Transform plain oats into a yummy and easy to eat finger food with this baked oatmeal recipe. You can double the recipe to make more if desired.
- Preheat the oven to 375 degrees F. Grease the silicone molds or mini muffin tin.
- Place the oats, chia seeds, cinnamon, vanilla, raisins, and maple syrup or honey, if using, into a medium bowl.
- Add the warm milk and stir. Let sit for 5 minutes.
- Press about 1 tablespoon batter into each molds or mini muffin cup. Bake for 10-12 minutes.
- Remove from oven and let cool in pan for 5-10 minutes, then on a wire rack. Serve slightly warm or chilled.
Store in an airtight container in the fridge for about 3 days.
You can use dairy or nondairy milk in this recipe according to your preferences. Both work just the same. If you use nondairy milk, check to see if it’s flavored or sweetened before adding the vanilla or optional sweetener. You may not need either.
Use unsweetened nondairy milk for kids under 1.
Avoid honey for babies under 1.
You can use raisins or other dried fruit (cranberries, cherries, and the like) or chopped fresh blueberries or raspberries. You may want to cut bigger pieces of fruit with scissors or a knife.
You can use leftover cooked oatmeal in this recipe too, though it works best with cooked oatmeal that’s thick. Simply stir 1 tablespoon and 1-3 tablespoons milk into cooked oatmeal and proceed with Step 3 of the recipe.
Serve with fruit or a smoothie or a drink as breakfast or even lunch. They work for snack too!