Main Ingredients Needed

To make the simple recipe, you’ll need healthy ingredients found at any grocery store. And from this base recipe, you can customize the oatmeal mixture to create different flavors, from chocolate oats to fruity oatmeal.

• 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon (adds natural sweetness and flavoring)
• 3/4 teaspoon salt
• 1 cup milk: whole milk, skim milk, or non-dairy milk: unsweetened almond milk, cashew milk, oat milk, or coconut milk
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons butter or virgin coconut oil, melted

Equipment

• 1 large bowl for mixing the ingredients
• 9-inch baking dish for baking the oatmeal

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel-cut oats.

Old-fashioned rolled oats will give you the best results. Any brand will work.

Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal. Just don’t use them for this recipe.

7 Different Ways To Flavor This Recipe

• Apple Baked Oatmeal: Stir 1 cup chopped apples (no need to peel) into the batter.
• Lemon & Blueberry Oatmeal: Add the zest (grated rind) from 1/2 a fresh lemon and 1 cup fresh or frozen blueberries to the batter. Reduce the cinnamon or skip it.
• Raspberry Oatmeal: Add 1 cup fresh or frozen raspberries.
• Peach Oatmeal: Add 1 cup chopped peaches to the batter.
• Carrot Cake Oatmeal: Add 1/2 cup shredded carrots, along with 1/4 cup raisins and 1/4 cup chopped walnuts to the batter.
• Chocolate Oatmeal: Chocolate baked oats taste just like brownies, for breakfast! Add 1/4 cup cocoa powder to the batter and sprinkle 2 tablespoons chocolate chips over the top before baking.
• Chocolate Chip Baked Oatmeal: Add 1/2 cup chocolate chips to the batter. Or, use 1/2 cup chopped ripe banana and 1/2 cup chocolate chips!

Step By Step Recipe Instructions With Photos 

Preheat the oven to 350F and grease a baking dish.

Step 1: Combine Ingredients

• Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt.
• Add the wet ingredients (milk, eggs, vanilla extract, and sweetener of choice) to dry ingredients and stir to combine.
• Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.

Step 2: Rest for 5 Minutes

Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.

Step 3: Bake for 30-35 Minutes at 350F

• Bake for 30-35 minutes, until the center is firm and edges are browned.
• The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.
• After removing from the oven, rest for at least 5 minutes before serving.

Favorite Toppings

• Drizzle maple syrup or honey over the top
• Add sliced bananas or favorite fruit over the top
• Top with a spoonful of almond butter, cashew butter, and peanut butter
• Serve in a bowl over greek yogurt with fruit (or chocolate protein yogurt which tastes like pudding!)
• Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)

How to Store, Freeze, Meal Prep, & Reheat

• Fridge: Store leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
• Freezer: Freeze cut bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat in the microwave or oven.
• Meal Prep: Make a pan on the weekend, cut into bars once cool, and store in the fridge or freezer for future breakfasts.
• Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

Baked Chocolate Oatmeal That Tastes Like a Brownie

I’m a sucker for anything chocolate. Naturally, I add chocolate to my breakfast meals. Chocolate protein yogurt and chocolate overnight oats are a couple of my “sweet treat” breakfast favorites.

Lately, I’ve been on a baked oatmeal kick. Why not add cocoa powder to my favorite baked oats to make a brownie-like breakfast. This recipe is a result of that curiosity and its so stinkin’ good.

Ingredients Needed to Make “Brownie” Baked Oats

This recipe uses simple ingredients from your pantry and fridge. The recipe is based on my baked oatmeal with blueberries recipe, but adds cocoa powder for a rich chocolate flavor.

The cocoa also gives the oats a cake-like texture (without adding flour) so you can easily cut the oats into bars. Here’s what you need…

• 2 cups old-fashioned rolled oats (I prefer sprouted oats for easier digestion)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup milk of choice whole milk or plant-based milk (like almond milk, coconut milk, oat milk, cashew milk)
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 2 tablespoons butter or virgin coconut oil, melted
• 2 teaspoons vanilla extract
• 2 tablespoons chocolate chips (optional)
• cooking spray (like avocado oil spray to grease the baking pan)

Equipment

• 1 large bowl for mixing the ingredients
• 9-inch baking dish the baking pan in the photos is just slightly larger; just don’t go too large or you’ll end up with thin bars.

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel cut oats to make baked oatmeal.

