Baked oatmeal is one of my all-time favorite breakfasts. I have made countless recipes (here are some of my favorites) and never the same one twice. The basic ingredients are simple enough, much like oatmeal itself, and a blank canvas for your cravings. Fruit, nuts, flavors can all be changed according to the season and what you have on hand. With all of my experimentation I’ve found that you really can’t go wrong. Even when I get the ratios off, it tastes delicious, and a slice of oatmeal that falls apart topped with a bit of almond milk makes a perfect breakfast.
Today, I’m bringing you a delightful interpretation of said baked oatmeal. The flavors and textures are spot on and I’ve looked forward to breakfast every day of the week. Paired with a cup of coffee and a smear of peanut butter, it’s a perfect start to the day and keeps me full until lunch thanks to the addition of chickpea flour.
I think the hardest part about eating healthy is the preparation. It can all feel so overwhelming at first, but taking time on a Sunday to prep an easy breakfast, like this one, plus wash some veggies, cook some grains and beans, takes less than an hour, and saves so much time and energy all week. Less energy spent making decisions on what to eat and less time cooking equals more time to do the things I love (or in this case sleep in).
- 2¼ cups oats
- ½ cup pecans (optional)
- 1 pear, chopped
- 1 tsp salt
- 2 tsp pumpkin pie spice or cinnamon
- 2 c unsweetened vanilla almond milk
- 2 Tbsp flax meal
- 1 tsp vanilla
- ¼ cup maple syrup
- ½ cup chickpea flour
- ¼ cup coconut oil, melted
- Pre-heat oven to 350 degrees and grease an 8x8 inch pan
- Combine all ingredients in a large mixing bowl until well combined
- Pour into pan and bake 40 minutes.