Sometime last year, I posted a recipe for vegan baked oatmeal. This is easily one of my favorite things to have on hand because it’s so versatile and can be enjoyed year-round. I make it in the summer when we have freshly picked blueberries, but it works equally well with frozen.
The only trouble is that the original recipe was rather long and involved–not that I wasn’t well rewarded for my efforts, but it’s nice to have some quick and easy recipes for things I find myself making on a regular basis. Well! Recently I saw a revamped version of the baked oatmeal recipe that’s also vegan, dairy-free, and can be made gluten free, only this recipe is much easier and replaces the sugar with maple syrup. Also, the original recipe calls for 1/2 cup of peaches and 1/2 cup blueberries, but I use a cup of blueberries because I typically have other plans for my peaches. This version is a bit sweeter than the original recipe, so you may want to scale back the amount of maple syrup.
Baked Oatmeal Redux:
3 cups quick-cooking oats
3 tablespoons finely ground almonds
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon salt
1 cup maple syrup
1 2/3 cup almond milk
1 cup blueberries (I used frozen this time because that’s what I had)
Before you do anything, preheat the oven to 350 degrees, spray a 9-inch square baking dish with nonstick spray, and assemble the ingredients. Mise en place, s’il vous plait.
In a large bowl, combine oats, ground almonds, baking powder, cinnamon, ginger, and salt. I also added some freshly grated nutmeg. I love freshly grated nutmeg.
|A yummy snack.|
|Warm with almond milk.|
Along with the cooler weather comes my desire for comfort foods, and this one tops my list of favorites. I like to eat it warm with some almond milk for breakfast, I can have it cold as quick snack, and it makes a yummy dessert when topped with vanilla coconut milk ice cream.