This recipe came from our book Oats Gone Wild (page 72), a plant-based cookbook of recipes; half is stove-top recipes, and the other is baked oatmeal.
I have adapted the recipe for how we eat now, where we went back to eggs (that we produce on our homestead). We had to change our diet when Alistaire was born, and nuts and nut milk were left behind for us due to his severe allergies to nuts.
I discuss the original recipe in the notes, with how to make it fully plant-based
This is a fluffy and moist baked oatmeal.
Apple and Blueberry Baked Oatmeal
Ingredients:
- 2 cups old-fashioned oats (rolled)
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 cup unsweetened oat milk
- 5.3-ounce cup Greek yogurt (used a high protein/no sugar added/berry flavor) *
- 1/3 cup pure maple syrup
- 1 large apple, peeled and quartered, then grated
- 2 large eggs*
- 2 tsp pure vanilla extract
- 2 cups frozen blueberries
Directions:
Preheat oven to 375° and lightly oil an 8″x8″ glass baking dish.
Mix the oats, baking powder, and salt in a large bowl.
Whisk the oat milk, yogurt, maple syrup, apple, eggs, and vanilla in a medium mixing bowl.
Add to the dry and stir till mixed. Gently mix the blueberries in.
Scrape into the prepared dish.
Bake for 50 to 60 minutes, until firm on the top and golden brown.
Let rest for a few minutes, then serve warm.
It can be cooled and then chilled to be eaten for batch cooking over a couple of days.
To warm up, microwave for 30 to 60 seconds until warm.
Serves 4.
Notes:
The recipe originally called for ½ cup finely chopped pecan nuts. I developed this recipe before we found out our youngest had severe nut allergies. Normally, I use hemp seeds instead for a bit of a buttery crunch, but I was out. The recipe works fine with or without nuts.
Use an oat milk that isn’t thickened. I find that Costco oat milk works well.
To be plant-based use:
1 container oat yogurt, any flavor you like
2 Tbsp ground flaxseed + 6 Tbsp cool water to substitute for the eggs.
~Sarah