|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
While I love this Vegan Baked Oatmeal Recipe, this version is lower in fat than and uses only agave nectar as a sweetener. You can consider this your "weekday" baked oatmeal recipe. Feel free to add any fruits and nuts you desire.
- 3 cups quick-cooking oatmeal
- 3 tablespoons finely ground almonds
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup agave nectar or maple syrup
- 1 2/3 cup almond milk, store-bought or homemade
- 1/2 cup chopped peeled peaches
- 1/2 cup fresh blueberries
Preheat the oven to 350 F. Lightly grease an 9-inch cake pan with oil or dairy-free cooking spray and set aside.
In a large mixing bowl, combine the oats, ground almonds, baking powder, cinnamon, ginger, and salt. In another small mixing bowl, whisk together the agave nectar and almond milk until combined. Add the liquids to the dry ingredients, stirring until just combined. Fold in the fruit.
Spread the mixture into the prepared pan and bake for 35 to 40 minutes, or until lightly golden brown. Allow the oatmeal to cool in the pan for a few minutes, then cut into 8 pieces and serve with almond milk or soy milk.
(This recipe is suitable for dairy-free, egg free, and vegan diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients or gluten, egg, or wheat ingredients, if these apply to you.)