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Who doesn't love a cozy bowl of oatmeal? Prep this cinnamon raisin pecan baked oatmeal ahead for easy to-go breakfasts during the week! >Jump to recipe<
Today, while we're making this, it's snowing, and it's so beautiful outside. It's that soft fluffy snow, the kind that's not sticking to the roads or even the grass, just the trees.
I hope you enjoy this warm and comforting morning treat, filled with yummy goodness, like eggs and collagen for protein; whole milk, butter, and pecans for healthy fats; and oats, raisins, and chia seeds for carbs and fiber.
This would pair great with some fresh cooked bacon or sausage, scrambled eggs, or even a few deli meat roll-ups for added protein and satiety.
Don't like pecans or raisins? Substitute your favorite nuts, dried fruit, or even chocolate chips. Make this baked oatmeal your own!
Eat it straight from the oven (after it's cooled a smidge, of course 😉), cold from the fridge, or reheat in a microwave or toaster oven for easy leftovers. Portion it out in to-go containers to bring to work – or even settle in with a serving as a bedtime snack. So many options!
Cinnamon Raisin Pecan Baked Oatmeal
Prep Time: 15 minutes
Cook Time: 35 minutes
Makes: 8 servings
2 cups gluten-free rolled oats
2 tbsps chia seeds
1, 12-gram scoop collagen*
1 1/2 tbsp ground cinnamon
1/4 tsp ground ginger
1/4 cup cane sugar
1 tsp baking powder
1/2 tsp salt
3 tbsps butter, melted
2/3 cup whole milk
1/3 cup water
1/4 cup maple syrup
1/2 tsp vanilla extract
15 drops liquid stevia
1/3 cup chopped pecans
2 ounces (approx. 1/4 cup) raisins
Preheat oven to 350 degrees.
Use a whisk to mix together dry ingredients.
Distribute chopped pecans and raisins evenly over the top of dry mixture.
In a separate bowl, cream together wet ingredients.
Pour wet mixture evenly over dry mixture in baking dish.
Use the whisk to gently combine.
Let sit 2 minutes to thicken.
Bake at 350 for 35 minutes. The baked oatmeal is done when a knife inserted in the center comes out clean.
Remove from the oven and allow to cool at least 5 minutes.
Cut into 8 slices.
Allow to cool completely before storing in airtight containers.
Keep in the fridge for up to a week, or in the freezer for up to one month.
*Learn more about collagen in my blog post here.