Vegtastic!

I love eating oatmeal for breakfast, and it wasn’t until a recent snow day that I thought to prepare it in the oven instead of the microwave.

Using recipes from Cooking Light and Super Natural Every Day as inspiration, I came up with a vegan version of baked oatmeal that utilizes the local produce Washingtonians have available in winter: apples.

Baked oatmeal is destined to become a weekend staple around these parts. The chewy texture and sweet, nutty flavor of the grains is akin to a healthier fresh-baked oatmeal cookie, and it comes together quickly — sip coffee, catch up on blogs, or do the Sunday crossword puzzle while it bakes.

It also reheats well, so you can munch on leftovers Monday morning while your coworkers enviously slurp the fake-maple instant stuff.

Apple cinnamon baked oatmeal

Ingredients:

• 2 cups uncooked rolled oats
• 1/2 cup packed brown sugar
• 1 apple, peeled, cored and chopped
• 1 tsp cinnamon
• 1/4 cup chopped walnuts
• 1 teaspoon baking powder
• salt, to taste (1/4 – 1/2 tsp)
• 2 cups vanilla soy milk or other vanilla nut milk
• 1 tbs oil
• 1 tbs ground flax, mixed in 3 tbs warm water
• Cooking spray

Instructions:

1. Preheat oven to 375 degrees.
2. Combine oats, sugar, apple, cinnamon, walnuts, baking powder and salt in a large bowl.
3. Add soymilk and oil; stir to combine.
4. Stir in flax mixture.
5. Pour into a greased 8″ x 8″ pan. Bake for about 40 minutes, or until mixture is set.
   

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Tags: apple, cinnamon, oatmeal

This entry was posted on Tuesday, January 24th, 2012 at 8:48 AM and is filed under breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.