Dairy-Free, Egg-Free Baked Oatmeal

Baked oatmeal has, in recent years, taken the blogosphere by storm. It seems like every blogger has posted about it at least once, and it pops up on weekly menu plans on a regular basis. I had never tried it myself, though, until this past week, and I was pleasantly surprised!

It’s part cake, part oatmeal, part cereal, but all delicious! And it’s super easy to make allergen-free. I started with this recipe and worked from there.

Dairy-Free, Egg-Free Baked Oatmeal

3 cups oats

1/4 cup raw sugar

2 tsp baking powder

1 tsp cinnamon

3/4 tsp salt

1/4 tsp ground ginger

3 TBSP ground flaxseed

1/3 cup hot water

1 cup rice milk

1/4 cup honey

 

1/4 cup coconut oil

1 apple, peeled and chopped

Whisk together the dry ingredients. In a small bowl, stir together flax seed and water until it gels. In

a separate bowl, mix together liquid ingredients. Stir liquid ingredients into dry ingredients and blend well. Gently stir in chopped apple

s. Pour mixture into a greased 8×8 pan and bake for 35-40 minutes at 350F. Cut into 8 squares. To serve, place a square in a bowl and drizzle with coconut milk (or other non-dairy milk).

You can also add raisins or dried cranberries (or any dried or fresh berry) for added flavor and texture.

 

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