It’s baked oatmeal for breakfast! This Tres Leches Baked Oatmeal brings collectively every thing you like about tres leches cake however in oatmeal bake kind.
Decadent Tres Leches Baked Oatmeal
We’re large followers of tres leches cake, and that’s precisely what this baked oatmeal was impressed by! There are SO many taste mixtures that lend itself properly to baked oatmeal — like our blueberry muffin baked oatmeal, and our apple cinnamon baked oatmeal — to call just a few 😀 And this tres leches taste combo is simply oh so good.
We are able to’t wait so that you can make this deliciously decadent baked oatmeal for breakfast!
Why you’ll find it irresistible!
Tastes like tres leches cake!
Is completely sweetened from 3 styles of milk (ie tres leches)
Feeds a crowd!
What’s Baked Oatmeal?
Baked oatmeal is a technique of cooking oatmeal the place you mix rolled oats with eggs and milk and every other flavorings and bake it to create a muffin or cake-like breakfast.
The feel is sort of a hearty bread or muffin and it’s so good with toppings like peanut butter, honey or contemporary berries — or on this recipe, 3 styles of milk, cinnamon and maple syrup. This texture additionally makes it an incredible breakfast to tackle the go!
Why Make Baked Oatmeal?
Baked oatmeal is one among our go-to methods to eat oatmeal as a result of it’s nearly like consuming cake for breakfast. Baked oatmeal can also be an incredible make-ahead breakfast thought that takes no time to reheat while you’re able to eat 😀
Really useful Kitchen Instruments
Tres Leches Baked Oatmeal Components
- Smashed banana
- Vanilla extract
- Maple syrup
- Unsweetened oat milk
- Fast-cooking oats
- All-purpose flour
- Baking powder
- Floor cinnamon
Tres Leches Sauce
- Evaporated milk
- 2 % milk
- Oat milk
- Maple syrup
- Floor cinnamon
Optionally available Toppings
- Whipped cream
- Sliced strawberries
Find out how to Make Tres Leches Baked Oatmeal
Put together Moist & Dry Components
Combine the entire dry elements in a big mixing bowl till mixed. Then, whisk the entire moist elements right into a separate bowl, and add the dry elements to the moist elements and blend.
Switch the batter to an 8×8-inch baking dish and bake at 350ºF for about half-hour or till the highest begins to brown. If the center of the oatmeal bake isn’t baking, cowl the bake with tin foil and bake for a further 5 minutes.
Put together Tres Leches Sauce
Whereas the oatmeal bake is cooling, warmth the entire elements for the tres leches in a small saucepan over medium warmth, and produce to a simmer earlier than eradicating from warmth.
Slice & Serve!
Slice the oatmeal bake into squares and serve in a bowl with 1-2 tablespoons of the tres leches, and high with whipped cream, contemporary berries, or vanilla Greek yogurt. Take pleasure in!
Newest Oatmeal Recipes
Can you employ quaint rolled oats for tres leches baked oatmeal? Remember to use quick-cooking oats. This recipe has been examined with rolled oats and it adjustments the feel and prepare dinner time fully.
Wait so as to add tres leches sauce: Wait so as to add the tres leches sauce till you’re able to serve your tres leches baked oatmeal. Nobody desires a soggy slice of oatmeal bake!
For leftovers: Make sure that to retailer the tres leches sauce individually from the oatmeal bake. Reheat each the oatmeal bake and the sauce earlier than serving.
As soon as your baked oatmeal has absolutely cooled, we recommend slicing it into single servings and inserting into an hermetic container.
Retailer your baked oatmeal within the fridge for as much as 5 days. When you can go away your baked oatmeal out in a single day, they are going to final for much longer within the fridge.
We advocate ready to pour the tres leches sauce over the baked oatmeal till it’s able to serve.
To Freeze: To freeze this tres leches baked oatmeal, let it cool fully. Then tightly wrap it with a chunk of tin foil and take away as a lot air as potential. Freeze for as much as 3 months. Wait so as to add the tres leches sauce till able to serve.
Images: images taken on this put up are by Ashley McGlaughlin from The Edible Perspective.