Even though traditional oatmeal comes together quickly, baked oatmeal has a special place in my heart. I love the “set it and forget” aspect of this recipe, as you just dump everything into one dish, stir it around, and leave it in the oven to take care of itself.
- 1 ½ cups of warm water
- 2 tablespoons of chia seeds
- 2 ½ cups of rolled oats
- 4 cups mixed berries (like strawberries or blueberries) (cut into bite-sized pieces if necessary, divided)
- ⅔ cups of raw walnuts halves or sunflower seeds (divided)
- 1 cup of plain unsweetened nondairy milk
- ⅓ cup of maple syrup, plus more for serving
- 2 teaspoons vanilla extract
- ¼ teaspoon of salt
Preheat the oven to 350ºF. Mix the water and the chia seeds in a large liquid measuring cup and set aside. Place the oats, half of the berries, and half of the walnuts in a 9-inch round baking dish.
Add the nondairy milk, maple syrup, vanilla, and salt to the chia mixture and whisk until well combined.
Pour the mixture into the baking dish and gently stir to incorporate.
Bake the oatmeal for 45 minutes, until slightly golden in color. The oatmeal should be a little soft, as it will firm slightly while cooling.
- Let the oatmeal cool on a rack for 20 minutes. Cut it into fifths, and enjoy topped with fresh berries, walnuts, and maple syrup! If you're saving servings for meal prep, place slices in individual storage containers, and top each serving with the remaining berries and walnuts. Oatmeal can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Tip! In a pinch, frozen berries work well here. They may get a little soggy in the topping, but they’ll still taste good.