Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Toasting nuts:
I like to toast my nuts before adding them to the oatmeal. It's an optional step, but it really brings out the nutty flavor! Place the nuts in a dry skillet over medium heat. Stir occasionally and cook for about 4 to 5 minutes, until fragrant and golden (or one shade darker). Remove the nuts to a plate to stop the cooking. Watch nuts closely as they can burn quickly.
Storing leftovers:
Before storing, allow baked oatmeal to cool completely, and then cover the pan with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for up to about 7 days, and you can reheat individual slices in the microwave for 30-60 seconds.
Freezing baked oatmeal:
Once the baked oatmeal has completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then tinfoil. When you’re ready to eat it, unwrap the oatmeal and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.