Do-Ahead Baked Oatmeal for Busy Mornings
This almost looks like a pretty fruit tart. Imagine having this for breakfast! You can prepare it in the time it takes the oven to preheat. Make it the night before and reheat in the microwave for breakfast. This baked breakfast oatmeal provides fiber from several ingredient sources, healthy fats, Vitamin C from the pumpkin and is vegan as well.
- 2 cups of old-fashioned rolled oats, not quick or instant (use gluten-free oats if you like)
- 2 cups almond milk, unsweetened
- ¼ cup maple syrup or coconut sugar
- ¼ cup canned pure pumpkin purée
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- Pinch of salt
- 2 firm, ripe Anjou or Bartlett pears (we used red skinned for the image)
- ½ cup sliced natural almonds
- Preheat oven to 350°F. Coat a 9½-inch deep-dish Pyrex pie plate with nonstick spray.
- Combine all ingredients except pears in a large bowl. Whisk until well combined.
- Pour oat mixture into prepared pan and spread evenly.
- You can leave the pears unpeeled for color and extra fiber. Cut the pears into ½-inch slices. Dice about 4 of the slices. Arrange sliced pears over the top of the oats, using image as inspiration. Sprinkle almonds around the edge.
- Bake for about 30 to 35 minutes or until mixture is set, slightly puffed and just tinged golden brown. Serve warm or cover with plastic wrap and refrigerate overnight. Reheat in microwave before serving. May be refrigerated for up to 3 days.
- You can try light coconut milk in lieu of the almond milk. Swap in apples for the pears. Try other nuts.
Images by Peter Muka