Banana Bread Baked Oatmeal

1. Preheat the oven to 350F and line a square 8×8 baking dish with parchment paper, covering all sides.
2. In a large mixing bowl, whisk together the ground flaxseed, milk, coconut oil, vanilla, maple syrup, and mashed banana.
3. Add in the oats, baking powder, and salt and mix to combine.
4. Fold in the chocolate chips and walnuts.
5. Pour the batter into your baking dish and top with a few extra chocolate chips and walnuts.
6. Bake for 25-30 minutes. Then allow it to chill for at least an hour to fully set before cutting into 4 servings (you can also make this a day ahead and chill overnight). Top your slice with a tablespoon of natural peanut butter and enjoy! Store the rest in the refrigerator for up to 4 days.

Apple Cinnamon Pecan Baked Oatmeal

1. Preheat the oven to 350F and line a square 8×8 baking dish with parchment paper, covering all sides.
2. In a large mixing bowl, whisk together the ground flaxseed, milk, coconut oil, vanilla, apple sauce, and maple syrup.
3. Add in the oats, baking powder, salt, cinnamon, and ginger and mix to combine.
4. Fold in the apple and pecans.
5. Pour the batter into your baking dish and top with a few extra apple chunks and pecans.
6. Bake for 25-30 minutes. Then allow it to chill for at least an hour to fully set before cutting into 4 servings (you can also make this a day ahead and chill overnight). Top your slice with a tablespoon of natural peanut butter and enjoy! Store the rest in the refrigerator for up to 4 days.

Peanut Butter and Jelly Baked Oatmeal

1. Preheat the oven to 350F and line a square 8×8 baking dish with parchment paper, covering all sides.
2. In a large mixing bowl, whisk together the ground flaxseed, milk, vanilla, and maple syrup. In a tiny dish, mix together the melted coconut oil and peanut butter. This helps thin out the nut butter so it’s easy to mix into the batter. Pour into the milk mixture and stir to combine.
3. Add in the oats, baking powder, and salt and mix to combine.
4. Fold in the berries.
5. Pour the batter into your baking dish and top with a few extra berries.
6. Bake for 25-30 minutes. Then allow it to chill for at least an hour to fully set before cutting into 4 servings (you can also make this a day ahead and chill overnight). Top your slice with a tablespoon of natural peanut butter and a teaspoon of sugar free jelly and enjoy! Store the rest in the refrigerator for up to 4 days.

Dark Chocolate Almond Baked Oatmeal

1. Preheat the oven to 350F and line a square 8×8 baking dish with parchment paper, covering all sides.
2. In a large mixing bowl, whisk together the ground flaxseed, milk, vanilla, almond extract, and maple syrup. In a tiny dish, mix together the melted coconut oil and almond butter. This helps thin out the nut butter so it’s easy to mix into the batter. Pour into the milk mixture and stir to combine.
3. Add in the oats, cocoa powder, baking powder, and salt and mix to combine.
4. Pour the batter into your baking dish and top with the chocolate chips and almonds.
5. Bake for 25-30 minutes. Then allow it to chill for at least an hour to fully set before cutting into 4 servings (you can also make this a day ahead and chill overnight). Top your slice with a tablespoon of natural almond butter and enjoy! Store the rest in the refrigerator for up to 4 days.