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.

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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

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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.

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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.

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