Baked Oatmeal makes an easy, delicious, and healthy breakfast. It feels like biting into a soft straight-from-the-oven oatmeal cookie and it is an absolute must if you have rushed mornings. Make a big pan over the weekend, enjoy, freeze leftovers, reheat, and repeat!
To make Flax eggs: Mix 3 tbsp of ground flaxseed with 8 tbsp water and let it rest while you prepare other things for the recipe.
Preheat oven to 180ºC/ 350ºF and lightly coat a 10” pie dish or an 8X8” baking pan with parchment paper. Set aside.
Cut the apples in half and remove the core. Cut ½ of an apple crosswise into thin slices for topping. Grate the remaining 1½ apple with a fine grater into a large bowl.
Add oats, pecans, baking powder, salt, and frozen blueberries to the grated apple in the bowl.
In another bowl, whisk together almond milk, almond yogurt, flax eggs, maple syrup, and vanilla extract.
Stir the wet mixture into the oat mixture.
Transfer to the pie dish or baking pan, top with apple slices, and sprinkle with cinnamon.
Bake until firm and golden brown. (About 45-60 mins)
Cool for 15-20 mins before cutting into squares and serving. Serve with maple syrup on the side or drizzled on top :-). You can also add fresh fruits on top.
Freeze leftovers and just reheat in the microwave for 1-2 mins on high power just before eating.
Notes
Nutritional Information is the approximate information for 1 of 10 servings.
Variations in the recipe:
Use half and half of apples and pears; so 1 apple and 1 pear.
Use other frozen berries like raspberries and blackberries. If you want to use strawberries, cut them into smaller chunks.
Leftovers will keep well in the freezer for upto 2 weeks (mine get over by then so haven't tested for longer!).