this dish combines hearty whole grain oats, plump, juicy raisins, crunchy walnuts and a hint of cinnamon & brown sugar for an easy and inexpensive breakfast option you can eat all week long!
I know the new year tends to be a time for diet resolutions, but this year I’d like to challenge you to make FOOD resolutions (cook more at home, try new restaurants, try a week of meal prep, etc.) rather than jumping on the latest diet. I find that getting more comfortable in the kitchen or experimenting with different kinds of cooking makes eating well more fun and it’s something that will last because those are skills you’re gaining and will keep with you!
One of my food resolutions is that I want to try to get better at meal prep. As a true intuitive-eater, I struggle a bit with meal prep because I like to make whatever I happen to feel in the mood for. That said, with a busy 14 month old running around the house, I often find myself wishing for an already-prepared dish that I could just pull out and eat so that I can go back to chasing Owen around!
I hope to try out a few different meal prep styles (prepping ingredients, prepping full dishes, etc.) to see if any of them feel right to me (and hopefully they make my life a little easier in the process – a win win!).
My first stop was turning one of my favorite oatmeal recipes into a baked oatmeal dish. I love overnight oatmeal, but often in the winter I prefer something warm for breakfast. Baked oatmeal is the perfect winter alternative! I simply cut a slice, heat and eat. Doesn’t get easier than that.
With each bite you’re getting whole grains, heart-healthy fats, fruit and TONS of flavor among other nutrients. Top with nut butter or yogurt for a little more protein and you’ve got yourself a perfectly balanced dish.
cinnamon raisin walnut baked oatmeal
- 2 cups rolled oats
- 1/2 cup raisins more or less as desired!
- 1/2 cup walnuts roughly chopped
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon (I LOVE cinnamon so I always add a lot, feel free to adjust based on your taste)
- 1/2 teaspoon salt
- 1/4 cup packed brown sugar
- 2 cups of plain unsweetened soymilk
- 1 large egg
- 2 teaspoons vanilla extract
- Preheat oven to 375’F
- Grease an 8×8 baking dish (you can use smaller or larger but cooking times will vary. For a smaller pan, you will have to bake longer to ensure it’s fully cooked in the center).
- Combine oats, raisins, walnuts, baking powder, cinnamon, chia seeds and salt in a medium mixing bowl
- Combine brown sugar, milk, egg and vanilla in a separate mixing bowl
- Add wet to dry mixture, folding gently to combine. Let sit for 2 minutes to allow chia seeds to soak up some of the moisture
- Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
- Bake for 30-40 minutes until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it’s done, if it comes out clean or just a bit wet, it’s done).
- Allow to cool completely before slicing. You don’t HAVE to wait, but note that the squares may fall apart a bit if you’re scooping it out of the dish right when it comes from the oven.