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Baked Blueberry & Rose Water Oatmeal (Vegan & Gluten Free)

March 4, 2017

Hello, friend.

 

We all agree that oatmeal can be pretty boring, am I right? Listen up friend because I am about to change your whole perception on oatmeal forever, and I mean FOREVER. This week, I have teamed with the lovely folks over at Califia Farms to bring you a super easy and incredibly delicious breakfast recipe that is perfect accompanied with a steaming cup of coffee. The trick here is: bake your oatmeal! I know, it’s that easy! A few months back I stumbled across a video on Quaker Oats Facebook page where they made an apple pie baked oatmeal. I was mesmerized and instantly hooked. I knew I needed to try that recipe (but with my own TK spin on it, of course!). What’s life without taking a little risk and veering off the recipe a bit?

 

 

 

 

 

The recipe you see before you is NOT the recipe I started out with. My first attempt ended in sadness and one burnt, sticky pan. I made the fatal mistake of putting the liquid-y oatmeal in a springform pan. Fun fact: stupid mistake, don’t do that. As the oatmeal baked, the liquid began leaking out of the pan and onto the baking sheet which it was resting on. My oven began to fill with smoke and broken dreams. Then, in the hopes that maybe the burnt liquid on the pan was a sign of hidden success, I took a bite of the oatmeal and was immediately disappointed. It tasted like a flavorless clump of chunky mashed potatoes. So gross. Throwing that batch out, I tweaked and tested until I got a recipe I was gaga over and this, my friends, is that recipe.

 

 

 

 

 

 

 

 

 

I love this recipe for two reasons: 1). It is both vegan and gluten-free! & 2). It’s so easy to put together. Two bowls, one pie pan, 45 minutes to bake and you have yourself a delicious serving of oatmeal fit for a king (or queen!) The combination of the crushed almonds and pecans with all those delicious spices are married beautifully together with the sweetness of the maple syrup and the floral notes of the rose water. Then you get the slight nuttiness from the almond milk which helps bakes the oatmeal up into this fluffy, delicious wonder. Plus the combo of the blueberries and the rose water was a duo made in sweet heaven. This is a dish that just beckons spring. It is lights, it’s healthy, and it’s easily stored in the fridge until you’re craving another bowl (which will be often!). So brew yourself a cup of coffee, turn on the radio, and just enjoy the morning with a warm bowl of baked oatmeal. Cheers!

 

 

 

 

 

 

 

 

 

Baked Blueberry & Rose Water Oatmeal (Vegan & Gluten Free)

Adapted from original recipe by Quaker Oats

 

Ingredients

 

2 cups roll oats (preferably ones that are gluten-free)

1 teaspoon baking powder

1/2 cup pecans, whole

½ cup almonds, whole

1 cup brown sugar

2 teaspoons cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

A dash of salt

2 cups Unsweetened Almondmilk

1/3 cup pure maple syrup

¼ cup coconut oil, melted

2 teaspoons vanilla extract

2 cups blueberries, rinses and drained

2 tablespoons flaxseed meal + 5 tablespoons rose water

 

 

Directions

 

Preheat the oven to 375 degrees F. Spray a 9-inch pie dish with cooking spray and set aside until needed. In a small bowl, whisk together the flaxseed meal and rose water. Allow mixture to sit at room temperature for roughly 5 minutes or until the mixture turns into one, gelatinous mass. You’ll know when it’s ready because when you poke it, it will giggly in one form (much like Jell-O).

 

In a food processor, add the pecans and almonds and pulse until they are resemble a coarse meal. In a medium size bowl combine the oats, baking powder, nut meal, cinnamon, cloves, nutmeg, ginger, and salt. Whisk to combine and set bowl aside. In a 4 cup liquid measuring cup, add in the almond milk, maple syrup, coconut oil, and vanilla, and whisk with a fork until mixture is well combined. Carefully pour the wet mixture into the dry mixture and stir well to combine.

 

Pour this mixture into the prepared pie pan and bake on a cooking sheet for 45 minutes. Cover with foil 5-10 minutes before the timer is done if the top is getting too brown. Cool on a baking rack of 10 minutes. Scoop out oatmeal and serve with a dollop of vanilla yogurt and a drizzling of maple syrup. Enjoy!

 

 

 

 

 

 

 

 

 

 

Huge thanks to Califia Farms for sponsoring this recipe. Be sure to share your baking creations with the hashtag #terminatetorbake so we can obsess about baking together. And as always, all opinions, ramblings, stories, and recipe/adaptations are my own.

 

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