Rolled oats will give you the best results. Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal.

For this recipe, stick with old-fashioned rolled oats which you can find at any grocery store. Any brand will work.

How to Make This Recipe

You’ll find a printable option for this chocolate oats recipe in the recipe card at the bottom of the post.

First, preheat the oven to 350F.

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, cocoa powder, baking powder, and salt. 

Step 2: Add Wet Ingredients

To the oat mixture, add milk, eggs, melted butter or coconut oil, vanilla extract, and sweetener of choice (honey or maple syrup). Whisk to combine all the ingredients.

Step 3: Rest The Batter for 5 Minutes

Let the oatmeal rest for 5 minutes on the counter. This rest period allows the oats to absorb the liquids.

Step 4: Pour Into Prepared Baking Pan & Add Chocolate Chips

Lightly grease a 9-inch baking pan with cooking oil spray or butter.

Pour the oat mixture into the prepared baking pan.

(Optional) Sprinkle the top of the oatmeal with 2 tablespoons chocolate chips. Use mini or regular-size chocolate chips.

Step 5: Bake for 30 Minutes at 350F

Bake for 30 minutes at 350F, or until the center is firm. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm, continue baking until ready.

How to Serve

After baking, cut into 8 bars and serve warm or cold. It’s delicious either way! Enjoy a bar just like you would a brownie (without any toppings or pairings, or with ice cream for dessert), or add one of these sides for a healthy breakfast…

• Fresh Fruit: Serve with fresh berries on the side. Or add sliced bananas over the top
• Nut Butter: Top with a spoonful of almond butter or peanut butter. Or add a spoonful of tahini (ground sesame seeds, also used to make salad dressing and hummus)
• Whipped Cream: Top slices with whipped cream (make homemade whipped cream, dairy or dairy-free)
• Yogurt: Spoon yogurt into a bowl, top with an oatmeal bar and your favorite fruit. This is particularly delicious with coconut yogurt!
• Eggs: Serve a delicious chocolate square with a side of your favorite eggs (my favorite ways to cook eggs) for a macro-friendly meal: protein, carbs, and healthy fats!
• Smoothie: Add a protein or fruit smoothie on the side.

How to Store & Reheat

• Cool Before Storing: Once fully cool, slice into 8 squares/bars and store in an airtight container.
• Fridge: Place the bars in the fridge (in an airtight container) for up to 5-7 days.
• Freezer: Store the bars in the freezer (in a freezer-safe container or bag) for up to 3 months. Store in a single layer so you can easily grab just one bar at a time. Defrost on the counter or in the fridge.
• Serve Cold, at Room Temperature, or Warm: Serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

Ingredients Needed

• 2/3 cup old-fashioned oats
• 1 tablespoon chia seeds
• pinch of salt
• 1/2-1 serving vanilla protein powder (a good source of protein and a great way to add extra protein to the oatmeal)
• (optional) 1-2 tablespoons unsweetened shredded coconut (add a delicious coconut flavor and healthy fats)
• 1 cup coconut milk from a carton or light coconut milk from a can OR 1/2 cup water + 1/2 cup full-fat coconut milk from a can
• 1 teaspoon maple syrup or honey
• 1/2 cup mango or pineapple chunks (fresh fruit or frozen)

Optional Extras for Flavor (Choose one or multiple options)

• 1/4-1/2 teaspoon cinnamon
• 1 teaspoon orange or lemon zest (grated from the rind of a lemon or orange)
• 1/4-1/2 teaspoon vanilla extract

What are the best kind of oats to use?

For this recipe, use old-fashioned rolled oats or quick oats. You’ll find both options at any grocery store. Both options soften perfectly with the liquid, making a delicious oatmeal that you can enjoy cold, without cooking the oats.

Avoid using steel cut oats. Steel cut oats have a different texture and don’t work as well in this recipe.

How to Make Coconut Milk Overnight Oats

This recipe requires prep in advance. Make the oats at least 4 hours before consuming, or up to 4 days in advance. A great healthy breakfast option (or snack) to keep prepped in the fridge.

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, shredded coconut (if using), protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, flax seeds, orange or lemon zest, etc.), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

If you’re using light canned coconut milk, or coconut milk beverage from a carton, add 1 cup to the oats.

If you’re using full-fat canned coconut milk, add 1/2 cup milk and 1/2 cup water to the oats.

