I eat oatmeal a little more often than I'd like to. It's quick, easy, cheap, nutritious, versatile...etc. I can go on and on. Stovetop oatmeal is great. But baked oatmeal... baked oatmeal... ladies this is where it's at. I make this for breakfast on Sunday mornings and have a few leftovers for a few days the following week. It's a good base for various toppings. You know if anything I'm quite extra with the toppings. I'd like to throw in a few other grains if I have any just to give a little flare to the texture. Ya know, oatmeal gets a bad rap for being mushy. And I believe it up the protein a little bit. So a win-win for me.
I still keep it predominantly oats because I like the texture it gives and I can't afford quinoa. I also don't sweetened it by using maple syrup/agave/sugar. Not that I am so healthy that I cut out sugar from any shapes or forms. I just enjoy a nice drizzle of maple syrup or a sprinkle of coconut sugar on top. It feels like you're having pancakes (sort of). I don't know, it's just a personal preference. Plus, it feels sweeter so I don't have to use as much sugar. Another win-win.
Now let's talk toppings. I almost always put berries on top. Either fresh or frozen. I actually prefer frozen because when it hits the hot baked oats, it'll start to defrost and release the juices. We love them juicy berries. I also top it with some kind of nuts or seeds. A little crunch hurts nobody. It also adds some healthy fats and a touch of protein. I always, keyword: always, add nut/seed butter or vegan yogurt for the creaminess, nuttiness and the added nutrition. But mostly for the creaminess. I don't know if this qualifies as toppings but I love topping my hot baked oats with a dash of plant milk. The hot and cold contrast takes it to the next level.
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| This is an apple pumpkin one, I already shared the recipe for it. I actually like it more than chocolate, LOL. |
You may have noticed that I haven't talked about the chocolate yet. That's because I'm not the biggest chocolate fan. I know what a surprise huh? I had some left-over cold brew in the fridge and coffee compliments chocolate very well so I guess why not? But if you drink coffee, just leave it out and replace it with plant milk. Though I'm not that big of a fan of chocolate, this baked oatmeal is totally delish. So that must say a ton.
Ok, enough talking, or typing, or reading,... Let's jump to the recipe.
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Serves 2-4
Dry ingredients
1/2 cup rolled oats
1/4 cup steel cut oats
1/4 cup rinsed quinoa (or just 1 whole cup of oats, you do you)
2 tbsp cacao/cocoa powder
1 tbsp chia seeds
1 tbsp ground flax (or 2 tbsp of either)
2 dates, chopped (optional)
1 tbsp of sunflower seeds (optional)
Wet ingredients:
1/2 cup coffee
1/2 cup plant milk
1 cup water
Toppings suggestions:
Sliced banana
Nuts/seeds
Nuts/seeds butter
Goju berries
Coconut flakes
Maple syrup (very not optional)
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Instructions
1. Mix all of the ingredients dry ingredients in a baking dish, this will help to make sure the cacao/cocoa powder doesn't clump up.
2. Add the wet to the dry and mix well.
3. Bake in the oven at 350F (no need to reheat-trust me, it helps a bit with your electricity bill) for 40 minutes. Then turn it off and leave it in for another 10 minutes (again, I'm helping you with your electricity bill here). Alternatively, you can bake it in a preheated oven for 40 minutes and let it sit at room temp for 10 minutes before serving.
Enjoy!!!!!
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