Baked oatmeal is awesome because it’s convenient, filling, and easy to meal prep. I wouldn’t bother to eat a relatively-wholesome breakfast if it wasn’t already prepared, in the fridge, ready to go first thing in the morning. I divide my oatmeal into 6 pieces and eat it all week.

I like to try different flavors every week, so this week I did Indian-inspired flavors: Turmeric, cardamom, honey, cinnamon. I think golden milk is a warm and cozy drink, and with fall coming so quickly and suddenly (all that rain!) I wanted to make a warm and cozy breakfast.

I don’t ever reheat this — I just grab it from the fridge and eat it cold. You, however, can reheat this if you want. I suspect that baked oatmeal reheats particularly well.

Print Recipe

Golden Milk Baked Oatmeal

Prep Time10

Cook Time45

Servings: 6

Calories: 316kcal

Ingredients

1½ cups nonfat Greek yogurt
¼ cup liquid egg whites
¼ cup white granulated sugar
¼ cup honey
1 teaspoon vanilla extract
2 teaspoon ground turmeric
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cardamom
¼ teaspoon ground ginger
¼ tsp salt
1 pinch ground cloves
2 cups milk of your choice
3 cups uncooked old fashioned oats

Instructions

Preheat the oven to 375 °F. Lightly spray a 9×13-inch baking dish with nonstick spray.
In a large bowl, whisk together the yogurt, egg and egg whites.
Whisk in the sugar, honey and vanilla extract.
Add the baking soda, salt and spices.
Stir in the milk
Stir in the oats.
Transfer the mixture to the prepared baking dish. Bake for about 45 minutes, until golden-brown at the edges. A skewer or knife inserted into the center of the oatmeal should come out clean.