Baked Oatmeal (vegan & gluten free)

Whenever I say the words “baked oatmeal”, peoples faces seem to turn to a look of curiosity.  This always surprised me… I mean, what’s weird about oatmeal that’s been baked? Maybe it’s just such a common “cooked” breakfast food, that when you replace the word “cooked” with “baked”, it evokes the eyebrow raise.  I have to say though, one of my favorite parts of baking is just that… getting the eyebrow raise out of people :)  That must mean you’ve created something new or interesting! Or, people think it sounds utterly disgusting… pish posh.  Whatever people might think, baked oatmeal is a keeper.  I’ve made it multiple times in multiple ways with multiple ingredients – this one is, so far, my favorite.  With lasting hints of coconut mixed with the familiar flavor of banana and the soft crunch of walnuts, you might find yourself whipping this simple recipe together more often than you imagine.  It’s so simple.  Also, its versatility is another great factor!  Whether it’s for a brunch gathering, a typical morning breakfast, or breakfast-on-the-go for you folk who just like to grab ‘n go… it’ll be a winner!

I like this simple variation quite a bit, but by all means, feel free to experiment and throw in your favorite oatmeal additions!! The whole coconut milk in this recipe is what makes it super delectable in my opinion, so I wouldn’t recommend replacing it with light coconut milk… but of course you can if you want… I’m sure it’ll still be tasty :)  After all, it’s oatmeal, baked!!!

Ingredients:

makes about 16, if using a standard size muffin tin

• 2 cups gluten free rolled oats (not instant)
• 1 cup chopped walnuts
• 1/2 cup raisins
• 1/3 cup brown sugar
• 1 tsp baking powder
• 3 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup whole coconut milk (not light, go for the full fat, it’s good-for-you fat!)
• 3/4 cup almond milk
• 2 tsp vanilla extract
• 2 tbsp coconut butter (softened)
• 1 flax “egg” – 1 tbsp flaxseed meal + 3 tbsp water (egg replacer)
• 1 or 2 ripe bananas, chopped into about 1/2″ pieces
• honey to drizzle over the top after baked (optional)

Process:

1. Preheat oven to 350 F.
2. Mix together flaxseed meal and water, set aside  and mix occasionally (it will become somewhat gelatinous)
3. In a medium bowl, mix together oats, baking powder, spices, and salt.
4. In a separate bowl, mix together brown sugar, coconut milk (shake the can well before opening!), almond milk, vanilla and softened coconut butter.  Stir in the flax “egg”. Blend until well combined.
5. Add dry ingredients to wet, and mix until well combined.  Gently stir in the “mix-ins” – bananas, walnuts, and raisins.
6. Lightly grease a muffin tin, and spoon ingredients into prepared tin.
7. Bake for about 15 minutes, or until each muffin has set (should feel slightly spongy, but bounce back).  Remove from oven, drizzle with honey if desired, and enjoy!!