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If you’re looking to add more protein: serve it with Sunny Side Up Eggs, Cheesy Sous Vide Egg Bites, or Seriously Easy Microwave Bacon!
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Keep an eye on your oatmeal while it bakes. Once a toothpick inserted in the center comes out with a few moist crumbs, it’s done. Overbaking can dry it out.
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Keep an eye on your oatmeal while it bakes. Once a toothpick inserted in the center comes out with a few moist crumbs, it’s done. Overbaking can dry it out.
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Here’s a Tip!
Keep an eye on your oatmeal while it bakes. Once a toothpick inserted in the center comes out with a few moist crumbs, it’s done. Overbaking can dry it out.
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Keep an eye on your oatmeal while it bakes. Once a toothpick inserted in the center comes out with a few moist crumbs, it’s done. Overbaking can dry it out.
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To reheat, cut a slice of baked oatmeal and microwave it for 10-15 seconds or longer, depending on how hot you want it. If you want to reheat the whole thing, I recommend reheating in the oven at 350ºF for around 10 minutes.
Totally! This recipe is perfect for meal prep as it lasts a full 5 days in the fridge!
Absolutely! Let the baked oatmeal cool completely, then slice it into squares. Wrap the squares individually in plastic wrap or store them in an airtight container in the freezer for up to 3 months. Reheat from frozen in the microwave or oven until warmed through.
Yes! Fill your muffin tin around 3/4 of the way full. Bake for 18-20 minutes or until fully cooked.
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