Baked oatmeal is delicious for breakfast or as a snack bar when cooled. Baking oatmeal results in a spongy texture, much like bread pudding. It’s easy to make and customize with your favorite fruit and spices.
2 1/2 Cups Old-fashioned rolled oats
1 3/4 Cups Nondairy milk (plus more, for serving)
1 Apple, cored and chopped (peeled or unpeeled)
1 1/2 Tsp Cinnamon1/2 Tsp Ground nutmeg1/2 Cup Raisins
Preheat the oven to 375F. Mix all ingredients together in a medium bowl.
2Spread evenly into an 8×8-inch baking pan, and bake uncovered for 30 minutes until lightly browned.
3To serve for breakfast, spoon into bowls with a little nondairy milk. To serve as snack bars, allow to cool completely before cutting into 16 squares.
Notes: Instead of apple, try a banana, a pear, or a cup of pineapple, raspberries, strawberries, and/or blueberries.
To further sweeten this dish, place 2 ounces of pitted and quartered dates (about 3 Medjool or 6 Deglet Noor) into a blender with the nondairy milk, and let stand at least 15 minutes (so the dates can soften). Blend the dates and milk before adding to the remaining ingredients.
A favorite variation of mine is to blend in the following with the nondairy milk: 1 1/2 cups of sliced strawberries, 1/4 teaspoon of ground cardamom, and 2 ounces of pitted and quartered dates (about 3 Medjool or 6 Deglet Noor) instead of the apple, raisins and nutmeg.