Overnight Plum-Oatmeal Breakfast Bake

Nothing makes me feel more accomplished and like I got my “You’re the best Mom, ever!” star for the day than pulling something delicious smelling out of the oven for breakfast. I do my baking on the weekends so the kids can eat wholesome, healthy breakfasts all week long, rather than reaching for a quick (but typically unhealthy) cereal or breakfast bar.  BUT I also don’t want to spend all morning preparing something when there are hungry mouths to feed so a one-stop-shop oatmeal bake is the perfect compromise!  This one used the last of my plums but could easily be made with apples, pears, or other stone fruit.  Enjoy!

Paleo, Dairy-Free, Gluten-Free, Refined-Sugar Free, Vegan option

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Overnight Plum-Oatmeal Breakfast Bake

  • Category: Breakfast

Ingredients

Scale

Instructions

  1. Line a 9×9-inch pan with parchment. Set aside.
  2. In a large bowl, combine dry ingredients (1/4 cup of almonds through salt). In a medium bowl, combine wet ingredients (milk through extracts) and whisk. Pour wet into dry and stir until no dry bits are evident.
  3. Lay down half of the plums in the pan and cover with the oatmeal mixture. Lay the remaining plums on top and sprinkle with remaining ¼ cup of almonds.
  4. Cover and refrigerate overnight, if desired. When ready to cook, preheat oven to 350-degrees and bake 35-45 minutes or until set it the middle. Tent with foil if browning too quickly.
  5. Enjoy slightly warm with your favorite toppings (vegan butter was a “win” in my house!)

Notes

*To make a flax egg, mix 1 TB ground flaxseed with 3 TB warm water and let sit 10-15 minutes or until congealed to an egg-like consistency

 

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