This Maple Cinnamon Baked Oatmeal is bursting with mouthwatering flavor. It’s loaded with nutrients, it’s gluten-free, and a delicious way to start the day off right. Bonus: it can easily and completely be made the night before.
This post was sponsored by Kemps. All thoughts and opinions are my own.
Hi, we are The Oatmeal Family.
Recently, our tribe fist-bumped each other for successfully completing our second annual 30-day sugar fast — woo hoo! Right after that, the first thing we inhaled was oatmeal. Like, whoppers and heaps of yummy oatmeal.
Friends, it wasn’t just any old oatmeal we enthusiastically feasted on. It was this glorious Maple Cinnamon Baked Oatmeal recipe that happens to be gluten-free and refined-sugar free. We weren’t even trying for a gluten-free, sugar-free baked oatmeal recipe, but it’s just how this oatmeal bake naturally rolls. [See what I did there? 😉]
Made with the natural goodness of raw unfiltered honey and Kemps® Probiotic Milk, this Baked Oatmeal is worthy of your Every. Single. Bite.
Bonus: it tastes jaw-dropping delicious.
Watch us make Maple Cinnamon Baked Oatmeal:
Right?!👆🏼 Did I not humbly proclaim that this is no ordinary oatmeal bake?
Watching that video recipe just made me so hungry.
I mentioned the goodness that goes into our Maple Cinnamon Baked Oatmeal — sweetened with only raw, unfiltered honey and fortified with the goodness of Kemps® Probiotic Milk.
As a busy mama, I’m totally into all things healthful and natural and real. However, real life is really a thing. Given my super active household, work, and all the things to juggle…my wellness routine can’t be complicated or tough to maintain. That’s what I love about Kemps Probiotic Milk, which is incredibly easy to build into my routine. I simply pick up our Kemps Probiotic Milk right next to the regular milk at my local Target.
There’s a slew of reasons why I’m kind of obsessed with this awesome milk: it tastes like regular milk, it has billions of live cultures, and I can easily get my one glass a day. It’s pour and go, without any fuss.
I love that I can use Kemps Probiotic Milk in all my cooking and baking like I do with regular milk. It’s also fantastic over hot or cold cereal.
Speaking of cereal…this Maple Cinnamon Oatmeal Bake has become famous with friends and family for being soooo delicious.
Y’all who know me know that I am the polar opposite of a morning person and need make-ahead breakfasts. That’s why I’m wild about baked oatmeal. It can 100% be made the night before. And I don’t mean you still have to get up a little early to pop it in the oven in the morning. Not at all.
Literally toss together the simple ingredients, bake it, and let it cool at room temperature overnight while you get your zzzz’s and press the snooze button as many times as you like.
All that’s left for you to do is gather ’round with your people, slice into that massively delicious Maple Cinnamon Baked Oatmeal, and dig in.
A drizzle of pure maple syrup is [kind of] optional but [always] recommended.
This Maple Cinnamon Baked Oatmeal is bursting with mouthwatering flavor. It’s loaded with nutrients, it’s gluten-free, and a delicious way to start the day off right. Bonus: it’s super easy and can be completely made the night before.
- 2 1/2 cups old fashioned rolled oats
- 1 TB ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp table salt
- 2 cups Kemps® Probiotic milk (I used 2% variety)
- 1/2 cup raw honey or pure maple syrup
- 1 large egg
- 2 heaping TB applesauce
- 1 TB pure vanilla extract
- Top with: toasted nuts, fresh berries, or pure maple syrup
- Preheat oven to 375F with rack on middle position. Grease inside of an 8×8 baking pan and set aside.
- In a bowl, whisk together the oats, cinnamon, ginger, nutmeg, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, honey/maple syrup, egg, applesauce, and vanilla extract until well combined. Gently stir the oat mixture with the milk mixture until incorporated. Pour into greased baking pan.
- Bake about 38 minutes or until top is golden and toothpick inserted in center comes out mostly clean. Let cool at room temp for at least 10 minutes (or overnight, loosely covered) before serving. Top as desired and serve warm or at room temp.
If you bake this up the night before, cover and let cool at room temp overnight. Reheat in oven or toaster oven the next morning.
This recipe as written results in a tender, deliciously moist baked oatmeal that cuts easily into squares. If you prefer a drier, crispier, crumbly texture, use 1/4 cup less milk and bake a little longer.