Baked Vanilla Oatmeal Custard

Baked Vanilla Oatmeal Custard

Oatmeal is anything but boring in this delicious, decadent make-ahead Baked Vanilla Oatmeal Custard breakfast your kids will never know is healthy and packed with protein and fiber!

This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

You guys. I’m not sure anything I write can give justice in describing how awesome this Baked Vanilla Oatmeal Custard is! It is just soooo creamy, comforting, and delicious. Like – when I was developing the recipe I thought it would be good, but boy it was even better than I thought!

This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

The best thing about it, though, aside from the taste? It’s that it’s actually a more balanced breakfast than regular ol’ plain oatmeal. Gluten-free oats are blended with eggs, plain Greek yogurt, and fat free milk to amp up the protein and create the creamy, custard-like texture. Ground flax seed is included to up the natural nuttiness of the oats and add more fiber. Vanilla extract and maple syrup round out the ingredients to give a wholesome, comforting sweetness that brings the flavor to the next level. Everything is blended together, baked, and breakfast is born!

This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

This is a great make-ahead breakfast for all my meal preppers out there, although the custard-like texture is best fresh. Since it’s a cozy vanilla, it’s great on its own, but also lends well to a variety of added flavors. Scoop out some Baked Vanilla Oatmeal Custard (warm or cold!) and top how you want. We love adding fruit, like fresh berries or banana slices, seeds (chia, pumpkin, sunflower, and hemp are awesome!), and a drizzle of milk – we used canned, light coconut milk to drizzle on top for even more creaminess. You can also add cinnamon, nutmeg, peanut butter, nuts – the options for toppings are only limited by your imagination!

This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

I can’t wait for you guys to try this recipe. It’s totally a new favorite in my house, for breakfast, snacks, and dessert! Let me know what fun topping combinations you think would go well! And if you want some help in the meal planning department and finding healthy foods to fit your family’s needs and wants, shoot me an email at lindsey@nutritiontofit.com.

Baked Vanilla Oatmeal Custard

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Ingredients

  • 4 eggs
  • 3 cups fat free or low fat milk
  • 1 cup fat free, plain Greek yogurt
  • 2 cups oats (certified gluten-free if need be!)
  • 1/4 cup ground flax seed
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla extract

Instructions

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray.

Blend all ingredients in a blender on low to medium speed until blended, about thirty seconds. (When you stop blending, the oats and the liquid may separate, and even be separated a bit in the baking dish - this is okay!)

Pour blended oat mixture into prepared pan. Bake for 30-35 minutes, or until slightly golden brown and the center is firm and no longer jiggling.

Can be served immediately, once cooled, or reheated. If there are leftovers, they can be saved in an airtight container in the refrigerator for 3-5 days.

7.6.7
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http://nutritiontofit.com/baked-vanilla-oatmeal-custard/

This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

48 Responses to Baked Vanilla Oatmeal Custard

  1. I haven't tested this recipe using steel cut outs, so I'm not sure if it will affect the cooking time or finished product in any way. If you try it, be sure to let me know how it goes!
  2. Hi Elizabeth! I intentionally don't list serving sizes because I work with my clients to honor their individual hunger and satiety cues, which means some days you may be hungrier than other days! Serving size should also depend on if you're eating just this for breakfast or if you're pairing it with something else, like fresh fruit and/ or a hard-boiled egg. It does make a 9x13-inch pan and my husband and I can usually each get several breakfasts from this pan throughout the week. Thank you!
  3. Hi Lindsey! I just wanted to say that this looks amazing and I found it so refreshing to see someone not put serving sizes for that reason. Thank you! (I saw this recipe on Aldi’s FB page and will definitely be looking at more of your recipes!!)
  4. Thank you so much, Leesha, I really appreciate your comment, it means a lot!! Please let me know if there are any specific types of recipes you're looking for, I am always working on new ones!
  5. Hi Sharon! I intentionally don't list serving sizes because I work with my clients to honor their individual hunger and satiety cues, which means some days you may be hungrier than other days! Serving size should also depend on if you're eating just this for breakfast or if you're pairing it with something else, like fresh fruit and/ or a hard-boiled egg. It does make a 9x13-inch pan and my husband and I can usually each get several breakfasts from this pan throughout the week. I hope that helps. Thank you! Let me know if there are any specific kind of recipes you'd like to see in the future!
  6. Lindsey, I hope that you reconsider your policy on portion size and nutrition info! I'm a T1 insulin dependant diabetic, and while satiety cues are all well and good, unless I know how much insulin I need, I can't really eat any of it. 😅 Normally I can guess, but you're using some ingredients that are known problem foods (maple syrup) and that I'm unfamiliar with (flax seeds.) I, and others with similar needs, would surely appreciate at least ballpark estimates!
  7. Thank you so much for your feedback. I am constantly re-evaluating and this argument is definitely in my "pro" side for reconsidering listing nutrition info in the future. Thanks, Dana!
  8. Dana, You could add the recipe to a calorie calculator online and get the nutritional info if you need to track. It allows you to divide your portion sizes into what you want, ex: 1/8 of the recipe. I used this one https://recipes.sparkpeople.com/recipe-calculator.asp. I love that it gives vitamin info too! Lindsey, Can't wait to try this, I was looking for a way to add more protein to my oats for breakfast. Can I substitute the maple syrup for honey?
  9. Fantastic suggestion, Carol! This is great, too, because you can customize it to the ingredients you're using (i.e. skim vs. lowfat milk). With the addition of the eggs, Greek yogurt, and milk this definitely has more protein than your average bowl of oats! And I haven't tested it, but I'm sure you could use honey instead of maple syrup (may just slightly alter the flavor - more honey flavor and less maple!). Thank you!
  10. Hi Robin! I don't know of anyone who has added brewers yeast (yet!), but let me know how it goes if you try it! While there isn't a ton of evidence, many women also swear by flax and oats for helping lactation, so it may even help as is, too! (I'm also a Certified Lactation Counselor in addition to Registered Dietitian!)
  11. Mine turned out like baked eggs... Not what I thought it would be at all. I wonder if my blender is too powerful and just pulverized the oats? Anyone else have this problem?
  12. Hi Kristine! I have a pretty powerful blender (a Vitamix) that always pulverizes the oats pretty well. Custards are an egg-based dish, though, and this channels that/ isn't going to be like a regular baked oatmeal. Let me know what specific ingredients you used/ if you made any substitutions and I'll try to see if I can troubleshoot for you. :)
  13. I know I can substitute almond milk for the milk in this recipe, but any dairy-free suggestions for the yogurt? Plain DF yogurt is not available where I live.
  14. Hi Bethany! I haven't tested this recipe to be dairy-free yet (it's on my list, though!). So far off the top of my head the only things I can think to try would be a dairy-free yogurt alternative or perhaps even a soft, silken tofu would work, too. It may be a little while, but I'll be sure to update the recipe if and when I find a comparable dairy-free alternative! Let me know if you try anything that works, too! Thank you!
  15. I used regular old-fashioned oats, but if all you have is quick oats, the result should be really similar (if not the same!)
  16. Thank you Madison! I have not, but I believe a couple folks have made it with honey and had success! I would imagine most liquid sweeteners (maple syrup, honey, agave) would yield pretty similar results. Thanks!

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