While I love this Vegan Baked Oatmeal Recipe, this version is lower in fat and uses only agave nectar as a sweetener, so I consider this my "weekday" baked oatmeal recipe. Feel free to add any fruits and nuts you desire!
**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).
- 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
- 1/2 cup chopped peeled peaches
- 1/2 cup fresh blueberries
- Preheat the oven to 350 F. Lightly grease an 9" 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 35-40 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.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|