Oatmeal Bake

Once in a while I come across a recipe that is such a big hit that we end up eating it every weekend. Oatmeal Bake (this is what my daughters affectionately call it) fits this category. I got the Baked Oatmeal recipe from our Penzeys Spices Catalog that comes in the mail. We love Penzeys and this particular recipe was so easy to alter for our particular diets. I've made it a couple different ways, with apples, with raisins, with blueberries and even a pumpkin pie variation. All versions have been delicious and everyone in my little family digs in. Another thing we love about it is it's made the night before. When we wake up, we just throw it in the oven and bake. Breakfast is served! Especially yummy with a side of Whole Foods Blueberry Breakfast Sausage (in the deli, made fresh daily.)

Here is my variation on this delicious recipe...

• 1 1/2 Cup So Delicious Unsweetened Coconut Milk
• 1/4 to 1/2 Cup Agave Nectar (depending on how sweet you want it)
• 2 TBS Ground Flax Seeds whipped with 6 TBS Cold Water (2 eggs replacer)
• 1 tsp Pure Vanilla Extract
• 1 TBS Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Cinnamon or Apple Pie Spice
• 1/2 Cup TreeTop Organic Apple Sauce (no sugar added)
• 3 Cups Gluten Free Old Fashioned Rolled Oats
• 1 Cup of Fruit (Blueberries, Diced/Peeled Apple, Raisins, Dried Cranberries...)

In a large bowl combine the milk, agave, flax mixture, vanilla, baking powder, salt, cinnamon and oatmeal. Mix well. Fold in the fruit. Spread the mixture into a greased 9 inch baking dish.

Cover and refrigerate overnight (or at least a few hours.)

Bake, uncovered, in preheated oven 350° for 30-35 minutes.
Serve warm with milk, coconut milk yogurt, extra fruit, pure maple syrup or a little sprinkle of brown sugar.

I promise you this recipe will not disappoint. This would also make a great snack in the school lunch box!