Add vanilla extract, if using.

Give all the ingredients a good stir with a fork until well combined.

Step 3: Add Fruit

Top the oatmeal with your fruit of choice: mangoes or pineapple (fresh or frozen). Do not stir the fruit into the oatmeal. Let the fruit rest on top of the oatmeal.

Step 4: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken. The oats may be made up to 4 days in advance.

Before eating, stir the fruit into the oatmeal. Top with your favorite toppings, or enjoy as-is.

Favorite Toppings

If you want to add anything extra, before enjoying, here are a few ideas for toppings that will add different flavors and additional nutrients to your oatmeal:

• Plain Greek Yogurt or Coconut Milk Yogurt: Add a scoop of your favorite yogurt for extra protein, creaminess, and probiotics. Stir in the yogurt as you enjoy the oats.
• Nut or Seed Butter: Add a scoop of peanut butter, sunflower butter, almond butter, or cashew butter. Or tahini (made from sesame seeds; also used to make salad dressing and hummus).
• Nuts and Seeds: Sprinkle with your favorite nuts or seeds, like pumpkin seeds, sunflower seeds, almonds, walnuts, macadamia nuts, etc.
• Granola: Top with homemade granola, homemade grain-free granola, or a store-bought granola (like Purely Elizabeth brand).
• Bananas: Slice up 1/2 or 1 whole banana and add the slices on top of the oatmeal.

How to Store This Make-Ahead Breakfast

The oats may be stored in the fridge for up to 4 days in an airtight container.

My favorite storage jars are Weck Jars: beautiful and functional. Mason jars are also fantastic. The wide-mouth 8 or 16-ounce mason jar is the best option for overnight oats.

More Favorite Oat Recipes

The best thing about oats is their versatility! Want another healthy breakfast idea using oats? You’ll also want to make my other easy overnight oats recipes and baked oatmeal recipes.

• Baked Oatmeal With Blueberries
• Baked Oatmeal Cups
• High Protein Overnight Oats
• Chocolate Peanut Butter Overnight Oats
• Banana-Oat Breakfast Cookies

If you love this recipe, you’ll also love high-protein overnight oats, tropical overnight oats with coconut milk, chocolate peanut butter overnight oats, overnight oats with yogurt, baked oatmeal cups, and baked oatmeal with blueberries.

The Secret to Making Overnight Oats with Frozen Fruit

The secret is to reduce the liquid (water or milk).

As frozen fruits defrost, they naturally add more water to the oat mixture. To adjust for this extra water content, I reduce the amount of water/milk in my recipe.

In my basic overnight oats recipe, I use 1 cup liquid, but in this recipe I’ve reduced that amount to 2/3 cup. This keeps the oats from being too watery. Instead, you end up with creamy and thick oats-just how they should be.

Ingredients Needed

• 2/3 cup old-fashioned oats or quick oats (for best results do not use steel cut oats)
• 1 tablespoon chia seeds
• 1/2-1 serving of your favorite protein powder (chocolate or vanilla)
• pinch of salt
• 1/2 cup milk of choice + 1/3 cup water (or use 2/3 cup water or milk)
• 1/2 cup favorite fruit (frozen): strawberries, blueberries, peaches, mango, pineapple, tropical fruits mix, mixed berries, etc.

Optional Extras for Flavor (Choose one or multiple options):

• 1-2 teaspoons maple syrup or honey
• 1/4-1/2 teaspoon ground cinnamon, pumpkin pie spice, or cardamom
• pinch of nutmeg
• 1 teaspoon orange or lemon zest (rind of a lemon or orange finely grated)
• 1/4-1/2 teaspoon vanilla extract

How to Make Overnight Oats With Frozen Fruit

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, nutmeg, hemp seeds, flax seeds, cocoa powder, etc.), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

Add the milk and water to the oat mixture.

If you’re adding any extra liquid ingredients (like maple syrup, mashed banana, or vanilla extract) now is the time to add one or a few of these ingredients.

Stir all the ingredients together with a fork until well combined.

Step 3: Add Frozen Fruit

Top the oatmeal with your frozen fruit of choice. Do not stir the frozen fruit into the oatmeal. Let the frozen fruit rest on top of the oatmeal.

Step 4: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken.

Before eating, stir the fruit into the oatmeal. Top with your favorite toppings, or enjoy as-is.

