(Vegan) baked oatmeal

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Lovely wholesome breakfast

Can add raisins and nuts to the top before baking.

Keeps well in the fridge, can reheat for subsequent breakfasts or snacks - firms to bar-like consistency


Apple Cinnamon Baked Oatmeal

60ml / 1/4 cup warm water combined with 3 tablespoons ground flax seed OR 2 eggs, beaten
270g / 3 cups whole oats (or combination of whole and quick)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 teaspoons baking powder
50g brown sugar (reduced from recipe amount of 1/3 cup)
1 tub / 1/2 cup natural applesauce (no sugar added)
355g / 1 1/2 cups milk (substitute soy, almond or coconut milk for vegan version)
1 teaspoon vanilla extract
2 apples, diced
A few handfuls of raisins

Preheat oven to 350 degrees.

In a small bowl, combine the warm water and ground flax seed (they form a thicker mixture that serves as an excellent egg replacer in this recipe).  Set aside.

In a large bowl, combine the dry ingredients: the oats, cinnamon, nutmeg, ginger, baking powder, and brown sugar.

In a small bowl, combine the wet ingredients:  water/flax mixure (or alternatively, 2 beaten eggs), applesauce, milk and vanilla extract.  Stir well. (To reduce washing up, I just added all these things in on top of the dry ingredients.  Seemed to work).

Add the wet ingredients to the dry ingredients and mix until fully incorporated. Add the apples and stir well.  Add raisins / other dry fruit as you wish.

Pour into a 9x13 pan and top with raisins and walnuts, if desired.  Bake for 30 minutes, or until the oatmeal is firm and slightly browned, if desired.  Alternatively, you can prepare this the night before and bake in the morning.

Makes 8 servings.


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