This dish is perfect when you need some comfort food in the morning. Top with a dollop of dairy-free yogurt, maple syrup, more fresh berries and you’re ready to go for the day. This can be made ahead and leftovers can be kept in the refrigerator and eaten all week. This baked oatmeal also makes for a nice, cold treat when you are craving something slightly sweet.
1 large egg – I use the flaxseed method to make this vegan
2 cups coconut milk, or dairy free milk of your choice
1 teaspoon cinnamon
3 cups gluten-free quick cooking oats
1/4 cup brown sugar
1 cup blueberries, fresh or frozen
1 tbsp. agave
1 tsp. vanilla
handful of chopped nuts, your choice. I generally use pecans for this recipe.
Preheat the oven to 375 degrees and coat an 8-inch square glass baking dish with cooking spray (make sure it’s dairy free)
Beat the egg in a medium sized bowl and whisk in the coconut milk, Agave, cinnamon, vanilla.
In another bowl, combine the oats, the brown sugar and toss to combine. Pour the milk combo over the oats. Stir in the blueberries and nuts. Spread the mixture onto the prepared baking dish. Top with more blueberries and nuts bake 25 minutes or until lightly golden on top and cooked throughout. Serve warm or at room temperature
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@DairyFreeGina Please do not reproduce or publish this recipe without the written permission of DairyFreeGina