Baked Oatmeal

Gluten-Free/Dairy-Free/Plant-Based/Vegan

While looking for new recipes to play with, this one popped up. Since I’m always up for a healthy breakfast recipe, it seemed like a no-brainer to give this one a shot. Honestly though, that’s my rationalization for almost EVERY recipe I come across. It’s a no-brainer, right? Of course it is. I HAVE to try it.

I love making oatmeal in the morning for breakfast because it’s so quick and easy, and it amazes me how good I feel after eating it. Is this what the Roman Athletes ate for breakfast while training, because I feel like I should be fighting off bulls in the middle of an arena while throwing a spear through a 6 inch hoop 300 feet away. Okay fine, so it’s not that extreme, but my belly and gut are super happy when I eat this for breakfast.

I wasn’t sure how the consistency was going to turn out with this since it’s baked and I didn’t want to overdo it, but it was perfect. Wild blueberries are my fruit of choice when it comes to oatmeal, because you’re guaranteed a little burst of blueberry with each bite. These little wild blueberries are also higher in antioxidants, so that’s a double win. You can use different fruits in this recipe, and I will be all over a combination of several different kinds like apples, strawberries, and peaches. Step aside, Wheaties.

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Baked Oatmeal

1 3/4 cup milk (dairy or non-dairy)

2 tablespoons ground flaxseed + 6 tablespoons water

1/2 cup maple syrup

1/4 cup unsweetened applesauce

3 cups old fashioned oats

1 teaspoon baking powder

2 teaspoons cinnamon

2 teaspoons vanilla extract

1/4 teaspoon salt

1 1/2 cups frozen wild blueberries

1/2 cup chopped walnuts

1/2 cup slivered almonds

Preheat oven to 350 degrees. Combine milk, flaxseed mixture, maple syrup, applesauce, vanilla, baking powder and cinnamon in a large mixing bowl and whisk together well. Add oats, baking powder, and blueberries; stir together well. Spoon into a greased 11×7 inch casserole dish. Sprinkle walnuts and almonds on top, bake for about 35 minutes. Serve warm, store leftovers in refrigerator for up to 7 days.

If preparing for on-the-go breakfast, spoon into glass containers and reheat in microwave when ready to eat.