Baked Oatmeal + Recipe VIDEO
Ingredients
- 3 large eggs , can sub with 3 flax eggs for vegan (see note below to make flax eggs)
- 1 1/2 cups unsweetened almond milk , can sub with any milk of your choice
- 3/4 cup unsweetened applesauce , can also sub with mashed bananas OR pumpkin puree
- 1/3 - 1/2 cup pure maple syrup , can sub with sugar-free maple syrup, coconut sugar, brown sugar OR honey if not vegan
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground flax seeds , optional
- 3 1/3 cups gluten-free old-fashioned rolled oats
OPTIONAL ADD-INS
- 1 cup mixed berries + 1/4 cup for toping , fresh or frozen
- chopped nuts, chocolate chips, coconut etc.
- Serving options: Maple syrup Fresh Berries, Milk + chopped nuts
Instructions
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Preheat oven to 350 F and lightly grease the inside of a 2 quart (10 cup) casserole dish 8x8 baking pan. Set aside.
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In a large bowl, whisk the eggs and milk until combined. Stir in applesauce, maple syrup, vanilla, cinnamon and flax seeds. Gently fold in oats followed by any add-ins.
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Spread mixture evenly into pan and top with additional add-ins.
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Bake in preheated oven for 35-40 minutes, or until the oatmeal is set and the center is no longer jiggly or a toothpick comes out clean.
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Remove from the oven and serve with extra berries, maple syrup and any other desired toppings.
Recipe Notes
*you can use mashed bananas instead but it will have more of a banana taste or add another 1/3 cup apple cider or milk instead
Oatmeal will keep in the refrigerator in a covered container, for up to 3 days.
** To make flax eggs for vegan:
Each flax egg is 1 Tablespoon of ground flax seeds + 2.6 Tablespoons water
For 3 flax eggs: Mix 3 Tablespoons of ground flax seeds with 8 Tablespoons water. Let it sit for 5 minutes or until thickened.