Monday, August 27, 2012

Apple Cinnamon Baked Oatmeal (Vegan)

Our mornings are busy.  My guess is yours are too.  So what can you do?  Plan ahead.  This naturally sweet baked oatmeal is made the night prior to help make your morning a little less hectic.  But beyond just being easy, this recipe is full of nutritious whole grains. 

Whole grains are a great way to start your family's day.  The complex carbohydrates and fiber keep you feeling full, and give you the energy you need to make it to lunch.  But don't use "whole grains," "complex carbohydrates" and "fiber," to describe the dish below to your family; instead use, "sweet," "warm" and "delicious." 

See?

 Say "hello," to our new favorite warm breakfast, Apple Cinnamon Baked Oatmeal.  We already adore Carrot Cake Baked Oatmeal, but this weekend I found some freshly picked apples and was inspired to work on a new recipe.

Apple Cinnamon Baked Oatmeal

1/4 cup warm water*
3 tablespoons ground flax seed*
2 cups whole oats
1 cup quick oats (or you can use a full 3 cups of either/or type of oats instead)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons baking powder
1/3 cup brown sugar
1/2 cup natural applesauce (no sugar added)
1 1/2 cups soy, almond or coconut milk*
1 teaspoon vanilla extract
1 1/2 cups finely diced apple (about two medium apples)
optional:  walnuts, golden or regular raisins

*you may substitute 2 eggs for the warm water and ground flax seed and regular milk for the soy milk to make this more traditionally.

Preheat oven to 350 degrees.

In a small bowl, combine the warm water and ground flax seed (they form a thicker mixture that serves as an excellent egg replacer in this recipe).  Set aside.

In a large bowl, combine the dry ingredients: the oats, cinnamon, nutmeg, ginger, baking powder, and brown sugar.

In a small bowl, combine the wet ingredients:  water/flax mixure (or alternatively, 2 beaten eggs), applesauce, milk and vanilla extract.  Stir well.

Add the wet ingredients to the dry ingredients and mix until fully incorporated. Add the apples and stir well.


Pour into a 9x13 pan and top with raisins and walnuts, if desired.  Bake for 20-30 minutes, or until the oatmeal is firm and slightly browned, if desired.  Alternatively, you can prepare this the night before and bake in the morning.

Makes 8 servings.


I like this recipe with the walnuts and raisins, G and R prefer theirs plain:

 
Actual photo of G's breakfast this morning.  Yes, the kid can't get enough of apples!


Life is sweet,
SPC

4 comments:

Jen said...

Any nutritional info on this? It would be helpful to me.

Sweet Pea Chef said...

So sorry, I don't usually do nutritional info, and since this is an original recipe, I have nothing to which I can compare. :( If you are able, you can go to sparkpeople.com and type in the ingredients and it will tell you! Hope this helps!!

Unknown said...

I just made this last night and we ate it for breakfast. It was a huge hit with my husband and my 18-month-old. Yay!!!! I made it with eggs and milk and was happy to get so much good food into the family. Thanks!

John C. said...

I made this this week and it turned out very nicely--no modifications. Yum, and thank you!

(I was wondering if it could use a topping, though... Cinnamon glaze? Apple pie filling-style apples? Cranberry sauce? Whipped coconut milk? Anybody tried anything?)