With molasses and a shoo fly topping, this baked oatmeal is gluten free and full of heart-healthy oats! Sweetened with a bit of brown sugar, this dish is perfect for easy weekday breakfasts or even a weekend brunch!
If you are from Pennsylvania, then you are likely well-versed in shoo fly pie. It may sound strange, but it is SO good! Think of a sweet molasses pie… This dish typically lies somewhere between a cake, a pie, and a crumble.
My version takes all of the best parts of shoo fly pie and adds them to my baked oatmeal. It’s perfect with a cup of coffee or a bowl of berries!
We see you, Monday. We got this.
Ingredients in Shoo Fly Baked Oatmeal
- Old-Fashioned or Rolled Oats
- Butter or Coconut Oil
- Applesauce
- Brown Sugar
- Molasses
- Vanilla
- Eggs
- Milk (can use dairy free)
- Flour (I use oat flour)
- Baking Powder
- Cinnamon
- Nutmeg
- Ginger
Can I add protein powder to baked oatmeal?
Absolutely! If you stick with vanilla or a non-flavored variety, you won’t really alter the flavor of the oatmeal. I typically add 2 scoops. Then, I will reduce the flour to about 1/4 of a cup. It’s great to balance some of the carbs in the oatmeal, but you could also serve with protein- eggs, Greek yogurt, etc.
Baked Oatmeal Tips
- There are so many possible flavor combinations! Add some chopped pecans, almonds, or white chocolate chips.
- Adding a bit of coconut oil or butter provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
- Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I often use a coconut milk yogurt.
- Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
- Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.
50 minutes
Shoo Fly Baked Oatmeal
Ingredients
- 2 Tbsp. butter or coconut oil, melted
- 1/2 c. applesauce or yogurt
- 1/4 c. brown sugar
- 2 Tbsp. molasses
- 1 tsp. vanilla
- 2 eggs
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. flour (I used oat flour)
- 1 c. milk (can use dairy free)
- 2 c. old-fashioned or rolled oats
Topping
- 3 Tbsp. brown sugar
- 2-3 Tbsp. flour
- 1/4 tsp. cinnamon
- 1/8 tsp. ginger
- 1/8 tsp. nutmeg
- 2 Tbsp. butter, cubed
- Optional: 1/3 c. white chocolate chips, melted OR whipped cream
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the oil, applesauce/yogurt, brown sugar, molasses, vanilla, eggs, cinnamon, nutmeg, ginger, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the oats. Next, pour into a greased 9x13 baking dish or 12 lined muffin cups.
- In a small bowl, mix the brown sugar, flour, cinnamon, ginger, and nutmeg. Next, cut in the butter with a pastry blender, fork, or your hands. Sprinkle over the oatmeal. Then, bake for 30-35 minutes.
- Melt white chocolate chips and drizzle over the oatmeal or top with whipped cream before serving.