This vegan, gluten-free, and naturally-sweetened baked oatmeal needs only one bowl and five minutes to prepare. Bake it on the weekend and reheat individual servings for healthy breakfasts throughout the week.
Makes one 9″ casserole dish, 6 servings
Ingredients
2 cups old-fashioned rolled oats
2 1/4 cups unsweetened plant-based milk (almond or cashew, plain or vanilla)
1/4 cup maple syrup
2 Tbs. dairy-free butter, melted (or regular butter)
1 1/2 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of salt
1/3 cup raisins
Instructions
- Preheat the oven to 375° F. Spray a 9” square or round baking dish with nonstick cooking spray, and set aside.
- Place all the ingredients in a large mixing bowl. Stir with a wooden spoon or rubber spatula until thoroughly combined.
- Carefully pour the oatmeal mixed into the prepared baking dish. Transfer to the middle rack of the preheated oven.
- Bake the oatmeal for 45-50 minutes, until the center is set. Remove the baking dish from the oven.
- Allow the oatmeal to rest for 10-15 minutes before serving.
