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When it comes to make-ahead breakfasts, you can't beat a good baked oatmeal recipe. All of your favorite trail mix ingredients are in this one!
When our family heads out on hikes, my youngest son (T) has an oversensitive radar for good scenery and view spots. And when I say view spots, I mean snack spots. “Mum, Dad, isn’t this a pretty view? And…where’s the beef jerky?” And then, “I think I should do a quality control taste test on those granola bites.” If it was up to T, we’d be stopping to enjoy the “view” every half mile or so!
For years, trail has been the quintessential trail mix snack, and the variations are virtually endless. One of these days, I’ll share my family’s favorite trail mix combinations with you. A couple of those combos have shown up in my Trail Mix Chocolate Bark and now this baked oatmeal.
As I mentioned when I shared my first baked oatmeal recipe, oatmeal has never really been my thing. I lay full blame on my grade 9 home economics teacher, who made us taste 20 kinds of cooked cereal in the course of 30 minutes. The queasy feeling hit me after the first five.
However, the firm, cooked texture of baked oatmeal changed the whole oatmeal game for me. No wet, soft texture. Rather, it’s more like a baked granola bar or dessert bar. I can do dessert bars!
We seem to have an unlimited supply of dried fruit and raw nuts in our pantry, so I just rummaged through to find the best combination. Of course, that’s completely subjective, so feel free to use any trail mix variation that appeals to you.
I thought about adding chocolate chips to the oatmeal. Who doesn’t love chocolate chips in their trail mix?! But I really wanted to make this a healthy breakfast option. Out with the chocolate chips, in with the unsweetened cocoa powder. The cocoa powder gave it the perfect chocolate-y twist while stopping me from getting twitchy about serving chocolate to my kids at breakfast.
Make this at the beginning of the week, and enjoy it for the rest of the week! Just put a piece in a bowl, pop it in the microwave for about 30 seconds and serve it with milk, if you wish.
Other make-ahead breakfast recipes:
Whole Wheat Banana Nut Muffins
Printable Recipe
Chocolate Trail Mix Baked Oatmeal Recipe
Chocolate Trail Mix Baked Oatmeal…Make this on Sunday and have breakfast on hand for the week! 229 calories and 8 Weight Watchers Freestyle SP
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 9 Servings
Calories: 228.6kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 cup steel cut oats I use Bob's Red Mill
- 3 tablespoons ground flaxseed
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¾ teaspoon salt
- 2 ⅔ cup nonfat milk
- ⅓ cup pure maple syrup
- 2 tablespoons melted coconut oil cooled
- 1 egg
- 1 teaspoon pure vanilla extract
- ⅓ cup chopped dried apricots
- ⅓ cup dried cherries
- ⅓ cup chopped raw almonds
Instructions
Preheat the oven to 375 degrees F. Lightly coat an 8x8 baking pan with cooking spray.
In a large bowl, stir together the steel cut oats, flaxseed, cocoa powder, baking powder, cinnamon and salt.
In a medium bowl, whisk together the milk, maple syrup, coconut oil, egg and vanilla.
Stir the milk mixture into the oat mixture. Stir to combine.
Add the dried apricots, dried cherries and almonds, and stir again.
Transfer the mixture to the prepared baking pan. Bake until the oatmeal is set and golden brown, 45 to 50 minutes.
Let the mixture cool for 10 minutes. Cut into 9 squares. Serve with additional milk, if desired.
Notes
Weight Watchers Points:8 (Freestyle SmartPoints), 9 (SmartPoints), 6 (Points+)
Nutrition
Serving: 1Square | Calories: 228.6kcal | Carbohydrates: 32.4g | Protein: 6.2g | Fat: 9g | Saturated Fat: 3.7g | Cholesterol: 20.7mg | Sodium: 258.4mg | Fiber: 4.9g | Sugar: 14.2g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
More Breakfast Recipes
- Easy Breakfast Tostadas
- Sheet Pan Omelet
- Strawberry Smoothie (without yogurt)
- Homemade Turkey Breakfast Sausage Patties
Reader Interactions
Comments
Martha
Could Gluten Free Oatmeal be substituted for the steel cut oats?
Reply
Renee - Kudos Kitchen
The last time I made baked oatmeal, it was your recipe. I loved it. Now I'm going to have to try this one too. Thanks!
Reply
Carrie @Frugal Foodie Mama
I just LOVE a good baked oatmeal! And I love that this version is trail mix inspired. Sounds delicious!
Reply
eat good 4 life
This is totally genius. I would love to make two trays of this it looks so good!
Reply
Andi @ The Weary Chef
Make ahead breakfasts are my thing! Kids will surely enjoy this ! Can't wait to give this a try!
Reply
Megan Keno
Normally I don't eat a lot of oatmeal just because I don't like show mushy it is, but I love that this baked! Such a great idea!
Reply
Michelle @ The Complete Savorist
This is EXACTLY how I feel about oatmeal. Never a fan of a normal bowl of oatmeal, but I do enjoy baked oatmeal.
Reply
Becky Hardin | The Cookie Rookie
This sounds great
Reply
C. Marie
Can’t wait to eat a bowl of this for breakfast! I am always ready for some baked oatmeal—especially one bursting with yummy chocolate flavor!
Reply
Liz
Thank you Dara for the nice recipe.
Reply
