Our house is being bombarded with high winds and buckets of rain this morning from Tropical Storm Lee moving slowly west in the Gulf of Mexico. Whenever it is wet and rainy I love to make a variation of baked oatmeal for breakfast. This baked oatmeal is delightful and really satisfies the taste buds.
The diced peaches, apples and blueberries really enhance the flavor of the oatmeal and a little dash of non-dairy creamer puts it over the top.
All American Baked Oatmeal
3 cups old fashioned oats
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoons baking soda
1 cup almond milk mixed with 1 teaspoon vinegar to make
1 tablespoon Ener-g egg replacer mixed with 1 tablespoon
½ cup melted vegan butter
2 teaspoons vanilla extract
1 small apple peeled and diced
1 small peach peeled and diced
¼ cup blueberries
Preheat oven to 350 degrees.
In a medium mixing bowl, add the egg replacer and the
water and whisk lightly. Add brown sugar, cinnamon, baking powder, baking soda,
salt and vanilla extract, whisk lightly. Add almond buttermilk and diced
apples, peaches and blueberries. Stir gently. Add oats and fold together. Put
into baking pan and bake for 30-40 minutes or until done. ( A knife put in the
center should pull out clean, when it is done.)
This will feed 4-6 people comfortably.
I usually have a canned of sliced peaches ready in a bowl to put on top of the baked oatmeal
and some non-dairy creamer to pour lightly over the top.
This is a breakfast that stays with you and if
you are not allergic to oats is gluten free.
Enjoy your new breakfast treat.