Home breakfast Baked Oatmeal, How Do I Love Thee?

Baked Oatmeal, How Do I Love Thee?

October 31, 2014

Let me count the ways…

What can I say? Breakfast is my favorite meal of the day. In fact, I’m inclined to say that I could eat breakfast foods all day every day.  One of the easiest ways to satisfy both my sweet tooth and my need for a warm, delicious breakfast (or dessert,lunch,snack,dinner.) is with baked oatmeal.

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The following recipe is a great foundation from which you can add things like additional spices, fruit, sweeteners, etc.

I adapted this recipe from Kath Eats, as her recipe is not vegan. As with most basic recipes, “veganizing” usually only requires replacing dairy with non-dairy and / or using an egg replacement.

SO SIMPLE yee non-vegan naysayer!!

Without further ado:

Preheat your oven to 350 degrees.

You’ll need:

2 cups rolled oats

1 tsp. baking powder

1/4 tsp salt

1.5 cups non-dairy milk (I used almond, but I’ve also used coconut milk with delicious results)

1 chia or flax egg (or any other egg replacement… I use a 3 tbs H20 : 1 tbs  Chia seed)

3 Bananas

1 tsp vanilla

1 tsp cinnamon

Instructions:

Combine dry ingredients in a small bowl

Combine wet ingredients in a larger bowl

Mash one of the bananas and add to the wet ingredients and mix together

Incorporate the dry ingredients into the wet ingredients

Grease up a baking dish – I use coconut oil, but vegetable oil would be fine as well. Or just line the dish with parchment paper

Slice up one of the bananas and line the bottom of the dish

Pour the mixture into the dish over the sliced banana

Slice up the remaining banana and arrange on the top

Pop into the oven and bake for 23-26 minutes

Once cooked through, sprinkle a tablespoon (or two!) of brown sugar over the top and broil for 1-2 minutes.

BE CAREFUL NOT TO BURN THE SUGAR!

Serve with some maple syrup and a splash of almond , coconut, or cashew milk! YUM

So that’s it.

Easy, right?

Personally, I always add some things to this recipe… Today I added:

1 tsp pumpkin pie spice

1/3 cup pumpkin puree (I’ve been on a massive pumpkin kick lately)

1/4 cup raspberries

The pumpkin added a lovely richness and depth, while the berries add a nice tart bite.

I typically add more berries (in-season blackberries are my favorite!) , but I reduced the amount to compensate for the pumpkin.

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I hope you like this as much as I do!

xoxo,

MKC

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2 comments

Evelyn October 31, 2014 at 11:37 pm

That looks so amazing and healthy!

Reply
My Kind Closet November 1, 2014 at 3:13 pm

it’s so delicious- it tastes like it should be really bad for you! but it’s not 😉

Reply

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