While Marla was here visiting this weekend, Mom made a recipe she's been perfecting for several years now. Most baked oatmeal is very high in fat and sugar, so she developed a healthier version. We've eaten many a pan of baked oatmeal in our home, and it's certainly a favorite. It's also great in the summer when a bowl of hot oatmeal might not sound appealing. For Sunday brunch Mom served the fresh-out-of-the-oven oatmeal bake with eggs and fruit salad. It hit the spot.
This recipe is GF, dairy-free and soy-free.
Renee's Perfect Oatmeal Bake
3 c. GF rolled oats
1 c. vanilla almond milk (or plain almond milk + 1 t. vanilla)
2 eggs very well beaten
1/4 c. oil
1/4 c. packed brown sugar
1 t. salt
1 t. baking powder
1 t. cinnamon
1 t. vanilla
1 mashed banana (fresh or frozen) OR 1/2 c. natural no-sugar applesauce
1 c. blueberries
1/2 c. sliced almonds or chopped walnuts
1 - 2 T. ground flaxseed
2 T. GF flour mix
Cinnamon and Sugar
Heat milk and pour over oats. Cover and let soak. Whisk or beat eggs very well in large bowl. Add oil and brown sugar. Whisk well to thoroughly combine. Whisk in salt, baking powder, cinnamon, vanilla and banana or applesauce. Stir in soaked oats to combine. Dust blueberries and nuts with flour. Add to oat mixture and stir to combine.
Pour oatmeal into an 8" x 10" buttered baking pan. Sprinkle with cinnamon and sugar if desired.
Bake at 350 degrees for 40 minutes. Let cool in the oven. (I like to bake this in the toaster oven and then just leave it in there until it has cooled or we are ready to eat it.)
Cover and refrigerate leftovers to keep fresh.
Serve warmed with milk and fruit or cold with yogurt and fruit or just grab and eat on the go for a quick breakfast, brunch or snack.
Enjoy!
Blessings,
Emily
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