Just when I thought I couldn’t love oatmeal more, I went and discovered baked oatmeal. The game has changed with this salted caramel baked oatmeal recipe!
I can’t get over just how easy this baked oatmeal thing is. You simply mix everything together in a bowl, pour it into a baking dish and put it in the oven to bake. It couldn’t be more hands off.
This works into weekly meal prep so beautifully, because you can focus on prepping other foods while your oatmeal is baking in the oven. In less than an hour, you can get a LOT of meal prep work done.
After you take this salted caramel baked oatmeal out of the oven, you drizzle a simple caramel sauce over the top, made from tahini and maple syrup. I discovered this little healthy culinary secret a few years ago, and I can’t get enough. Tahini and maple syrup combined makes the most perfect healthy caramel sauce!
FYI: I’ve tried most of the tahini brands on the market, and the one I love most is the 365 Everyday Value Organic brand from Whole Foods. It’s not as thick as the others, and it’s easy to mix up in this caramel sauce, as well as in salad dressings and other things. If you have access to a Whole Foods, this is the one I recommend buying!
This recipe is super high in fiber from the oatmeal, flaxseed and dates, and it has plenty of good fats and protein, too. It will keep you full for hours. It’s also gluten free, dairy free and vegetarian. Just use a flaxseed egg to make it vegan.
If you make this salted caramel baked oatmeal, be sure to leave a comment letting me know what you think. I love hearing your feedback!
Salted Caramel Baked Oatmeal (GF, DF, Vegetarian)
- 2 cups old fashioned rolled oats
- 6 Tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 cup unsweetened shredded coconut (optional)
- 1 1/2 cups unsweetened almond milk or other nut milk
- 1 large egg
- 2 tsp pure vanilla extract
- 1 Tbsp coconut oil, melted
- 1 Tbsp maple syrup plus 2 additional Tbsp for topping
- 4 medjool dates, pits removed and chopped
- 2 Tbsp tahini for topping (I used 365 Everyday Value organic tahini from Whole Foods)
- 1/2 tsp sea salt (I used Maldon sea salt flakes)
- Preheat the oven to 375 degrees. Grease a 9x9 inch baking dish with olive oil or coconut oil spray.
- In a large mixing bowl, combine the oats, ground flaxseed, baking powder, cinnamon and shredded coconut (if using). Mix all the ingredients well to combine.
- Add in the almond milk, egg, vanilla extract, melted coconut oil and 1 Tbsp of the maple syrup. Mix all the ingredients well to combine.
- Fold the chopped dates into the mixture. Pour the mixture into the prepared baking dish.
- Bake the oatmeal for 40 minutes. Remove it from the oven, allow it to cool for about 10 minutes.
- In a small bowl, whisk together the tahini and maple syrup until well combined and the mixture is smooth and creamy. Drizzle the mixture evenly over the top of the prepared oats, and sprinkle with the sea salt.
- Cut the baked oatmeal into six servings. Serve immediately or store leftovers in the refrigerator to be used throughout the week. Can be served cold or reheated.