Baked oatmeal from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 44) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute maple syrup for cane sugar, and blueberries or mixed berries for huckleberries. See recipe for variations.

  • amanda_tynr55 on April 04, 2026

    The star baked oatmeal recipe. Delicious served over plain Greek yogurt.

  • KCKB on September 21, 2024

    I made this recipe a bunch of times and loved it, a decade or so ago, when I first got this cookbook (and long before EYB came into my life). I hadn’t made it in quite a while, but it bubbled up in memory yesterday for some reason, and I decided to look it up on here: I’m *delighted* to see that so many others love it too! I made it this morning (subbing slivered almonds for walnuts because that’s what I had on hand). In addition to others’ comments that the the maple syrup OR sugar option could be written more clearly, I will also note that to me it makes sense to melt half the butter while assembling, and then wait until the end of baking to melt the other half of the butter for drizzling. But in any case, I am grateful this morning for both this recipe and this community. ;-)

  • michalow on August 17, 2017

    I usually reduce the sugar and butter a bit and add about 1/2 cup of unsweetened applesauce to the wet ingredients. I've tried it as written, too, and found that I much prefer the texture of the dish when the applesauce is added. It seems to make the oat mix less dense.

  • vinochic on February 09, 2017

    Finally tried this and it was delicious. Used coconut oil and cashew milk to keep it dairy free, frozen blueberries and bananas. Leftovers were good too. Will definitely make again!

  • e_ballad on August 15, 2016

    Our go-to winter breakfast. We often make this on the weekend to reheat for the next few days ahead... or we would if my husband would stop scoffing it all down during the day! We usually substitute honey for the maple syrup & whatever stewed/fresh/frozen fruit we've got at hand.

  • WFPLCleanEating on June 08, 2016

    Very simple but also very delicious, easy to throw together on a weekend morning. - Sarah

  • TrishaCP on January 23, 2016

    Made my version with blueberries and apples and it was just great. If you follow her (admittedly confusing) instructions to use sugar or maple syrup, but not both, it isn't too sweet. I also didn't have any issues with an overcooked top layer, but I did reduce the heat to 350 after the first 20 minutes in the oven.

  • Kelli_L on January 06, 2016

    A really delicious and quick to prepare recipe.

  • wittwoman on November 23, 2015

    We make this again and again. It's so satisfying and keeps us full for hours. Reheats fine for breakfast, and pairs extremely well with dollop of Greek yogurt. We use whatever frozen berries are in the freezer (usually a mix of strawberries, blueberries, raspberries, blackberries). And always use maple syrup instead of sugar.

  • Cheri on November 08, 2015

    This is good, sweet, satisfying. I used bananas on the bottom and stirred some raisins into the dry mix. I also, didn't read carefully enough and put sugar into the dry and maple syrup into the wet ingredients. Since I had reduced the quantity of both, it's good, but this aspect needs mindfulness, or the whole lot will be TOO sweet. I used almond milk, which worked out great. Also substituted toasted pecan bits for the walnuts. I'm anxious to see what I think about it 2-3 days from now, reheated. Portable weekday breakfast is the goal.

  • ccav on November 05, 2015

    This was one of the best baked oatmeal recipes I have tried. I made it with frozen blueberries and 1 banana. Not a fan of bananas so I will try what others have mentioned subbing apples (or peaches). Used soy milk instead of regular; also subbed coconut oil for butter, and didn't add maple syrup. Leftovers were a good portable breakfast!

  • eliza on March 25, 2014

    I found this very dense and stodgy and mine didn't have a lot of flavour. It's not something I will make again since I much prefer regular oatmeal with the fruit and milk on top.

  • monica107 on January 25, 2014

    I used the blueberries, bananas and walnuts called for in the recipe, but I'm imagining variations with peach/blackberry, apple/cranberry/pecan, something with hazelnuts and brown butter... the possibilities are endless. If you are used to a less- or un-sweetened oatmeal, you may be able to dial back on the maple syrup, but it really was not too sweet at all. Great to make for a brunch or make ahead and reheat throughout the week.

  • greenrunner75 on April 13, 2013

    4/10/2013 I have made this recipe twice. The first time, for a christmas brunch, I did not read the directions close enough and made the mistake of adding both the maple syrup to wet ingredients and the brown sugar to dry ingredients instead of one or the other. Way too sweet!!! Huckleberries are not available where I live so I have used fresh blueberries and frozen wild blueberries so far. Very good either way. I will have to try some of the other suggestions people have made. Have also thought about a version with ginger, cardamom, orange zest, and dates or dries apricots.

  • oddkitchen on January 16, 2013

    Five-star recipe, for sure, that I make often. Can be baked in advance; is amenable to a wide variety of substitutions (spices, fruits, nuts, even grains -- once, in a pinched spot, I ran out of oatmeal and successfully supplemented it with instant rice); can be veganized; transports well; great brunch/potluck recipe.

  • Emily Hope on December 04, 2011

    Very good and not too much work to make--would be great as part of a brunch, thought it's easy enough to make for regular weekend mornings (maybe even weekday, though it does need to bake for about 40 minutes). I used frozen (unthawed) blueberries and banana slices and they worked fine. I'd like to experiment with other fruit and nut combos, like apple/raisin/pecan. Top layer of oats was just a little bit chewy for my taste--I might try a little more milk next time to see if that makes a difference.

  • kb_mw on October 19, 2011

    Really tasty. I made this with apples as the bottom layer (peeled and sliced about 1 cm thick) and frozen strawberries. I used skim milk and mixed all the butter in with the wet ingredients rather than saving some to drizzle over at the end. Also, I mixed the dry ingredients in a bowl, then added the wet ingredients and dumped the whole lot into the baking dish. Less worry about distribution that way. Overall an excellent recipe, better than other baked oatmeals that I have tried. It did serve six, though we all could have eaten more.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Lottie and Doof

    I will be making it again and again, it is fantastic. It is easily adapted as fruits come in and out of season. I can even imagine a version with jam in the depths of winter.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.