Topping Ideas

If you want to add anything extra, before enjoying, here are a few ideas for what to add to the top of the oats.

• Plain Greek Yogurt: Add a scoop of your favorite yogurt for extra protein, creaminess, and probiotics. Stir in the yogurt as you enjoy the oats.
• Nut or Seed Butter: Add a scoop of peanut butter, sunflower butter, almond butter, or cashew butter. Or tahini.
• Nuts and Seeds: Sprinkle with your favorite nuts or seeds, like pumpkin seeds, sunflower seeds, almonds, walnuts, macadamia nuts, etc.
• Granola: Top with homemade granola, homemade grain-free granola, or a store-bought granola (like Purely Elizabeth brand).

How to Store

The oats may be stored in the fridge for up to 4 days in an airtight container.

My Favorite Jars for Overnight Oats

• My favorite jars are Weck Jars: beautiful and functional.
• Mason jars are also fantastic. The wide-mouth 8 or 16 ounce mason jar is the best option for overnight oats.

If you love this recipe, you’ll also love my hot & delicious chai latte, iced chai latte, turmeric latte, homemade hot cocoa, and pumpkin spice latte.

We just spent two weeks in India (Delhi, Jaipur, Agra) and enjoyed A LOT of chai.

In India, masala chai is made with tea, sugar, warm spices, and milk and served in either small paper cups or terra cotta cups. This was the best part about India: endless chai on every corner!

Years ago, I created my famous homemade chai latte recipe.

I wanted to see how my American version (which is based on the Starbucks chai concentrate) compared to authentic Indian chai.

The verdict: My recipe is spot on in terms of spices and flavor. Chai, in India, is served sweet with a spicy side due to the spices which are boiled with a bit of water and milk and then strained.

In India, no chai syrup or pre-made mixes are used. That’s only an American local coffee shop or Starbucks chai latte thing. And let’s be honest, the mixes don’t always taste the best.

In the past, I’ve shared how to make an iced chai tea latte and my version of a hot Starbucks chai tea latte. Btw, chai means tea. So it’s just a “chai latte.”

Today, I’ll show you how to make the foundation for both an iced and hot chai latte: my homemade chai concentrate recipe.

Ingredients Needed

• 2 cups water
• 2 black tea bags like English breakfast, OR 4 grams of loose-leaf tea leaves
• 2 whole cloves or 1/4 teaspoon ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 TB pure maple syrup or honey

Equipment Needed

• 1 medium saucepan for boiling the spices and tea
• fine mesh sieve for straining the spices from the concentrate

How to Make Homemade Chai Concentrate

Step 1: Bring the water and spices to a boil.

In a small saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water boils, turn off the heat and allow the spices to steep in the water for 5 minutes.

Step 2: Add tea bags and steep for 5 minutes.

After 5 minutes, turn the heat back on and add the black tea bags and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Steep the tea bags in the water and spices for 5 minutes.

Step 3: Strain the tea and spices

Remove the tea bags and strain the tea through a fine mesh strainer.

Step 4: Store the concentrate

Place the concentrate in a storage jar with a lid (I use a glass mason jar). The homemade concentrate, full of so much flavor, is ready to use or store for later! I’ll show you how to use this concentrate below.

Video Tutorial For Concentrate and Latte

How to Make a Hot Chai Latte With This Concentrate

To make a hot chai latte, you’ll need milk. Use any dairy milk (whole milk, skim milk, etc.) or a plant-based milk (almond milk, cashew milk, oat milk, or coconut milk).

With your milk and concentrate, here’s how to make a latte, step-by-step…

• Step 1: In a small saucepan, bring milk, maple syrup, and a pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat.
• Step 2: Using an immersion blender, blend the milk until it’s frothy. Alternatively, use a fork to vigorously whisk and froth the milk.
• Step 3: Pour 1/2 cup chai concentrate into a mug. Slowly pour in the frothed milk. Sprinkle the top with an extra pinch of cinnamon, if desired.
• Step 4: Serve warm.

How to Make an Iced Chai Latte With This Concentrate

To make an iced chai latte, you’ll need your choice of milk (plant-based or dairy) and ice cubes. The chai concentrate should be fully cooled (and chilled in the fridge).

