My first post of 2013, making changes and organization continues… are you sensing a theme from our tiny household? Last Fall I got into making a large baked oatmeal recipe that Kate and I would take pieces of for breakfast to have at work during the week. It was addictive and I made it several times, each time mixing it up a bit and changing the fruit I added to it. I even got Kate’s dad, Denny, into making it and eating it!
Needless to say, after a while I got sick of baked oatmeal every morning, and I stopped making it. That was last year and with the new year, Kate asked me to start making it again in order to get back into healthier habits 🙂 Below is the recipe I created for 2013 and even made dairy free and gluten-free! The best part about this recipe is that it can all be made in one bowl, easy to put together and even easier clean up.
Dairy Free/Gluten-Free Baked Oatmeal
Ingredients
2 eggs
1 c soy milk (I used vanilla that is what we had on hand)
1/3 c maple syrup
1/2 c apple sauce
1 tsp cinnamon
1/3 c walnuts (chopped)
1/3 c shredded coconut
2 c frozen berries (I used blueberries and blackberries)
1/3 c dried cranberries
2 c rolled oats (I used gluten-free rolled oats from Trader Joe’s)
1/2 tsp salt
1 tsp baking powder
Steps
1) Preheat oven to 375 degrees
2) Spray a 9 or 10 inch pie plate with nonstick spray
3) In a large bowl whisk together all of the wet ingredients
4) Add the remaining ingredients to the wet mixture and stir with a wooden spoon or spatula
5) Pour mixture into your prepared pie plate
6) Bake for 40 – 45 minutes until golden brown
Notes:
1) Kate loved this recipe, but I found that it was too dry for my liking.
2) Denny loves his baked oatmeal more moist, he usually adds double the amount of milk to the recipe, I’m sure this would work with this recipe too.
3) Try topping this recipe it with 2 TBS of melted Earth Balance non dairy spread right when you take it out of the oven.
4) Serving suggestions: top with maple syrup, or Chobani Greek yogurt (if you like dairy), or pour some warm soy milk on top.
Happy and healthy 2013!
sippetsandsharpies 
As Jess mentioned, I loved this the first time…but I made it tonight & used slivered almonds instead of walnuts & added a little more soy milk & a little more applesauce (because we only had 1.5 cups of frozen berries). Cooked it for 40 minutes & just spooned some into a glass bowl for work tomorrow…it’s definitely less dry than the first batch & looks just as tasty! Can’t wait for breakfast…YUM!