Such a yummy breakfast with warm, nutty and sweet flavors. Baked oatmeal is super to start the night before and throw in the oven in the morning while coffee brews. But, really, it takes no time to stir the ingredients together and tip into a baking dish, so if you have five minutes of prep time, just get on with it. Delicious. (And hey, this recipe is dairy-free.)
I always add some Greek yogurt and berries. You could also drizzle with maple syrup or eat as is-still yum!
Notes: Nut milk is unsweetened vanilla almond milk, oil is grapeseed.
MAPLE PECAN BAKED OATS
Ingredients: 1 egg, 1/2 + 1/3 cups nut milk, 1/4 cup pure maple syrup, 1 tsp. vanilla extract, 1/2 mashed banana, 1 1/2 cups rolled oats, 1/2 tsp. cinnamon, 1/2 tsp. baking powder, pinch of salt, 1/4 cup neutral oil, generous 1/3 cup broken pecans.
Serves 2-4.
1. Preheat oven to 350* and spritz a 7 or 8-inch baking dish with cooking spray.
2. In a large bowl, whisk together egg, nut milk, vanilla and mashed banana until well combined.
4. In a separate bowl, stir together oats, cinnamon, baking powder, salt and pecans. Add dry ingredients to wet, stirring to combine. Stir in the oil.
5. Tip oat mixture into baking dish and bake for 35 minutes, until edges are just turning golden. Serve with Greek yogurt dollops and fresh berries, if desired.
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