With your milk, ice, and concentrate, here’s how to make an iced latte, step-by-step…

• Step 1: Fill an 8-ounce drinking glass with ice cubes.
• Step 2: Pour 1/2 cup of the chilled concentrate over the ice cubes. I recommend using a small strainer, positioned over the glass, to pour the chilled concentrate through the strainer and into the glass. As the concentrate chills, some of the spices (that weren’t filtered out when making the concentrate) and sweetener can clump together, so the strainer will catch this.
• Step 3: Add 1/3 cup of cold milk of choice (dairy milk or dairy-free milk) to the concentrate: vanilla or plain almond milk, coconut milk, or whole milk, etc.
• Serve cold.

How many lattes can you make this concentrate?

• This recipe makes 2 cups of concentrate.
• You’ll use 1/2 cup of homemade chai concentrate at a time to make a latte.
• You can make up to 4 lattes with this 2 cups of concentrate.
• The recipe can easily be doubled or tripled if you want to make more lattes.

How to Store & Reheat 

• Store the chai concentrate (once fully cool), in the fridge for up to 2 weeks.
• Reheat the chai concentrate in the microwave or a saucepan on the stove-top. Then warm the milk and make a hot latte. Or, use the cold concentrate to make an iced latte.

If you love this recipe, you’ll also like these easy breakfast meals: make-ahead breakfast burritos, omelet cups, baked oatmeal with blueberries, chocolate protein yogurt, and protein overnight oats.

Ingredients Needed to Make a Basic Scrambled Egg Sandwich

• 1 tablespoon butter or ghee use vegan butter or grease a pan with oil for dairy-free
• 2 large eggs per person, per sandwich
• salt
• pepper
• 2 slices of bread per person, per sandwich: sourdough sandwich bread, Ezekiel english muffin, bagel, einkorn bread, hamburger bun, kaiser roll, whole wheat bread, white bread slices, or a brioche bun.

Equipment Needed

• 1 toaster for toasting the bread
• 1 large or medium size skillet for cooking the eggs
• 1 rubber spatula for cooking the eggs
• Aluminum foil or parchment paper if meal prepping the sandwiches
• Food storage bag, like a gallon-size Ziploc bag, if meal prepping the sandwiches and storing in the fridge or freezer

Use Sunny Side Up Eggs Instead: Sub out the scrambled eggs for a sunny side up egg (or two sunny side up eggs) with a runny yolk for a different variation. How to make the best sunny side up eggs.

How to Make Breakfast Sandwiches

Before you begin, gather all your ingredients as the sandwich comes together very quickly.

Step 1: Toast the Bread

To start, toast your bread of choice in a toaster.

No toaster for the bread? No problem. Before cooking the eggs in the skillet, spritz the skillet with cooking oil (I use this avocado oil spray), then add the bread of choice and cook on both sides for 1-2 minutes until toasted. 

Step 2: Make the Best Fluffy Scrambled Eggs

• Over medium-low heat, melt 1 tablespoon of butter in a medium-size frying pan.
• In a small bowl, crack the eggs, add a pinch of salt and pepper.
• Vigorously whisk the eggs. Add the egg mixture to the melted butter and hot skillet, let set for a few seconds, then use a silicone or rubber spatula to bring the eggs up and over (see video below for how to cook flufy scrambled eggs).
• Once the eggs are glossy, fluffy, and resemble soft curds, remove from heat.

Adding Cheese: If you want cheese on your sandwich, immeadiately add a slice of cheese or shredded cheese on top of the eggs, once finished cooking. The heat from the eggs will create the perfect melted cheese over the small curds of eggs.

Step 3: Assemble the Sandwich

• Remove the bread from the toaster.
• Add Toppings and Eggs: Place any desired toppings on one slice of the bread/bun: arugula, avocado, pickled onions, meat of choice, etc. Then place eggs on top.
• Add Sauce: If you’re enjoying the sandwich right away and want to add any sauces, like mayo, pesto, etc. spoon and spread the sauce on the other slice of bread/bun. Place this slice of bread over the eggs.

How to Perfectly Cook Scrambled Eggs Video

Here’s how to make the best scrambled eggs.

Simple Tips for Meal Prep Success

For busy mornings, I make a breakfast sandwich the night before, wrap in parchment paper or foil, and store in the fridge. The next morning, unwrap and reheat for a few seconds in the microwave.

You may also make multiple sandwiches on the weekend and store in the fridge or freezer for an easy breakfast all week.

