Baked oatmeal with apples, pears, ginger and plenty of cinnamonny flavor. The perfect breakfast for Fall!
2 1/2 c gluten-free rolled oats
2 tsp cinnamon
1 tsp baking powder
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp sea salt
1 1/2 c water
1 c non-dairy milk
1 tsp vanilla bean paste
1 apple, chopped
1 ripe pear, chopped
maple syrup to serve
1. Preheat oven to 350 degrees F (175 C). In a large bowl, mix together rolled oats, cinnamon, baking powder, ground ginger, nutmeg, and salt. Add in water, non-dairy milk, vanilla bean paste, chopped apple and pear.
2. Spread mixture into a 2-quart baking dish and place on center rack of preheated oven. Bake uncovered for 30-40 minutes or until top of oatmeal is golden brown. Allow to cool for 5-10 minutes before serving. Top with coconut cream, maple syrup, and nuts if desired. Baked oatmeal can keep in a sealed container in the refrigerator for 3-5 days.
*Vanilla bean paste can be replaced with vanilla extract if desired.
*Nutrition information does not include maple syrup, coconut cream, nuts, or any other potential toppings.
Keywords: vegan, gluten-free, breakfast, oatmeal