Five Step Fruity Overnight Baked Oatmeal

Five Step Fruity Overnight Baked Oatmeal

(Go straight to the recipe if you like!)

I’ve made baked oatmeal on and off in the past, but I’ve always felt a little iffy about how much sugar most baked oatmeals contain.

However, in a January edition of Mandi Ehman’s newsletter, she shared a not-so-much-sugar-in-it fruity baked oatmeal recipe, and we really love it!

fruity baked oatmeal ingredients

I’d never have thought of putting fruit in the oatmeal, even though I regularly add fruit to my normal oatmeal bowls.

We’ve added peach slices, mango, blueberries, strawberries (I slice them first), and raspberries, and they’ve all been good.

And since the oats sit overnight in the fridge before baking, you can feel free to just stir in frozen fruit, as it will be nicely thawed by morning.

I also really love the shredded coconut in this recipe. Again, I wouldn’t have thought of it, but it’s so good!

The original recipe called for olive oil, but try as I might, I really do not love olive oil.

So, I use melted butter instead, or a combo of coconut oil (melted if it’s solid) and melted butter.

In a large bowl, combine your fat (melted butter, coconut oil, or a combo of the two), sugar, vanilla, eggs, and milk.

In a second bowl, mix up your dry ingredients (oats, shredded coconut, baking powder, and salt).

Dump your dry ingredients into the wet ingredients, and mix to combine. Then fold in your fruit.

fruity baked oatmeal

Fair warning: if you use frozen blueberries, your previously pristine oat mixture will become a bit unsightly. If I’m using a combo of fruit, I mix in the other fruit first and then add the blueberries at the very end.

I mean, it doesn’t matter from a taste perspective, but the oats do look nicer when they’re not blue-ish green. ;)

The recipe calls for an 8×8 inch pan, but I use this rectangular one instead because it comes with a lid. (affiliate link)

The lid is super handy for the overnight refrigeration.

Cover your dish and refrigerate overnight.

refrigerated overnight baked oatmeal

In the morning, take the lid off and bake the oats for 35-40 minutes in a preheated 350° F oven.

Let ’em cool down for a bit, and then dig in.  So good!

And leftover cold baked oatmeal is pretty darn delicious too.

Fruity Baked Oatmeal

Printable Five Step Fruity Baked Oatmeal

1/2 cup melted butter, coconut oil, or a combo of the two
1/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup milk
2 cups old-fashioned oats
1 cup shredded unsweetened coconut (sweetened works too!)
1 teaspoon baking powder
1/8 teaspoon salt
1 and 1/2 cups fresh or frozen fruit

1. In a large bowl, combine butter/oil, sugar, vanilla, and eggs.

2. In a separate bowl, mix oat, coconut, baking powder, and salt.

3. Add oat mixture to wet ingredients, and stir to combine.

4. Fold in frozen fruit, and transfer mixture to a greased 8×8 inch dish. Cover and refrigerate overnight.

5. In the morning, bake in a preheated 350° F oven for 35-40 minutes.

The post Five Step Fruity Overnight Baked Oatmeal appeared first on The Frugal Girl.

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