• Batch Cook Eggs: I’ve cooked up to 12 eggs at a time (for this breakfast burrito recipe). Just use enough butter and a large enough skillet. Or, cook up to 12 eggs at one time using the sheet pan cooking method. Then, spoon the eggs on the bread/buns of choice.
• Best Bread for Meal Prep Sandwiches: A soft sandwich bread isn’t the best option for make-ahead egg sandwiches. I use english muffins. I love Ezekiel brand, which are healthy (easier to digest) and have great fiber. English muffins are heartier and will hold up to the eggs without getting soggy.
• Wait to Add Cheese: Place a slice (or sprinkle) of cheese directly on the bread, then add the eggs on top. You don’t want the cheese to melt until you reheat the sandwich later on.
• Cool Before Storing: Allow meal-prep sandwiches to cool (just a few minutes), then wrap each sandwich in parchment paper or foil. You don’t want the heat from the eggs to create condensation when wrapped.

How to Store & Reheat

• Store, wrapped, in the fridge for up to 5 days.
• Store, wrapped, in the freezer for up to 1 month.
• To reheat from the fridge, unwrap the sandwich and place in the microwave for a few seconds (30-60 seconds). If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• To reheat from frozen, it’s best to thaw a sandwich overnight in the fridge. Unwrap and microwave for 30-60 seconds. If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• Oven Method: Reheat at 350F on a sheet pan for about 10 minutes, until warmed through. Or use a toaster oven. An air fryer would also work, just reduce the cook time. After reheating, add any toppings and enjoy!

What to Serve With Egg Sandwiches

Serve the sandwiches alone, or pair with extra protein (like yogurt or cottage cheese) or a carb (like oatmeal, sweet potato hash, or fruit). Try these favorite sides…

• Cottage Cheese (I love Good Culture brand)
• Chocolate Protein Yogurt
• Healthy Yogurt Bowls
• Protein Overnight Oats
• Baked Oatmeal with Blueberries
• Baked Oatmeal Cups
• Seasonal Fruit: berries, grapefruit, orange, kiwi, etc.
• Sweet Potato and Sausage Hash

What is a Baked Oatmeal Recipe?

Baked oatmeal is simply that: oats that are baked with liquid ingredients and a binder (like eggs) in a casserole dish. You can add fruit to baked oatmeal (like this recipe) or even make chocolate oats that taste like brownies!

The oats bind together while baking, so you can slice the oatmeal into bars. This is not a wet, mushy variation, like overnight oats or stove-top warm oats.

Ingredients Needed

• 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
• 1 teaspoon baking powder
• 1 1/2-2 teaspoons ground cinnamon (amount depends on taste)
• 3/4 teaspoon salt
• 1 cup milk: whole milk, skim milk, almond milk, cashew milk, oat milk, or coconut milk
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons butter or virgin coconut oil, melted
• 1 cup frozen blueberries or fresh blueberries (or try different fruits or chocolate chips)

Equipment Needed

• 9-inch baking pan for baking the oatmeal in the oven
• large mixing bowl for mixing the dry ingredients
• medium mixing bowl for mixing the liquid ingredients

Substitutions

• Dairy Free: If you need a dairy-free oatmeal, the type of milk you choose to use is important. Any plant-based milk will work. Instead of butter, use melted coconut oil or vegan butter.
• Egg Free: The eggs act as a binder, so instead of mushy oatmeal, you end up with oatmeal you can cut and lift from the pan (like a bar). The best option for egg-free oatmeal is to make a “flax egg.” To do this, combine 2 tablespoons of ground flax + 5 tablespoons of warm water, let sit for 5 minutes. After letting the flax sit to gel, it should be whisked into the milk and other wet ingredients.
• Gluten Free: Some oats are processed in a facility with other wheat products, so make sure you’re buying certified gluten-free oats when making this recipe. I like One Degree sprouted oats.

How to Make Baked Oatmeal, Step by Step

Preheat oven to 350F and grease a 9-inch square baking dish with butter or oil. 

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt. 

Step 2: Combine Wet Ingredients (Except Butter or Coconut Oil)

In a medium-size bowl, whisk the milk, eggs, vanilla extract, and sweetener of choice (honey or maple syrup). Do not add the butter or coconut oil yet.

Step 3: Combine Wet and Dry Ingredients

Add the wet ingredients to dry ingredients and stir to combine. Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.

Step 4: Rest for 5 Minutes

Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.

