When I tried out veganuary I discovered Baked Oatmeal through Oh She Glows and loved it. It can be made in advance then popped into the oven on lazy Sundays and it keeps great in the fridge or freezer. Perfect for meal prep!
I couldn’t find the original one I’ve based mine on but here’s a link to another version of theirs.
http://ohsheglows.com/2011/04/27/fruity-baked-oatmeal-with-crunchy-cinnamon-almond-topping/
Over the last couple of years I’ve adapted my recipe slightly to suit myself. I make 6 portions out of this.
Ingredients
2 1/4 cups rolled oats (gluten free if needed)
2 TBSP coconut or brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp fine grain sea salt
2 cups unsweetened almond milk
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tsp vanilla extract
3 apples, peeled and diced
1/2 cup frozen raspberries
1/2 cup frozen blueberries
4 tbsp chia seeds
1. Preheat the oven to 375’F. Lightly grease a 2 quart casserole dish.
2 In a large bowl, combine rolled oats, sugar, cinnamon, baking powder, and salt. Mix well.
3. In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.
4. Pour the liquid mixture over the oat mixture and stir until combined. Add fruit.
5. Spoon the oatmeal into the casserole dish and smooth out the top.
6. Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.
7. Cool the oatmeal for 5-10 minutes before serving.
8. Cool the oatmeal completely before wrapping it up and placing it in an airtight container. It will keep in the fridge for 5 to 6 days or in the freezer for 2 to 3 weeks.
kungfupandarunner 