked oatmeal a try instead!

I stirred the cookie spread right in with the wet ingredients for this baked oatmeal, so the flavor would be distributed throughout the whole pan. It was definitely the right thing to do – since the cookie spread is sweet, I didn’t need to add any additional sugar to the oats. Before baking it, I topped the oats with pears and cranberries to help balance out the sweetness of the cookie spread and scattered some sliced almonds over the top to add a little crunch and play off of the amaretti flavor.

This is definitely a breakfast worth waking up for!

Looking for more make-ahead breakfast ideas? Try this, this, or one of these.

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Baked Oatmeal with Biscotti Cookie Spread, Pears, and Cranberries

Baked oatmeal is a great make-ahead breakfast! You can eat it warm or cold. I especially love it topped with a little almond milk.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Lauren Keating

Ingredients

• 1 ½ cup almond milk
• ¼ cup Amoretti® Amaretti Biscotti Cookie Spread
• 1 egg beaten
• 2 cups rolled oats
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 firm pear thinly sliced
• ¼ cup cranberries
• 2 Tablespoons sliced almonds

Instructions

• Heat your oven to 350ºF. Butter the bottom and sides of an 8×8-inch baking pan.
• In a large mixing bowl, beat the milk, egg, and cookie spread until smooth. Stir in the oat, baking powder, and salt. Mix well.
• Pour the oat mixture into the prepared pan. Arrange the sliced pears, cranberries, and almonds on top.
• Bake 28-32 minutes, or until the edges are browned and the oatmeal is set.

I developed this recipe for my client, Amoretti. For more information about their products, visit them on Facebook, Twitter,Instagram and YouTube. Thank you for supporting the brands that keep me inspired in the kitchen. 

If you follow me on Facebook or Instagram, you might already know that I’m working with the New York Apple Growers this month and will be creating a few recipes with their new Ruby Frost apples. I’m so excited – I love supporting local/NYS businesses (one of the farms that grows them is where I go apple picking every fall!) and these apples are really good.

They have a sweet-tart flavor and firm texture that make them perfect for cooking with or for eating raw (I love sprinkling them with cinnamon for an afternoon snack). This breakfast risotto features them both ways: apples cooked with the rice are soft and sweet while raw apples on top are tart and crunchy. It’s the best of both worlds.

I made this breakfast risotto the same way I make savory risottos, but I swapped the wine for apple juice and the broth for almond milk. I also added some flax meal and chia, which add a nutritional boost and give the risotto a slight nutty flavor. I also stirred in a hand full of raisins with the first milk addition. Adding them during the cooking process instead of using them as a topping gives them time to absorb some liquid and plump up; I love the texture they add to the final dish.

Toppings are optional, but fun. I love to add more chopped apple (leave the skins on so you can see some of that gorgeous red color) and some walnuts for texture. The risotto is sweet enough on it’s own, but a pinch of brown sugar adds caramel notes that pair really well with the apples.

Ruby Frost apples ripen later in the season so they’re perfect for the frosty days of winter. Look for them at select retailers in the Northeast and Mid-Atlantic states (there’s a store locator on the NYAG website.)

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Breakfast Risotto with Apples and Raisins

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 291kcal

Author Lauren Keating

Ingredients

• 1 tablespoon butter
• 2 Ruby Frost apples peeled and chopped
• 1.5 cups arborio rice
• 1 cup apple juice
• 4 cups unsweetened almond milk
• ¼ cup raisins
• 2 tablespoons flax meal
• 1 tablespoon chia seeds
• 1 pinch salt
• Optional: additional chopped apple brown sugar, and/or walnuts for serving

Instructions

• Melt the butter in a large, shallow saute pan set over medium heat. Add the apples and cook for 2-3 minutes, or until slightly softened.
• Add the rice; stir so that each grain of rice is coated with butter and appears glossy. Cook for 3-4 minutes, or until the rice is mostly translucent. Stir in the apple juice and cook until it has been absorbed.
• Add 1 cup of almond milk along with the raisins, flax meal, chia seeds, and salt. Stir constantly until all the milk has absorbed into the rice. Continue this process, adding the milk 1/4 cup at a time, until the rice is creamy and soft – the whole process will take about 30 minutes.
• Top with brown sugar, chopped apples, and walnuts, as desired.

Nutrition

Calories: 291kcal | Protein: 6g | Fat: 6g | Cholesterol: 8mg | Fiber: 5g

This post was sponsored by the New York Apple Growers. Thank you for supporting the products that keep me inspired in the kitchen!

I tried some steel cut oats the other day. Nope, not for me. I took about two bites and tossed the rest.

Since I already knew I love puffed millet (especially in my earl grey granola bars), I decided to give millet porridge a try – and I loved it!

For this blueberry almond millet porridge, I started by toasting the millet to bring out it’s flavor. Then I threw it into my vitamix along with some chia seeds and almonds to grind it up a little.

This makes the porridge creamier and also cuts down on cooking time. I cooked the millet in almond milk and stirred in some frozen blueberries, brown sugar, and a big pat of butter at the end – they make the porridge go from tasting like “health food” to tasting like a delicious breakfast in about 30 seconds.

There’s no way I’d ever spend 20 minutes making myself breakfast before work, but luckily this porridge reheats really well!

Divide it into single serving containers and press a piece of plastic wrap directly on top of the porridge before putting the lid on. The plastic will keep it from getting crusty and gross.

To reheat, remove the plastic and add a splash of almond milk. It will heat up on the stove in about 5 minutes, or you can stick it in the microwave for a minute. I also think it tastes great cold.

If you’re a blueberry love, you’ll also adore these gluten free blueberry scones for an easy breakfast on the go!

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Blueberry Almond Millet Porridge

I used frozen wild Maine blueberries, which are smaller and less sour than regular blueberries, especially in the winter when fresh berries aren't at their peak. Throw them into the pot straight from the freezer – it only takes an minute or two for them to warm up.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 258kcal

Author Lauren Keating

Ingredients

• 1 cup millet
• ½ cup almond slivers divided
• 1 tablespoon chia seeds
• 1 ½ cups water
• 1 ½ cups unsweetened almond milk
• 1 pinch salt
• 1 cup frozen blueberries
• 2 tablespoons brown sugar
• 1 tablespoon butter

Instructions

• Toast the millet in a dry saucepan set over high heat for 2-3 minutes, until the color deepens slightly and it starts to smell toasty. Transfer to a blender or food processor. Add the chia seeds and 1/4 cup almond slivers; pulse several times until the millet cracks and has the texture of whole grain flour.
• Return the millet mixture to the saucepan, along with the water, almond milk, and salt. Simmer over medium heat 15-20 minutes, stirring frequently, until the millet softens and becomes creamy. Stir in the remaining almonds, blueberries, brown sugar, and butter. Cook until the blueberries defrost and the butter melts, 1-2 minutes.

Nutrition

Calories: 258kcal | Protein: 7.5g | Fat: 10.6g | Fiber: 6.4g