Low Sodium Hearty Baked Oatmeal
Start your day with a wholesome and nutritious twist on a breakfast classic—Low Sodium Hearty Baked Oatmeal. Packed with fiber-rich old-fashioned rolled oats, naturally sweet mashed bananas, and bursts of flavor from mixed berries, this recipe is perfect for those seeking a heart-healthy start to their morning. Sweetened with pure maple syrup and spiced with warm cinnamon, this baked oatmeal is low in salt but high in cozy comfort. Optional additions like crunchy walnuts and chia seeds elevate the texture and boost nutritional value, while unsweetened almond milk keeps it dairy-free. Easy to prep, bake, and store, this make-ahead recipe delivers a golden-brown, satisfying breakfast that’s ideal for meal planning. It’s perfect for busy mornings—or any time you crave a delicious, low sodium treat!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 2 cups Unsweetened almond milk
- 2 medium Bananas, mashed
- 2 large Eggs
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 1 cup Fresh or frozen mixed berries (blueberries, strawberries, raspberries)
- 0.5 cup Chopped walnuts or almonds (optional)
- 2 tablespoons Chia seeds (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or a little bit of oil.
In a large bowl, combine the mashed bananas, eggs, almond milk, maple syrup, and vanilla extract. Whisk together until well combined and smooth.
In another bowl, mix the rolled oats, baking powder, ground cinnamon, and chia seeds (if using).
Add the dry ingredients to the wet ingredients and stir until well combined. Fold in the mixed berries and chopped nuts gently.
Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the oatmeal is set.
Remove from the oven and let cool for a few minutes before serving. Serve warm or at room temperature.
For storage, allow the baked oatmeal to cool completely, then cover and store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 377.1 g | 137% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 159.9 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1297 mg | 100% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
