Vegan Baked Oatmeal
By
Susan Hollingshead
(Published: )
This vegan baked oatmeal is a great breakfast treat and can be stored in the fridge for up to a week.
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Cooking Time |
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10 people |
Ingredients:
- 4 cups whole grain oatmeal (not instant)
- 1 cup unsweetened shredded coconut (optional)
- 3/4 cup chopped walnuts
- 3/4 dried cranberries
- 1 tbsp baking powder
- 3/4 cup maple syrup
- 3/4 cup melted coconut oil
- 3 tbsp ground flax
- 1 1/2 cups non-dairy milk
- 1 tsp vanilla
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Directions:
Mix flax meal with warm water and set aside for 10-15 minutes
Preheat oven to 350F
Grease a 9 x 13 baking pan.
Mix baking powder with oatmeal, coconut, dried fruit and nuts in large bowl. In small bowl mix nut milk, maple syrup and vanilla. Once flax meal has congealed add it to the liquids
Add wet mixture and melted coconut oil to the oatmeal mixture and stir until well mixed.
Pour into baking pan and bake on middle shelf for 30-35 minutes until lightly browned and it is set in the middle.
Serve warm with cashew milk. Add sliced fresh fruit of your choice or raisins if desired
Makes 8-10 servings
This can be refrigerated and reheated in the microwave or oven (covered in foil) as needed
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