Skillet Baked Oatmeal with Apples and Berries, wellness

Skillet Baked Oatmeal with Apples and Berries

Elise Museles

Nothing beats the smell of freshly baked oats with cinnamon and fragrant fruit. It is the ultimate comfort food when you need a hearty (but healthy) breakfast or snack that happens to taste like a cozy treat. For the cooler months, use apples and pears or fresh pumpkin and during summer, mix in peaches, strawberries, and even rhubarb. Use this recipe as a foundation and get creative with your favorite spices and fruit combinations. Anything goes!


Serves 4

1 tablespoon flaxseed meal or chia seeds
3 tablespoons warm water
1 cup old-fashioned oats (gluten-free if necessary)
1 teaspoon cinnamon
½ teaspoon aluminum-free baking powder
¼ teaspoon sea salt
½ cup nuts (walnuts, pecans, or slivered almonds)
2 tablespoons maple syrup
1 cup plant-based milk
1 teaspoon vanilla extract
1 tablespoon coconut oil, softened
1 cup fruit, divided (I used berries and chopped apples, but add different fruit depending on the season)

Note: I used an 8-inch skillet, but this recipe can be doubled for a larger crowd.


  1. Preheat the oven to 350 degrees. In a small bowl, mix the flax meal or chia seeds with warm water. Set aside. (Skip this step if using a real egg.)

  2. In a medium bowl, combine the oats, cinnamon, baking powder, and sea salt. Mix until well combined. Add in ¼ cup of nuts and stir again.

  3. In a separate medium bowl, combine the milk, maple syrup, and vanilla. Stir until combined. Add in the softened coconut oil and flax or chia egg (add beaten real egg if using). Stir again. Add the dry ingredients into the wet ingredients and mix until coated evenly.

  4. Oil the bottom of the skillet, and then layer it with half the fruit. Add the oatmeal mixture to the skillet. Sprinkle the remaining fruit and nuts then place the skillet in the oven. Bake for 30 to 35 minutes until browned around the edges, and all the moisture is soaked up. 

  5. Remove from the oven. Let cool and serve immediately or store in the refrigerator for up to five days and reheat when ready to eat.



Julie Gudmestad, Yoga teacher, Yoga therapist, Safe forward Bending, Yoga and Anatomy, Yoga and Anatomy-based alignment


Reprinted with permission from

Elise Museles, nutritionist, food coach, author, health coach, podcast hostElise Museles is a Certified Eating Psychology and Nutrition Expert, creator of the Food Story platform, and the wildly popular blog Kale & Chocolate. As an author, speaker, health coach, and podcast host, Elise’s mission is to empower women to create a healthier relationship with food and their bodies by changing what’s on their plate – and what’s in their minds.

Elise recently launched her podcast, Once Upon A Food Story, where she shares the “Food Stories” of leading health experts such as Kimberly Snyder, Dr. Frank Lipman, Robyn Youkilis, and more. She’s also the best-selling author of Whole Food Energy: 200 All-Natural Recipes to Help You Prepare, Refuel, and Recover.