This date and walnut baked oatmeal is an easy make-ahead healthy breakfast. This recipe comes together in one bowl and is comforting and perfect for cold mornings. Add this recipe to your next Sunday meal prep day so you are set for busy mornings.
What is baked oatmeal?
Baked oatmeal is easy to prepare and comes together quickly. Rather than cooking it on the stove, baked oatmeal combines all the ingredients into a baking dish and the ingredients can be adjusted based on your flavour preferences and what you have on hand. The result is a hearty breakfast casserole type dish that will stick to your ribs and give you lasting energy. It is also perfect for kids and will give them lasting energy for those long days of school.
You will find most of the ingredients you need to make this baked oatmeal recipe are probably already in your pantry but if not, there are lots of substitutions you can use that I have included as well as adjustments to make this suitable to different dietary restrictions.
What do you need to make Date and Walnut Baked Oatmeal
Oats: rolled oats or old-fashioned oats work best in this recipe. If needed, use certified gluten-free. Oats are so economical and are a good source of fibre. A lot of the fibre in oats is soluble fibre which can help lower blood cholesterol and blood sugar.
Tip: Be sure not to use quick oats in this recipe. While they cook faster, the texture of the oatmeal will change and become too dry.
Cinnamon: cinnamon and oats go together perfectly and add flavour and a hint of sweetness. It also makes your whole kitchen smell great while the recipe bakes!
Dates- dates are naturally so sweet and full of flavour and nutrition! I used cooking dates in this recipe which are quite affordable, but Medjool dates are also delicious and taste like caramel. Dates contain important vitamins and minerals including potassium and magnesium which play an important role in heart health as well as B vitamins.
Milk: I use dairy milk in this recipe because it contains protein which adds to satiety, but you can use plant-based milk as well (soy milk contains about the amount of protein as dairy milk but other plant-based milks are not protein sources
Maple syrup- I love the flavour of maple syrup but use any sweetener you have around – I typically use maple syrup or brown sugar in this recipe but in the photos I used date syrup because I had some.
Walnuts – walnuts add heart-healthy fat and contain the plant-based form of omega-3 fatty acids known as ALA. Pecans or almonds also work well. Any type of nut will add nice texture to the recipe.
Optional add-ins: feel free to add a couple tablespoons of hemp hearts, chia seeds, or ground flax for added nutrients – these contain plant-based omega-3 fatty acids (chia and flax also contain good amounts of fibre) which are good for heart and overall health. A couple tablespoons of wheat bran or wheat germ also can be added for more fibre – most people don’t get enough fibre so adding in some bran to recipes is an easy way to increase your fibre intake.
Substitutions and variations:
Dates – you can use any dried fruit you have on hand – dried apricots or cranberries work well. To make this recipe a bit more kid friendly, swap the dates for raisins which are usually a hit with the kids.
Walnuts – use your favourite nuts or whatever you have in the pantry or freezer. Pumpkin or sunflower seeds could also be used. To make this more kid friendly (and allergen friendly if needed), use chia seeds or hemp hearts in place of nuts.
Sweeteners: use the sweetener of your choice and vary the amount based on your taste preferences. The recipe calls for two tablespoons so it is not overly sweet but you can use more/less. A mashed ripe banana also works as a sweetener without added sugars.
Do I need any special equipment to make this recipe?
No, all you need is a mixing bowl, measuring cups and spoons and a baking dish.
Can you make this dish vegan?
Absolutely! Just use non-dairy milk. I recommend a plant-based milk that is higher in protein like soy milk over almond or rice milk.
How to make date and walnut baked oatmeal?
1. To make this baked oatmeal recipe, combine the oats, dates, maple syrup, walnuts, and optional add-ins if using.
2. Then add the milk and mix well.
3. You are ready to bake. Grease a casserole dish lightly. This recipe takes about 35 minutes in the oven but check it after 25-30 minutes. It is done when the oats are set and it is lightly browned on top and on the edges.
How long does date and walnut baked oatmeal last in the fridge?
This recipe will keep in the fridge for 3-4 days. Cover it with plastic wrap and slice it in the morning. Add a bit of extra milk to it and microwave it for ~45 seconds until warm.
Can you freeze the oatmeal?
Yes! You can freeze the whole recipe if you make it in a freezer safe dish or you can portion it out and freeze individual portions for 3 months. Be sure to let the oatmeal cool completely before freezing. Thaw it in the fridge the night before serving.
Is this recipe family friendly?
Yes, my kids like baked oatmeal but not the chopped nuts. I also swap the dates for raisins since kids often love raisins, mine do. If you children don’t like nuts or are allergic, add in additional hemp hearts or chia seeds to give them an extra nutrition boost. If you don’t want to add sugar for kids, use a mashed bananas since kids always love that flavour.
How many does this recipe serve?
This recipe makes 4-6 servings depending on your appetite.
What do you serve with baked oatmeal?
Baked oatmeal is a complete breakfast meal in my opinion, but you could serve it with some fresh fruit, which is always nice in the morning.
Date and Walnut Baked Oatmeal
Ingredients
- 2 cups large flake oats
- 1/2 cup chopped dates
- 1/2 cup chopped walnuts
- 1 tsp cinnamon
- 2 tbsp maple syrup, honey, brown sugar, or your preferred sweetener
- 2 cups milk (dairy or non-dairy)
- 2 tbsp hemp seeds, chia seeds, or ground flax (optional)
Instructions
- Preheat oven to 400°F. Lightly grease an 8×8 baking dish.
- Combine all the ingredients together in a bowl. Stir to combine. Pour into baking dish.
- Bake for 30-40 minutes or until set. Serve topped with additional milk. Enjoy!
