A Trio of Baked Oatmeals

A trio of baked oatmeal that I have worked on of late. Two are vegan, the third has a vegan option included. The first two are smaller batches, a single breakfast each. If you have a large appetite you may find yourself eating 2 servings. The third recipe is 4 large servings, for smaller appetites you can cut it down to 6 to 8 servings.

Banana Bread Baked Oatmeal

Ingredients:

• 1½ cups old-fashioned oats
• 2 Tbsp semi-sweet or dark chocolate chips
• 1 tsp ground cinnamon
• ¾ cup mashed bananas, about 2 small
• ¾ cup unsweetened almond milk
• ¼ cup raw almond butter
• ¼ cup pure maple syrup
• 1 tsp pure vanilla extract
• ¼ tsp fine sea salt

Directions:

Preheat oven to 375°, lightly oil or spray 3 oven safe ramekins or bowls.

Mix the oats, chips and cinnamon in a large mixing bowl. Whisk the remaining ingredients together, add to dry and stir. Divide between the ramekins and bake for 2o minutes. Let cool a bit before serving or cool and refrigerate for later. Reheat for about a minute in a microwave.

Makes 3 ramekins.

The Toddler really enjoyed this one!

Double Chocolate “Cake” Baked Oatmeal

Ingredients:

• 1½ cups old-fashioned oats
• ¼ cup unsweetened cocoa powder
• ¼ cup semi-sweet or dark chocolate chips
• 1 tsp ground cinnamon
• 2 4-ounce jars or ¾ cup stage 2 baby bananas
• ¾ cup unsweetened almond milk
• ¼ cup raw almond butter
• ¼ cup pure maple syrup
• 1 tsp pure vanilla extract
• ¼ tsp fine sea salt

Directions:

Preheat oven to 375°, lightly oil or spray 4 oven safe ramekins or bowls.

Mix the oats, chips and cinnamon in a large mixing bowl. Whisk the remaining ingredients together, add to dry and stir. Divide between the ramekins and bake for 2o minutes. Let cool a bit before serving or cool and refrigerate for later. Reheat for about a minute in a microwave.

Makes 4 ramekins.

Pumpkin Spiced Baked Oatmeal

Ingredients:

• 3 cups old-fashioned oats
• ½ cup brown sugar, packed
• ¾ cup dried raisins
• 2 tsp pumpkin pie spice blend
• 2 tsp baking powder
• 1 cup original almond milk (or milk of choice, dairy or non-dairy)
• 3 eggs or 6 egg whites or 3 Tbsp flaxseed meal + 9 Tbsp water
• ½ cup pumpkin purée (canned is fine)
• 2 tsp pure vanilla extract

Directions:

Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.

In a large mixing bowl combine the oats through raisins.

In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.

Scrape into the prepared baking dish and bake for 40 minutes.

Eat warm or let cool and chill in the refrigerator.

Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).

Serves 4.

~Sarah