Baked Oatmeal
This is a great twist on oatmeal. Baking the oats makes them creamier and sweeter. Hot from the oven or cold leftovers, this dish can be enjoyed for breakfast or as a snack.
Ingredients
- 2 cups rolled oats
- 1 teaspoon aluminum-free baking powder
- 1 ½ teaspoons ground cinnamon
- Scant ½ teaspoon unrefined salt
- 2 cups almond milk
- 2 tablespoons honey or maple syrup
- 1 large organic egg, beaten
- 3 tablespoons unsalted organic butter or coconut oil, melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into ½ inch/1 cm pieces
- 1 ½ cups blueberries or mixed berries
- ½ cup walnuts
Directions
- Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8” square or a 7×11” baking dish.
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In a large bowl mix the wet ingredients together. In a separate bowl, mix the dry ingredients together (except for nuts). Combine the two bowls and mix well.
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Pour into the prepared pan and sprinkle the top with the nuts.
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Bake for 30-35 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.
Variations:
– Maple pecan with apples
– Apple, cinnamon with almonds
– Peach and almond
– Mango, coconut and brazil nuts
– Pumpkin puree with cloves, ginger and nutmeg and walnuts
– Hazelnut, pear and cranberries
Nut allergy? try pumpkin, sunflower, sesame, flax, hemp and chia seeds.
Recipe courtesy of InspireHealth