Step 5: Add Blueberries (or Other Fruit)

Gently fold the fresh or frozen blueberries into the oatmeal mixture and pour into the prepared baking pan. (I love to freeze fresh blueberries in peak season and use them to make this recipe.)

Step 6: Bake for 30-35 Minutes at 350F

Bake for 30-35 minutes, until the center is firm and edges are browned. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.

After removing from the oven, rest for at least 5 minutes before serving.

How to Store & Reheat

• Fridge: Store the leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
• Freezer: Or freeze the oatmeal bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat.
• Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

What Goes Well With Oatmeal? Serving Ideas

• Drizzle maple syrup or honey over the top
• Add sliced bananas over the top
• Top with a spoonful of almond butter or peanut butter
• Serve in a bowl over greek yogurt
• Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)

Or serve with…

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

Meal Prep Tip

• Cook Once, Eat Twice: Make a batch of oatmeal on Saturday or Sunday for breakfast, and use the leftovers again on Monday and Tuesday morning. Or double the recipe to make breakfast for the whole week.
• Grab and Go: Store the oatmeal in slices in the fridge for an easy grab-n-go breakfast, along with Instant Pot hardboiled eggs, omelet cups, or chocolate protein yogurt. Divide up the oatmeal squares and a prepared protein in meal prep containers to make mornings even easier.
• Lunchbox or Snack: Add a slice to the kids’ lunchbox or enjoy for an after-school snack. See more easy school lunch ideas!

Ingredients Needed

To make these oat cups, you’ll need wholesome ingredients that you’ll find at any grocery store. You probably already have all the ingredients already stocked in your pantry.

• 3 cups old fashioned oats (I like sprouted oats for easier digestion)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk of choice: whole milk, unsweetened plain almond milk, unsweetened vanilla almond milk, unsweetened coconut milk, oat milk, cashew milk, etc.
• 3/4 cup unsweetened applesauce 
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 3 tablespoons coconut oil, melted
• 1 cup add-ins: chocolate chips, fresh berries, frozen blueberries, shredded coconut, nuts, etc. (Use 1 mix-in, or combine a 2-3 options to total 1 cup)

Equipment Needed

• Standard 12-cavity muffin pan for baking the oat cups
• Muffin liners or cooking spray for lining or greasing the muffin pan
• Large bowl for mixing dry ingredients
• Medium bowl for mixing wet ingredients

9 Unique Baked Oatmeal Cup Flavors

The best part about this recipe is you can customize the mix-ins to create different flavors. Here are a few of my favorite mix-ins combinations to add during step 3 (when you combine the dry and wet ingredients).

How to Make, Step By Step Instructions 

First, preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Step 1: Combine Dry Ingredients

In a large mixing bowl, stir together the dry ingredients: old-fashioned oats, cinnamon, baking powder, and salt. 

Step 2: Combine Wet Ingredients

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 

Step 3: Combine ALL Ingredients & Add Mix-Ins

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of mix-ins of choice (see “9 Unique Flavors” below for ideas).

Step 4: Bake for 20-25 Minutes

Divide the oatmeal mixture evenly among the muffin pan. I use an ice cream scooper and gently press the mixture down in the muffin cups with my fingers. 

Bake for 20-25 minutes, until the centers are firm to the touch. 

Step 5: Remove from Oven & Cool for 15 Minutes

Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly. This will prevent the oat cups from crumbling when warm.

How to Store & Reheat 

This is the perfect make-ahead breakfast as the oatmeal cups.

• In the Fridge: Store the oatmeal cups in an airtight container or ziplock bag for up to 7 days.
• In the Freezer: Store the oatmeal cups in a freezer-safe ziplock bag for up to 3 months.
• To enjoy from the fridge, remove and eat. No need to reheat. If you want a warmer breakfast, reheat in the microwave for a few seconds.
• To enjoy from the freezer, defrost in the fridge overnight or on the counter.

What to Serve With Healthy Baked Oatmeal Breakfast Cups

Pair the oatmeal cups with a protein for a macro-friendly breakfast (carbs, fiber, protein, and healthy fats). Here are a few pairings that work well with this recipe.

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

If you love easy baked oatmeal cups, you’ll also love these oat recipes: high protein overnight oats, chocolate peanut butter oats, baked oatmeal with blueberries, overnight oats with frozen fruit, oatmeal pancakes, banana-oat breakfast cookies, and almond-oat pancakes.

