This dish can be eaten as breakfast, a lunch-time snack, on the bottom of a scoop of ice cream, and even tastes great as leftovers. I never follow the exact amount of spices when I read a recipe, so I always end up doubling them. With that said, the measurement of spices in this recipe can be halved if you are wanting a more mild-tasting oatmeal.

Apple & Pear Baked Oatmeal Apple & Pear Baked Oatmeal (Vegan) | Millennial-Kitchen.com

Vegan, Gluten-Free, Oil-Free, (Refined) Sugar-Free, Soy-Free, Nut-Free option

Dry Ingredients:
2 1/2 gluten-free rolled oats
3 tbsp coconut sugar or brown sugar
2 tsp freshly ground cinnamon
1 tsp freshly ground nutmeg
1/2 tsp ground ginger
1 tsp baking powder
1 tsp sea salt

Wet Ingredients:
2 cups unsweetened almond milk or rice milk
1/2 unsweetened apple sauce
1/4 cup maple syrup
1/4 cup agave nectar
2 tsp vanilla extract
1/2 tsp freshly squeezed lemon juice

Fruit:
2-3 small Braeburn apples
1-2 ripe Bartlett pears

Toppings:
Walnuts
Pepitas
Slivered almonds
Hemp hearts
Shredded coconut

Directions:

  1. In a large bowl, combine all of the dry ingredients. In a smaller bowl, combine all of the wet ingredients.
  2. Add the wet mixture into the dry mixture. At this point, the consistency will be very runny.
  3. Dice the apples and pear(s). I used three apples and two pears, and diced them into small cubes. Use two apples and one pear if you want it to be more chunky.
  4. Preheat your oven to 375 degrees Fahrenheit. Rub coconut oil on a medium-sized (2-3 Liter) casserole dish. Fill your casserole dish, making sure there is at least 1/2-1 inches of room for the oatmeal to bake/bubble.
  5. This next step is optional, but it adds another dimension to the dish. I used 1/2 cup walnuts, 1/4 cup pepitas, 1/2 cup slivered almonds, 3 tbsp hemp hearts, and sprinkled shredded coconut on top.
  6. Bake the oatmeal for 40 minutes, or until the sides are bubbling and you just can’t wait any longer.

 

Colin

Colin is a 25 year old who resides in Atlanta.

Graduated from Georgia Tech with a degree in Business and a minor in Marketing. Proud vegetarian for nearly a decade and vegan for 5+ years.

He draws inspiration from family recipes, local Atlanta restaurant fare, and the huge community of vegan bloggers.

In a past life, Colin photographed concerts and music festival across America and Europe. He thoroughly enjoys coffee shops, running in the park, yoga/spin class with friends, and the weekly trip to the local farmer's market.