Wednesday, November 6, 2013

Cranberry Pecan Baked Oatmeal (Vegan/Gluten-Free)

Big things are happening in the Sweet Pea home...drumroll please...I started a new job this week!  Yes, after many years of being a full-time mom and blogger, I've begun working part-time at a wonderful new job.

What does this mean?  My full life feels even fuller...busier...but in the best of ways.

A busy mom, no matter what her work status, heck, a busy anyone can benefit from this recipe.  It's a make-it-ahead-the-night-before-and-pop-it-in-the-oven-in-the-morning sort of dish that's been a real help this week.  Based on my Apple Cinnamon Baked Oatmeal, consider this a holiday twist on a classic recipe.

Cranberry Pecan Baked Oatmeal (Vegan/Gluten-Free)

1/4 cup warm water*
3 tablespoons ground flax seed*
3 cups gluten-free oats (or use traditional if GF is not a concern)
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
1/2 cup dried cranberries
1/4 cup chopped pecans

*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, if making right away, otherwise, preheat the oven when you're ready to bake!

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 cranberries and stir well.

Pour into a 9x13 pan and top with pecans, if desired.  Cover with foil.

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.

Peas and love,


Gina; The Candid RD said...

Well I have to hear about this job!!! Congrats!! And yum, this baked oatmeal sounds divine!
We definitely need to catch up soon.

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