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Baklava Baked Oatmeal


for 4 servings

Baked Oatmeal

  • ½ stick unsalted butter, melted divided
  • 1 cup rolled oats (80 g)
  • ¼ cup roasted pistachios (30 g), chopped
  • ¼ cup walnuts (30 g), chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup Planet Oat® Original Oatmilk (240 mL)
  • ¼ cup honey (85 g)

Honey Syrup

  • ½ cup water (120 mL)
  • ½ cup honey (165 g)
  • 1 teaspoon orange zest
  • 1 tablespoon lemon juice
  • 1 whole cinnamon stick


  • ¼ cup roasted pistachios (30 g), chopped
  • ¼ cup walnuts (30 g), chopped
  • ¼ cup rolled oats (20 g)

Nutrition Info

  • Calories 522
  • Fat 28g
  • Carbs 49g
  • Fiber 14g
  • Sugar 10g
  • Protein 20g

Estimated values based on one serving size.

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  1. Make the baked oatmeal: Preheat the oven to 350°F (180°C). Grease the insides of 4 8-ounce ramekins with cooking spray.
  2. In a large bowl, mix together the oats, pistachios, walnuts, salt, and cinnamon.
  3. In a medium bowl, whisk together the remaining melted butter, the eggs, Planet Oat® Oatmilk, and honey until well combined. Add the wet ingredients to the dry and mix together.
  4. Divide mixture evenly among the prepared ramekins.
  5. Set ramekins on a baking sheet and transfer to the oven. Bake for 25–30 minutes, or until the mixture is mostly cooked and the centers are firm and starting to rise.
  6. While the oatmeal bakes, make the honey syrup: In a medium saucepan, combine the water, honey, orange zest, lemon juice, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently until the honey is melted. Reduce the heat to medium-low and simmer for 15 minutes, or until the mixture has thickened slightly and reduced to ½ cup total. Remove the pot from the heat and let the syrup cool while the oatmeal finishes baking.
  7. Make the topping: In a small bowl, toss together the pistachios, walnuts, and oats.
  8. Remove the oatmeal ramekins from the oven and use a chopstick or skewer to poke about 5 holes through the oatmeal all the way to the bottom of the ramekins. Top each with 3 tablespoons of the topping mixture and 2 tablespoons of the honey syrup, making sure to coat the nuts in the syrup.
  9. Return the ramekins to the oven for another 8–10 minutes, or until bubbling and starting to brown. Remove from the oven and let cool for 5–10 minutes before serving.
  10. Enjoy!
Baklava Baked Oatmeal