• Dr. Morgan Winton, ND

Baked Oatmeal

Hello and Happy Spring!


Life is busy in Toronto. As a Naturopathic Doctor, I try my best to keep up healthy habits even when I'm feeling short on time. I dabble in intermittent fasting, but sometimes I'm hungry in the morning and want something healthy to eat. As well, I've got an 11 year old who I want to make sure is eating a healthy breakfast (you won't find fruit loops in my house!). This is a family favourite - it warms my heart when my son asks me to make this for him! The best part about baked oatmeal (other than the fact that it's healthy) is that I can make it on Sunday and it's ready for the week. I also use whatever fruit I have in the house that's going to go bad (always trying to reduce my food waste), or I'll use whatever frozen fruit I have around. Let me know what you think!


This recipe is slightly adapted from the Snack Girl website - Baked Oatmeal

1.5 cups milk (cow, oat, soy, almond, etc all work)

1.5 cups yogurt (you can just substitute "milk" if you're dairy free)

3 eggs

5 cups of sliced fruit - fresh or frozen

3 cups large flake oats

1 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon


Preheat oven to 350F and grease an 8x8 baking dish.


Mix eggs, milk, and yogurt together. Add oats, baking powder, baking soda, and cinnamon. Once combined, add in fruit.


Pour into pan and cover with foil. Baked covered for 25 minutes. After 25 minutes, remove the foil and bake for another 25 minutes or until set.


Enjoy hot, cold, or room temperature! This keeps in the fridge for about 1 week.