Saturday morning I awoke later than usual. The skies were dark and grey and rain was pouring out of the sky. I could have easily pulled the covers up over my head and tried to forget that this was supposed to be the very last weekend of summer. But I overcame. After drinking my first cup of coffee, I set to work getting breakfast ready.
I’ve made baked oatmeal before so I didn’t expect anything so revolutionary this time around. I was wrong. I made a few tweaks to my usual recipe, deciding that this would be a vegan breakfast by adding in almond milk and apple cider and again using those delicious MacIntosh apples that lately have invaded my cooking. If you don’t have vegan ingredients on hand, just use regular milk and butter. Halfway through the baking, there were some seriously delicious smells coming from my oven. Oh man, if I could bottle that scent I would be rich! So so so good. As for taste? Oh yeah, mark this one as a definite favorite. Best oatmeal ever ever.
baked oatmeal with apples
1 c large flake organic oatmeal
1 t cinnamon
pinch each of ground cloves, nutmeg, cardamom
1/4 t salt
2 T maple syrup
1 T dessicated unsweetened coconut
1 large apple, diced
1 c unsweetened almond or soy milk
2/3 c apple cider or juice
2 T chopped toasted pecans
Preheat oven to 350. In a large bowl, combine everything but the pecans. Using oil or a vegan margarine, grease up a casserole dish and then dump in oatmeal mixture. Sprinkle pecans over top. Bake for 30 minutes or until all liquid is absorbed. Serve with additional milk or topped with yogurt.