My morning routine has definitely changed. I don’t really have time to do the whole warm water with lemon thing or make a protein pancake from scratch. I’m lucky if I can drink my almond milk lattes hot. The Nespresso machine I got for Christmas has been my best friend. Cold breakfasts have become the norm even though I would prefer something warm in the winter.
Today, I wanted to share my favorite baked oatmeal recipe that I made today that solves my need for a comforting breakfast without having to make anything in the morning. I can also easily eat it with one hand while using the other for breastfeeding. It reminds me of my favorite Cranberry Nut muffins from Grumpy’s in Cape Cod. However, this recipe is vegan, dairy free and gluten free making it a much lower calorie option that is nutrient dense vs empty calories.
Cranberry Nut Baked Oatmeal
Total Time: 30 minutes Makes: 5 servings
- 2 cups rolled oats
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- dash of sea salt
- 2 1/4 cup of Silk Unsweetened Vanilla Almond Milk
- 1/4 cup of honey
- 1 tbsp ground flaxseed
- 2 tbsp peanut butter (or nut butter of choice)
- 1 tsp vanilla
Preheat oven to 375F. Combine first 6 ingredients in a bowl and mix well. Next, mix together in a separate bowl the remaining ingredients from the almond milk to the vanilla, including honey and peanut butter. Combine two bowls together.
Pour into a 9×9 or 8×11 pan and bake for 30-35 minutes, depending on your oven. Once middle is set, your baked oatmeal is done! This makes 5 hearty servings. Top with more peanut butter if you like! Since my pregnancy, I’ve been addicted to drinking almond milk. I think my body craved the extra calcium? Silk’s Unsweetened Vanilla Almond Milk has half the calories and 50% more calcium than skim milk. I make sure to always have an unsweetened version on hand for drinking plain and to use in recipes like this one. It also whips up nicely in my latte frother. Almond milk lattes are expensive!? It’s like $6 for one here in Boston.
Using unsweetened almond milk in recipes like this one gives the recipe a creamy flavor without extra calories. I haven’t done the nutrition info yet but would predict it’s probably around 250 calories per serving not including extra peanut butter. I’ll do this soon – when Tommy isn’t clawing at me to nurse!
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Yumm this looks so delish! I love sweet items that don’t require baking, makes them so much easier to prep for me. Thanks for sharing!
toast the girl almighty
Kalliopi Sakellariou says
Pretty much the same here in UK anything organic and rawfood costs!From your pictures I can almost feel how delicious it is!Yummi!
Sounds delicious Sarah! I love baking oatmeal so that it tastes cakey!!
These sound delicious, are you going to post nutrition infor?
Hi! Made these for a camping trip. Delicious! How should they be stored? Thank you!
Going to make this for breakfast this weekend! If I add a scoop of protein powder, should I adjust any of the measurements for the other ingredients?
This is so good Sarah. I had my second baby three months after Tommy and over the last nine months lost 70 pounds. I’m ebf him as well and had this oatmeal pie almost everyday as a mid morning snack after my protein shake. My 2.5 yo daughter loves it too! Thanks so much for the recipe!