One of my very favorite breakfasts is oatmeal. I eat it A LOT. And when I say oatmeal, I don’t mean the mushy, instant oatmeal packets. I cook old-fashioned oats on the stovetop or in the oven every time. When you eat it nearly every morning (I may need an intervention!), cooking it on the stovetop gets old. So, I began to wonder if I could do a baked oatmeal without eggs. The answer is YES. I hope you enjoy this recipe as much as I do. I love that it’s easy to “personalize” for each person by adding toppings after it’s out of the oven.
- 2 Tablespoon cornstarch
- 4 Tablespoon water
- ½ cup packed brown sugar (light or dark)
- 1½ tsp baking powder
- 1 tsp cinnamon (optional)
- 1½ tsp vanilla extract
- ¼ tsp salt
- 1½ cups milk substitute (I used rice milk)
- ¼ cup melted, dairy-free buttery spread (I used Earth Balance)
- 3 cups old-fashioned oats (gluten free, if necessary)
- Preheat oven to 350°F.
- Grease an 8x8 baking dish.
- In a medium mixing bowl, whisk together the cornstarch and water.
- Add the brown sugar, baking powder, cinnamon, vanilla, salt, milk, and melted "butter". Mix well.
- Stir in the oats.
- Pour the mixture into the baking dish and bake for 30-35 minutes.
- Cool for 5 minutes before serving.
Topping suggestions include…
dairy-free butter substitute
pecans (if no tree nut allergy)
dried cranberries or raisins
You can also add the blueberries, cranberries, or raisins before baking (about 3/4 cup). I like to bake it plain so that each person can put their own toppings on.