I’ve gotten pretty lazy about breakfast lately. Weekday mornings with egg sandwiches on toasted English muffins and steel cut oats with fruit compote swirls are a distant memory. Now I define a.m. creativity as a bowl with a mix of three different kinds of cereal. I leave home full, but without the spring in my step when I have a from-scratch meal.
A craving for oats hit me, but I wasn’t interested in my usual cooking method, soaking them overnight. Instead I made a vegan vanilla berry baked oatmeal with slivered almonds, brown sugar and maple syrup. I ate most of it cold from the fridge topped with a splash of almond milk. It only took a few days for me to polish off the whole thing myself.
Vanilla Berry Baked Oatmeal
Adapted from Food52
Non-stick cooking spray
1 tablespoon ground flax meal
3 tablespoons warm water
2-1/2 cups old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup maple syrup
2-1/4 cups almond milk
1 tablespoon canola oil or melted coconut oil
1 teaspoon vanilla extract
1-1/2 cups fresh mixed berries plus more for topping
1/4 cup slivered almonds
2 tablespoons brown sugar
Preheat the oven to 350 degrees F. Grease a 9-inch or 8-inch square baking dish with non-stick cooking spray.
In a large bowl, combine the flax meal and water. Let stand for a few minutes until it thickens.
In a large bowl mix together the oats, baking powder, salt and cinnamon.
Add the maple syrup, almond milk, oil and vanilla extract to the flax meal mixture whisking to combine. Stir the wet ingredients into the dry ingredients and fold in the berries. Transfer to the prepared baking dish. Sprinkle more berries on top and bake for 15 minutes. Top with almonds and brown sugar and continue baking for 10 minutes until the majority of the liquid has been absorbed.
Let the oats cool before serving. The oatmeal can be eaten warm or cold. Store covered in the refrigerator.