Baked "Oakmeal"

This scrumptious oatmeal is our 3 year old daughter Grace's new favorite breakfast, which she endearingly mispronounces "oakmeal." It's warm and slightly chewy, and infused with the comforting flavors and aromas of cinnamon and brown sugar. Indulgent feeling (though really healthy!) and hearty, it's the perfect thing to warm up to on a cold winter morning. We all love it, and since it's full of fiber and protein, we're only too happy to oblige Grace when she requests it (which is sometimes several times a day :) ). You'll probably want to double (or 1 1/2) the recipe like we do!

(Note: this oatmeal takes a little time to bake, so you may want to make it the night before.)

Baked Oatmeal
Adapted from Savoring the Seasons with Our Best Bites
Serves 6 (though our family of 4 tackles most of the pan in one sitting!) 

3 cups rolled oats (not quick-cooking)
3/4 cup brown sugar (or 1/2 cup agave nectar)
2 tsp cinnamon
2 tsp baking powder 
1 tsp fine sea salt
3/4 cup dried cranberries or diced apples (optional)
1 cup nondairy milk (we use a soy/almond mix)
1/2 cup applesauce
2 tsp vanilla extract
2 Tbsp flax seed meal + 6 Tbsp water (mixed until slightly thickened)

Preheat oven to 350 degrees F. Combine oats, brown sugar (or agave), cinnamon, baking powder, salt, and fruit in a large bowl. Mix together milk, applesauce, vanilla, and flax seed mixture in a smaller bowl. Add the liquid mixture to the dry mixture and whisk to combine.

Pour into a deep 9-inch pie plate or an 8x8-inch or 9x9-inch baking dish, lightly sprayed with cooking spray. Bake for 25-30 minutes, or until the oatmeal is set and the top is golden brown.

  Our serving suggestions: top with almond milk, and your favorite fruits and nuts (our favorites are bananas, strawberries, blueberries, nectarines, pears, and pecans).

Enjoy!