I am a huge fan of baked oatmeal. There is something about it that makes it ten times better than oatmeal baked on the stove-top. That being said, I have tried many baked oatmeal recipes in the past. After creating this recipe I feel like I need to look no further. This has become my go-to recipe for baked oatmeal. The great thing about this oatmeal is that I used dates and bananas to sweeten it. There is a little extra prep work needed than your typical oatmeal, but the labor is well worth it. The scent of roasted hazelnuts and sweet bananas will have you drooling before it is out of the oven. Eat it hot today and cold tomorrow.

  • 2 cups oats
  • ½ cup unsalted, roasted hazelnuts
  • 1 cup dates
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 Tablespoons flax seed
  • 5 Tablespoons water
  • 2 cups almond milk
  • 1 ½ teaspoons hazelnut extract
  • 2 ripe bananas
  • 2/3 cup blueberries


  1. Combine flax seed and water in a small container and let sit for at least 10 minutes.
  2. In a food processor, pulse hazelnuts and dates until they are a sticky, crumbly texture.
  3. In a large bowl combine oats, date mixture, sea salt, and baking powder. Use a fork to evenly combine.
  4. In a small bowl add milk, flax seed, and hazelnut extract. Stir well.
  5. Cut bananas into ½ inch slices and layer in the bottom of an 8X8 glass pan.
  6. Pour oat mixture on top of bananas.
  7. Evenly pour liquid mixture over oat mixture
  8. Top with blueberries
  9. Bake at 375° for about 35 minutes, or until all the liquid is absorbed.
  10. Drizzle with maple syrup, almond milk, agave, or other favorite toppings

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