Baked oatmeal is on our regular weekend breakfast rotation. The kids call it “Oatmeal Cake” because it is baked in a large baking dish and cut into slices. This weekend the girls got a special treat when they woke up to the smell of gooey chocolatey hazelnut spread baking into their oatmeal. Usually sugar in the morning is a no-no in our house, but once in awhile a little Nutella doesn’t hurt – but it’s a very small amount and the rest of this recipe is very healthy. Actually I usually use Justin’s Cocoa Hazelnut spread (available at Whole Foods) which has far less sugar.
After the oatmeal cools, we cut it into squares, top with fresh strawberries and bananas, and pour a little milk over the top.
I had some very happy sleepyheads on my hands with this recipe.
Nutella Baked Oatmeal
2 cups rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped walnuts
1 cup milk
1/4 cup agave syrup
2 tablespoons melted coconut oil
1/4 cup chocolate hazelnut spread such as Justin’s or Nutella
1 cup fresh strawberries, sliced
2 bananas, sliced
Preheat oven to 350 degrees. Lightly coat a 9 x 13” baking dish with cooking spray.
In a medium bowl, stir together oats, baking powder, salt, and walnuts.
In another medium bowl, whisk together eggs, milk, agave syrup, and coconut oil.
Pour wet ingredients into oat mixture and quickly stir just until combined. Pour oatmeal into baking dish. Drop dollops of Nutella all over the top of the oatmeal and swirl in with a knife. Bake for 30-40 minutes or until edges have turned golden brown. Cool 5-10 minutes before serving. Serve with strawberries and bananas, and additional milk poured over, if desired.