Umami Recipes
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Huge Extremely Thick Baked Oatmeal

4 servings


10 minutes

active time

40 minutes

total time


3 cups oats

1/2 cup dates

1/4 cup sunflower and pumpkin seeds

3/4 cup crunchy natural peanut butter

1 cup yoghurt

1 cup milk

2 eggs (1/2 cup)

1/4 cup brown sugar.

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp pure vanilla extract

optional: chopped peanuts, dark chocolate for topping


Preheat the oven to Gas Mark 5.

In a large mixing bowl, combine together the rolled oats, baking powder, salt and cinnamon. In another bowl, whisk together the maple syrup with the peanut butter until smooth, then add the egg and whisk again. Add the almond milk and vanilla extract and whisk until combined. Empty the wet ingredients into the bowl containing the dry ingredients, then stir everything together until just combined.

Pour the mixture into the prepared baking dish and place into the oven to bake for 25-30 minutes. The baked oatmeal is done when the middle of the oatmeal is soft but does not jiggle when you give the dish a gentle shake (using an oven mitt, of course).

Remove the baked oatmeal from the oven and allow it to cool for 5 minutes before serving immediately, or topping with the crushed peanuts and chopped chocolate.



Did NOT use cashew butter because it’s mostly condensed milk and palm oil and tastes disgusting.


Chop 1/2 cup of cashews

Solids: 2 cups oats, 1/2 cup pumpkin and sunflower seeds, 1/2 cup nuts and chopped prunes and cranberries

Liquids: 1/4 cup eggs (based on peanut butter oatmeal recipe, 1 egg), 1 cup yoghurt, 1/2 cup milk. No sugar.

Result: good but a little sour and liquid? Would benefit from being a full 3 cup recipe.

Next time: Toast the nuts so there isn’t a raw flavour?


Result: Gorgeous banana bread looking slices, tender delicious sweet hearty loaves, cannot even finish one slice as it’s so hearty. Amazing snack food!

Recipe: 3 cups oats, 250ml (about 1 cup) soy single cream, 3/4 cup soy milk 1/2 cup chopped almonds (these take forever in mortar), 1/2 rough chopped dates (these take forever with scissors), 1/2 cup crunchy peanut butter, 2 eggs, (and 1/2 tsp cinnamon, 1/2 tsp salt, 1 tsp baking powder)

Method: Gas Mark 5 set for 40min but I fell asleep so more like 55min. beautiful golden brown not overdone and firm tender bread like texture.


Result: Great, substantial and tasty but not overly sweet. Bread pudding texture but still toothsome. Huge extremely thick baked oatmeal.

Recipe: I combined this recipe with the walnut date oatmeal recipe. 3 cups oats, 1/2 cup dates, 1/4 cup sunflower and pumpkin seeds, 3/4 cup crunchy natural peanut butter, 1 cup yoghurt, 1 cup milk, 2 eggs (1/2 cup), 1/4 cup brown sugar.

Method: Gas Mark 5 for 45 min. Slightly too brown on top.

Next time: Try with cashew butter.


Result: Rich, not too sweet, crumbly and loose and don’t fully hold together, toothsome. Colour of carrot cake. Mild pleasant tang from my addition of yoghurt. Too brown but delicious. Quite small and noticeably low in pan before bake.

Recipe: 2 cups of oats with 1/4 cup honey, 1/2 cup milk, 1/4 cup natural yoghurt, 1/4 cup egg and 1/2 cup crunchy peanut butter.

Method: I changed it to make even solid (2 cups) to liquid (1 3/4 cups) ratio as my last oatmeal was watery and gross and my favourite Walnut Date oatmeal has an even 4 cups solid 4 cups liquid. I baked 45min at Gas Mark 5 following that recipe. It got dark brown.

Next time: Gas Mark 4 for 40mins. Add 1/4 cup of liquid, either milk or yoghurt, for even liquid-solid ratio. Follow the Walnut Date oatmeal ingredients but sub peanut butter: 3 cups oats, 1/2 cup dates; 1 cup yoghurt, 1 cup milk, 1/2 cup eggs,1/2-3/4 cups peanut butter.

4 servings


10 minutes

active time

40 minutes

total time
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