Baked Oatmeal

This is a kid-approved breakfast option. You can make the oatmeal that night before and then cook it in the morning which can be very helpful on busy mornings. It will also keep well in the fridge for 2 to 3 days, however I doubt it will last that long! This recipe is both gluten free and vegan. Don't be put off by the list of ingredients. This is actually an easy to make breakfast. 

This is adapted from a Oh She Glows recipe.

Dry-
2 1/4 cups    Oats (Gluten Free)
2 tsp             Cinnamon
1 Tbsp           Sugar
1 tsp              Baking powder
1/2 tsp           Ginger
1/4 tsp           Salt
1/2 tsp           Nutmeg
1/4 cup          Hemp seeds

Wet-
2 cups            Almond milk (unsweetened)
1/2 cup          Applesauce (unsweetened)
1/4 cup          Maple syrup
2 tsp               Vanilla

Fruit- 
2                    Apples, diced (with skin)
1                    Pear, diced (with skin)
or
2 cups            Blueberries and/or Raspberries and/or Strawberries
or
2 cups            Any fruit you have (peach, mango, banana, etc)

Nuts and seeds-
1/2 cup           Sliced almonds, walnuts and/or pecans- plus more for sprinkling on top

1. Preheat oven to 375F.
2. In a bowl combine dry ingredients:  oats, cinnamon, sugar, baking powder, ginger, salt, nutmeg, and hemp seeds.
3. In a separate bowl combine wet ingredients: almond milk, applesauce,  maple syrup, and vanilla.
4. Pour liquid mixture into dry mixture and stir to combine. Add in fruit of choice. It is okay that this is a soupy consistency.
5. Pour mixture into a 9X13 casserole dish. Sprinkle nuts of choice on top. 
6. Bake uncovered for 35 to 45 minutes until bubbly around the edges.
7. Cool for 5 to 10 minutes before eating.


Looking for other ideas to eat for breakfast? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com 

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