Please welcome Anne of Quick and Easy, Cheap and Healthy. You’ve heard me talk about her before. She and I think a lot alike when it comes to food. We like to keep things real and simple. We also know what it means to deal with multiple food allergies.
I have been making baked oatmeal adapted from one of Anne’s recipes for several months now. We love it so much that I asked Anne to share it here for the rest of you to enjoy. This Cinnamon Pear Baked Oatmeal is what she came up with. I can’t wait to try this one!
I love the versatility of oats! And with my sons’ allergies to dairy, eggs, and wheat (among other things), we eat them a lot for breakfast. A lot is an understatement. Almost every day would be more accurate!
That’s why I love the versatility of oats – they never get old, because you can make them in a million different ways. Granola is one of my favorite applications of oatmeal, but baked oatmeal is a close second.
Baked oatmeal is almost like a coffee cake, which is how my husband refers to it. Whenever I ask him what I should make for our weekly breakfast-for-dinner, this is what he requests. Or at least some variation of it. (To be honest, I never make it the same way twice!)
Cinnamon Pear Baked Oatmeal
- 3 cups oats
- ¼ cup unrefined sugar
- 2 tsp baking powder
- ¾ tsp salt
- 1 tsp cinnamon
- 1 tsp freshly grated ginger
- 3 TBSP flax seed + 1/3 cup hot water
- 1 cup rice milk (or any non-dairy milk)
- ¼ cup honey or maple syrup
- ¼ cup olive or coconut oil
- 1 pear, grated
- Whisk together dry ingredients.
- In a separate bowl, mix together liquid ingredients until well blended.
- Stir liquid ingredients gently into dry ingredients, just until blended.
- Pour into greased 8×8 pan and bake for 35-40 minutes at 350F.
- Cut into 8 squares. Serve each square drizzled with honey or maple syrup, or serve in a bowl with ¼ cup cream or coconut milk.
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