Oats are one of those ingredients that I could consume on a daily basis. Is that bad? I just love them so much! Homemade granola is always in stock. Making my morning bowl of oats is definitely in my weekly rotation as well. And baked oatmeal…a game changer! Have you tried it? Whether you have or haven’t, I really think you are going to love my black sesame version.
Black sesame is also another one of my favorite ingredients! This nutty Japanese-style seed adds such a unique and pleasing flavor to a variety of dishes. If you haven’t had a chance to get your feet wet with black sesame, I am begging you to give it a try. Black sesame paste can easily be made by grinding black sesame seeds in your food processor or high speed blender. It’s super easy! I also love Kevala brand black sesame paste. The quality is outstanding. I have several other black sesame related recipes so you will have plenty of other goodies to try it out on. :)
This black sesame baked oatmeal is an easy way to enjoy breakfast with some healthy and hearty oats. Mixing it up can be done in just minutes. About 30 minutes to bake in the oven and you are on your way to something so delicious! This baked oatmeal is not overly sweet. I prefer it that way because I love adding the flavor by way of the toppings I choose. Chia seed jam is one of my go-to’s. In this particular recipe, blood orange chia jam makes a fabulous pairing. But you can make any flavor of chia jam according to the season and it will be awesome! You could also add fresh fruit, chopped nuts, coconut flakes, dried fruit, or anything else that you enjoy with just a regular bowl of oats.
I can compare baked oatmeal to eating a healthy sized oatmeal cookie for breakfast! Now how is that for a treat? So a couple of things before you get going. As I said, it is not an overly sweet recipe. But if you have more of a sweet tooth, add a couple of tablespoons of maple syrup to the mix. Regarding the eggs, flax or regular eggs work with this recipe. Your leftovers can be stored in the fridge for up to a week. I prefer to heat a portion up in the oven at 350°F for a few minutes to regain that baked feel. But if you are in a time crunch and want to microwave it, you could do that too. Just know it will be a little softer, similar to your morning oats…but not that soft ;) To be honest, I think this not only makes a healthy breakfast, but I also enjoy it as a dessert! So give that a thought as well.
1/2 cup black sesame paste
1 medium ripe banana, mashed
2 teaspoons vanilla extract
2 flax eggs (regular eggs for non-vegan)
1 cup milk of choice
2 cups gluten-free rolled oats
1/2 cup gluten-free oat bran
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons black sesame seeds
1-2 tablespoons of maple syrup- optional, for added sweetness
toasted coconut flakes
black sesame seeds
chia jam (blood orange chia jam is pictured in this recipe)
toasted black sesame coconut flakes (you will need unsweetened coconut flakes, black sesame paste, MCT or coconut oil, black sesame seeds)
1) Preheat oven to 350°F and grease an 8 x 8 baking dish.
2) In a medium bowl, combine the oats, oat bran, baking powder, salt, and black sesame seeds.
3) In a separate bowl, combine the black sesame paste, mashed banana, flax eggs, vanilla extract, and milk. Whisk to combine until a smooth consistency is reached. If you are adding a little maple syrup as well, do that now with the other wet ingredients.
4) Combine the wet and dry ingredients. Pour into your baking dish and top with your desired goodies. Bake for about 30 minutes. The center should be somewhat firm and the edges will start to pull away from the sides. You should not see any jiggling. Allow to cool for a few minutes, slice, and enjoy! I love topping this with some blood orange chia jam, or another flavor of chia jam according to the season. You can store leftovers in your refrigerator for about a week.
*To make the black sesame toasted coconut, combine the unsweetened coconut, black sesame paste, 1 tsp oil of choice, and black sesame seeds. Place the mixture on a parchment lined baking sheet and toast at 350°F for about 8-10 minutes, turning frequently to avoid burning.