A Traditional Soup With Delicious Flavor…

Cuban black bean soup is a traditional meal that’s enjoyed in Latin America and the Caribbean. It’s such a versatile meal because it can be serves as-is, over rice, or with a side of grilled chicken.

Ingredients Needed

Turn bland beans into a delicious meal! The spices, paired with the veggies, are what makes this recipe have such scrumptious flavors.

• 1 tablespoon extra virgin olive oil
• 1 poblano pepper, seeded and diced (approx. ¾ cup)
• 4 garlic cloves, minced
• 3 medium carrots, peeled and cut into ¼” thick rounds (approx. 1 ½ cups)
• 1/2 large yellow onion, diced (1 generous cup)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoon dried oregano
• 1 lb dried black beans
• 6 cups vegetable broth, vegetable stock, or chicken broth
• 1 can (14.5 oz) diced tomatoes undrained (juice and tomatoes)
• 2 bay leaves
• 1 teaspoon salt (adjust to taste after cooking)
• 1 ½ cups frozen corn kernels (optional)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the soup
• Immersion blender, regular blender, or potato masher if you want a thick and creamy soup

How to Make, Step By Step Instructions

If you’re new to the Instant Pot, check out 16 Must-Know Instant Pot Tips. And the best foods to make in the Instant Pot.

Step 1: Rinse Beans

Add the beans to a colander. Rinse the beans under fresh water and pick through the dried beans to check for rocks and misshapen beans.

Step 2: Saute Veggies and Spices In the Instant Pot

Prepare all the vegetables (chopping, mincing) before starting.

Turn on the saute function of the Instant Pot. Once hot, add olive oil. Add the chopped vegetables, sprinkle with a few pinches of salt, and sauté for a few minutes until beginning to soften and sweat.

Add the cumin, paprika, and oregano. Stir for just a minute to bring out the flavors in the spices (this creates delicious, deep flavor).

Press the Cancel button on the Instant Pot.

Step 3: Add Broth, Tomatoes, and Remaining Ingredients

Splash in some of the broth and use a wooden spoon to remove any browned bits stuck to the bottom of the pot. This is an important step to avoid the burn notice when pressure cooking.

Add the black beans, remaining broth, tomatoes, bay leaves, and salt. Stir to combine.

Step 4: Pressure Cook for 30 Minutes

Lock the lid on the Instant Pot. Position the steam pressure valve on top of the lid to Sealed. Cook the soup on Manual, High Pressure for 30 minutes.

Step 5: Release Pressure Naturally or 20 Minutes

Once the cooking cycle ends, the Instant Pot will beep and then begin counting up on the screen. Don’t touch the pot! Let the pressure naturally release for 20 minutes.

After 20 minutes, carefully release the remaining pressure from the pot by turning the steam valve on top from Sealed to Venting. Once steam is no longer pouring from the steam pressure valve, open the lid.

Step 6: Taste & Salt

Taste the soup and add more salt (until it tastes just right). The amount of salt added will depend on if your broth was salted as well as the tomatoes. Tasting is the key to salting and flavoring your food well.

Serve the soup in its chunky form with your favorite toppings or over rice, or blend it up to make a thick and creamy soup. Before serving, stir in the frozen corn kernels, if using.

How to Make a Thick and Creamy Soup

To thicken the soup, there are 3 options…

• Immersion Blender: Blend the soup in the Instant Pot, after cooking, with an immersion blender (stick blender) to your desired texture. This is my preferred method.
• Regular Blender: After cooking, use a slotted spoon to remove some beans (2-3 cups) to a tabletop blender and puree. Add the pureed beans back to the pot and stir.
• Potato Masher: After cooking, use a slotted spoon to remove 2-3 cups of beans to a large bowl, use a potato masher to mash the beans. Then add the beans back to the Instant Pot and stir.

Favorite Topping Ideas

• chopped fresh cilantro
• homemade slaw
• lime juice: squeeze some fresh lime juice over a bowl of soup
• shredded cheese
• dollop of sour cream
• chopped green onion
• pickled red onion
• salsa: we love this fermented salsa or pico de gallo
• avocado slices: toss with lime juice and salt for extra flavor
• radishes: toss with salt and lime juice to decrease bitter flavor
• crispy tortilla strips: cut a tortilla (or homemade corn tortillas) into strips and cook in oil on the stove-top until crisp