Sept. 17, 2010
Fat-Free Vegan Baked Oatmeal
The amazing lady behind "We Want Happy Herbivore on the Ellen Show" e-mailed me earlier this week asking if I had a low-fat baked oatmeal recipe. I'd never heard of "baked" oatmeal before, but damn! It sounded divine!
I got busy searching for baked oatmeal recipes and was surprised at how oil and egg-heavy most recipes were. Eggs in oatmeal? Still, I was optimistic I could make it work fat-free vegan-style, and I did!
This oatmeal is outstanding and so easy to make it's ridiculous. You mix all the ingredients together, put it into the oven, take a shower and then voila! A delicious baked oatmeal breakfast before work.
I also managed to make it a single serving (though it's filling -- I can barely finish it!) because I figured most of us eat breakfast alone and I'm planning to make "single servings" the theme of my next cookbook.
Anyway, I know it's been a hella long time since I shared a recipe (the longest I've ever been away from this blog) but hopefully this recipe will make it up to you!
Just like at the B&B, only healthier and easy to make! For a lower calorie baked oatmeal, use water instead of the non-dairy milk (but nondairy is best).
¼ cup instant oats
1 cup rolled oats
1 tsp baking powder
½ cup nondairy milk
½ cup unsweetened applesauce
2 tbsp brown sugar (optional)
1 tsp cinnamon
a dash of ground cardamom (optional)
a dash of ground ginger (optional)
Preheat oven to 350F. Combine all ingredients together in a mixing bowl. Transfer to an oven safe-dish and bake about 30 minutes, until thoroughly warm, a toothpick inserted into the center comes out clean and its a little crusty on top. (The oatmeal will also puff up a bit).