Fall Morning Baked Oatmeal
Oct 22, 2023
Fall Morning Baked Oatmeal
Serves: 4 • Total Time:1 hour • FODMAP rating: low
This baked oatmeal will have your home smelling like fall! Use whatever nuts or seeds you prefer. Leftovers make a yummy breakfast! Heat a serving up, pouring some oatmilk over it and adding frozen blueberries.
Ingredients
1 flax egg (1 tablespoon + 3 tablespoons water)
1 to 2 ripe bananas, sliced ½ inch thick
1 apple sliced thinly
1 ⅔ cup plant-based milk
⅓ cup maple syrup
2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon chia seeds
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice*
½ teaspoon sea salt
½ cup pecans or walnuts, chopped
Instructions
1.Preheat the oven to 375°F and spray an 8x8 pan with cooking spray. Cover the bottom of an 8x8 pan with the sliced bananas and apples.
2.Whisk the ground flaxseed and water together and let it thicken for about 5 minutes. Add the non-dairy milk, maple syrup and vanilla to the flax egg and whisk.
3.Add in the dry ingredients and stir to combine. Pour everything over the banana/apple-lined baking pan and sprinkle pecans over oatmeal. Place more thinly sliced bananas and apples on top of you want.
4.Bake the oatmeal for 35 to 40 minutes or until set. Cut into pieces and serve with more maple syrup, chopped pecans and fresh fruit.
*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Choose more firm bananas and keep oat or soy milk use to under ½ cup per serving
*Nut-Free: Try pepitas or sunflower seeds or even pretzels in place of pecans or walnuts
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