Recipe by Elise Museles.
Nothing beats the smell of freshly baked oats with cinnamon and fragrant fruit. It is the ultimate comfort food when you need a hearty (but healthy) breakfast or snack that happens to taste like a cozy treat. For the cooler months, use apples and pears or fresh pumpkin and during summer, mix in peaches, strawberries, and even rhubarb. Use this recipe as a foundation and get creative with your favorite spices and fruit combinations. Anything goes!
- 1 tablespoon flax meal or chia seeds
- 3 tablespoons warm water
- 1 cup old fashioned oats (gluten-free if necessary)
- 1 teaspoon cinnamon
- ½ teaspoon aluminum-free baking powder
- ¼ teaspoon sea salt
- ½ cup nuts (walnuts, pecans, or slivered almonds)
- 2 tablespoons maple syrup
- 1 cup plant-based milk made in the NutraMilk
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, softened
- 1 cup fruit, divided (berries and apple here)
Note: This recipe is made in an 8-inch skillet, but it can be doubled for a larger crowd.
- Preheat the oven to 350 degrees. In a small bowl, mix the flax meal or chia seeds with warm water. Set aside. (Skip this step if using a real egg.)
- In a medium bowl, combine the oats, cinnamon, baking powder, and sea salt. Mix until well-combined. Add in ¼ cup of nuts and stir again.
- In a separate medium bowl, combine the milk, maple syrup, and vanilla. Stir until combined. Add in the softened coconut oil and flax or chia egg (add beaten real egg if using). Stir again. Add the dry ingredients into the wet ingredients and mix until coated evenly.
- Oil the bottom of the skillet then layer it with half the fruit. Add the oatmeal mixture to the skillet. Sprinkle the remaining fruit and nuts then place the skillet in the oven. Bake for 30 to 35 minutes until browned around the edges and all the moisture is soaked up. Remove from oven. Let cool and serve immediately or store in the refrigerator for up to 5 days and reheat when ready to eat.