Small Batch, Butter-Free Baked Oatmeal

I absolutely love baked oatmeal. Warm and filling, it is the perfect feel-good, cozy breakfast food. But a normal batch of baked oatmeal requires lots of butter, and it makes enough to feed eight people.

So, since butter is hard to find right now and I don't have eight people quarantined in my house with me, I decided to create a small batch, butter-free baked oatmeal recipe! This recipe makes enough baked oatmeal for three or four servings depending on how much oatmeal you like to have at once.

2.5 Tbsp. coconut oil, melted

1.5 cups old-fashioned oats

1/2 cup pecan halves (optional, feel free to substitute with your nut of choice)

2 tsp. ground cinnamon (optional. you may also add in nutmeg or cardamom if you prefer)

1 tsp. kosher salt

2 cups milk (you may use whatever milk you prefer, I used 2%, but you could also substitute in almond milk, coconut milk, oat milk, or whatever other milk you have on hand)

2 Tbsp. honey

1 large egg, beaten to blend

1 tsp. vanilla extract (you can also substitute for 1/2 tsp. almond extract or 1 tsp. maple syrup)

Optional Toppings: vanilla yogurt, raisins, banana, strawberries, raspberries, chocolate chips, shredded coconut

Large Mixing Bowl

Measuring Cups & Spoons

3 mini loaf pans or 1 8.5x4 Loaf Pan

Spatula

Gather all of your ingredients together.

Preheat your oven to 350° F and grease three mini loaf pans or one 8.5 x 4 loaf pan.

Measure out 2.5 Tbsp. coconut oil into a microwave safe bowl. Place bowl into microwave and heat in 15 second intervals until oil is fully melted.

Add 1.5 cups Oats, 1/2 cup pecan halves (at this point I like to break up my pecan halves into smaller pieces, but feel free to leave them whole, or substitute for a different nut), 2 tsp. ground cinnamon (feel free to add nutmeg or cardamom here too!), and 1.25 tsp. kosher salt.

Mix it all together.

Measure out 2 cups milk of choice, one egg (either beat before adding to milk, or beat once added to milk), 2 Tbsp. honey, and 1 tsp. vanilla.

Stir to combine.

Add your melted coconut to dry ingredients. Stir together.

Pour in wet ingredients. Stir together.

Transfer oatmeal mixture to prepared pans/pan. Carefully place pans into oven.

Bake oatmeal until liquid is absorbed and top is golden brown. Approximately 35-40 minutes depending on your oven.

***Tip: Transferring the mixture to the pans works best if you pour out the milk into your pan first, and then scoop the rest into the pans equally. It is much easier when simply using one loaf pan because you don't have to portion out the oat part into the three separate pans.

Once baked oatmeal comes out of the oven, let it sit 10 minutes before serving.

Add whatever toppings you prefer. I really enjoy this recipe topped with a little vanilla yogurt and some kind of fresh or dried fruit.

Make Ahead: Oatmeal can be made 3 days ahead. Let it cool, then cover it and chill. To reheat, cover in foil and place into 350° oven until warmed through, 15-20 minutes.