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Fall Harvest Baked Oats


  • Author: Shannon Doleac
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
Scale

Ingredients

  • 2 cups rolled oats
  • 2 cups almond milk (or milk of choice)
  • 1 cup pecans (or walnuts), chopped
  • 1 pear, cored and cut into bite sized pieces
  • 1/2 cup shredded carrots
  • 1/2 cup shredded beets
  • 1/3 cup pure maple syrup
  • 1/4 cup unsweetened shredded coconut
  • 1 large egg
  • 2 Tbsp butter (or ghee), melted (+ more for greasing the baking dish)
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 3/4 tsp sea salt

Instructions

  1. Preheat oven to 375ºF.
  2. Grease an 8 x 8″ baking dish with butter or ghee.
  3. Mix together 1/2 cup nuts, 2 Tbsp shredded coconut, 1/4 tsp cinnamon, and 1/4 tsp salt in a small bowl and set aside.
  4. Mix oats, baking powder, 3/4 tsp cinnamon, and 1/2 tsp salt in a large bowl.
  5. In a medium bowl, whisk milk, syrup, egg, melted butter, and vanilla.
  6. Add egg mixture to oat mixture and stir to mix. Add 1/2 cup nuts, remaining coconut, pear, carrots, and beets and fold until combined.
  7. Pour batter into baking dish and top evenly with the nut and coconut mixture (from the small bowl).
  8. Bake for about 40 minutes, or until set and golden brown on top.
  9. Serve warm, cold, or make ahead and reheat. Try with a splash of fresh organic cream, or milk alternative.