Simple Morning Oatmeal
- Total Time: 50 minutes
- Yield: 6 servings
Description
A beautiful, dairy-free baked oatmeal that combines oats, almonds, and cinnamon for a wholesome breakfast.
Ingredients
Units
- 2 cups (480 ml) uncooked oats
- 3/4 cup (180 ml) slivered almonds
- 2 tbsp. stevia
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. sea salt
- 1 3/4 cups (420 ml) rice milk
- 1 large egg
- 3 tbsp. (45 ml) butter, melted
- 2 tsp. almond extract
- 1 cup (240 ml) fresh or frozen berries (optional)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Prepare an 8-inch square baking dish by coating it with nonstick baking spray.
- In a large bowl, combine the oats, slivered almonds, stevia, baking powder, cinnamon, and sea salt. Stir until well mixed.
- In a separate bowl, whisk together the rice milk, egg, melted butter, and almond extract until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, gently fold in the berries.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the oatmeal is set.
- Allow to cool slightly before serving. Enjoy warm.
Notes
- For a sweeter oatmeal, you can substitute stevia with brown sugar or honey.
- This dish can be stored in the refrigerator for up to 3 days and reheated before serving.
- Feel free to add your favorite fruits or nuts for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 150 mg
- Fat: 10 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
- Protein: 7 grams
- Cholesterol: 30 mg
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Frequently Asked Questions
Is this a stovetop oatmeal or a baked oatmeal?
This is a baked oatmeal: the mixture is poured into a greased 8-inch square baking dish and baked at 375°F (190°C) for 40-45 minutes until the top is golden brown and the oatmeal is set. It comes out with a firmer, sliceable texture quite different from stirred stovetop oats.
Can I swap the stevia for something else?
Yes — substitute the 2 tbsp of stevia with brown sugar or honey if you prefer a sweeter result. Start with the same volume (2 tbsp) and adjust to taste.
Can I make this ahead and reheat it?
Yes. This dish keeps in the refrigerator for up to 3 days. Reheat individual portions before serving.
Amie, whats your ratio if i want it looser? Ive been eating this every morning for a fortnight.
Take the rice milk up to about two and a quarter cups Vanessa. Because this one bakes rather than simmers, the extra liquid gives you something soft and spoonable instead of sliceable. Much looser than that and the egg will not hold it together.