Have any pineapple left from the sweet pineapple oatmeal we made on Monday? I sure hope so. Because we’re about to make some seriously amazing baked pineapple upside-down cake oatmeal. That’s right. We’re doing this. Come on. Get into the kitchen with me and make this deliciousness happen.
If you can’t tell, I’m obsessed with baked oatmeal right now. From chocolate oats to French toast oats to oats with zucchini, I’ve been trying a lot. And I’ve already tried a blueberry pie, so thought I’d try apple pie oatmeal. And YUM, y’all. So much yum.
So we’ve definitely made baked French toast oatmeal before, yeah? And it was super good, right? Well, let’s kick things up a notch. Let’s add more nutrition, more sweetness, and more FRUIT! Because that’s what we do. We fruit SO hard. 😉
So let’s make some baked blueberry French toast oatmeal!
Zucchini. In baked oats? Again? YES! The first time I did it was amazing, so I gave it another shot. Seriously, it’s my new favorite thing. I love being able to add veggies to my diet in a fun, new way. Especially as I’m eating fruit and these veggies taste like other really amazing things. Like peanut butter and jelly!
St. Patrick’s Day is tomorrow! So it’s a great excuse to make ALL the green recipes, including this one. Because I couldn’t let the Friday before St. Patrick’s Day go by without posting a GREEN baked oatmeal. Nope. No way. So let’s make some green baked oats for this festive occasion, shall we?
I’ve been excited to make this carrot cake oatmeal for a long time. Veggies are my new favorite thing to put in baked oatmeals, and Husband loooooves carrot cake, so I knew I had to do a version of baked oatmeal with that flavor. But that also meant I had to get it just right for him. And I have yet to make a baked oatmeal without starting with banana (even for my baked zucchini oatmeals), so that’s how I began!
So this one is a two-step process, but man oh man is it worth it! I made cookie dough the day before because I’d made my gluten-free cornbread. Since I needed aquafaba for the cornbread muffins, so I drained a can of chickpeas and saved the beans for later. Too many days had passed, so I figured I should do something with the chickpeas. You know…so I didn’t just waste them. I’m not down with food waste.
Zucchini. In baked oats? YES! Don’t discount this based on your first reaction. I promise it’s not as weird or gross as you might think. And that’s because I thought it was weird and gross, but I took Lauren’s (from The Oatmeal Artist) word for it and I’m SO glad I did. Honestly, I didn’t even know it was in there. It adds volume and veggies to a dish that normally wouldn’t have that. Veggies. For breakfast. YES. DO IT. Seriously, you won’t regret it. Especially when they taste like chocolate.
This one comes from procrasti-baking. I really wanted second breakfast more than I wanted to start writing my next book (which, deep down, wasn’t even true, but I thought food couldn’t hurt anyway). So I gave this one a whirl. First, I scrolled through The Oatmeal Artist‘s blog to find some inspiration. Thought this one sounded delicious, but I didn’t have any zucchini on hand, though her blog always makes me wish I did. So I gave something similar a go with what I did have on hand, and YUM! Pure yum.
This one came from an intense need to make blueberry oatmeal. I put blueberries in my smoothies (along with flax, turmeric, cinnamon, banana, and walnuts) nearly every time I make them, so maybe I really wanted the oats part? I don’t know. But anyway, I’m glad I did because this is bomb AF.