To get this out right up front: I know that microwaves are controversial! BUT we only have a large oven here and I cannot justify heating up that big thing just to make me a little bowl of baked oatmeal in the morning. If you happen to have a small (toaster) oven at home, feel free to pop your oatmeal in there, I’m sure it will work wonderful in there as well 🙂
I love making baked oatmeal in the morning – first, my stomach seems to tolerate it better than normal cooked oatmeal. Second, it feels like eating dessert! Third, it’s extremely quick to make, probably the fastest hot breakfast possible. So here you go, this is how you make Microwave Baked Oatmeal:
Microwave Baked Oatmeal
- 1/2 cup oats (fine)
- 1 tbsp chia seeds
- at least 1/2 cup hot water/rice milk (or more)
- a good shake of cinnamon
- a little bit of ginger
- a handful chopped almonds
- a handful raspberries
- Take an oven/microwave safe bowl and put your oats, spices and chia seeds in there.
- Add hot water, until the oats are soaked – you can also mix it half/half with rice milk or just use rice milk if you want it more decadent*
- Let it sit for about 10-15 minutes, so the chia seeds can gel up
- Add a bit more water if necessary and chopped almonds and raspberries on top
- Put in the microwave on high (800w in my case) for about 2 minutes and check the top afterwards
- If it has reached your desired “baked” feel, take it out – if not, put it in for another 30 seconds and check again.
- Repeat if necessary until it has your desired consistency (but don’t over bake it, it will get dry!)
*I can’t tell you exactly how much liquid you will need, because I simple pour some hot water from my kettle over it. I always heat more water up than I need for my tea, so I simply use this water for my oatbake. Just make sure the oats are covered well, because they and the chia will need quite a bit of water!