It won’t be long now until family and friends start rolling in for the holidays! With Christmas only 9 days away it’s time to start thinking about you’re going to feed everyone! When you’ve got house guests, you need to think about more than just your Christmas turkey dinner! When you’re feeding the masses, or even just a couple extra mouths, this baked oatmeal is an easy, stress free solution!
If you’re trying to accommodate special diets this holiday, this bake is a great option that everyone will enjoy! It’s gluten-free, dairy-free, egg-free, vegan, and refined sugar free! That means it’s pretty healthy friends!
This recipe is so easy! You just mix the ingredients together and bake! Then 35 minutes later you have a warm, nutritious and delicious breakfast. No rushing around. Just a stress free start to your day! Plus, any breakfast that is hassle free and allows me to spend more time with my friends and family is a huge win for me!
We like to serve our oatmeal bake with coconut whipped cream! If you’ve never made coconut whipped cream before it’s super easy and a total game-changer! Simply refrigerate a can of full fat coconut milk (reduced fat won’t work). When the coconut milk is cooled it will solidify; scoop the hardened coconut milk into your stand mixer (you will have 1/2 can of coconut water left over in the can – just save it for a smoothie!) and add in 2 Tbsp of maple syrup and 1 tsp of vanilla. Whip in stand mixer until you have whipped cream! Then spoon right on top of your oatmeal bake! So good!!
I’d love to hear how your oatmeal bake turns out!
- 2 cups unsweetened almond milk (or sub any non-dairy milk)
- 3 Tbsp melted coconut oil
- 1/3 cup maple syrup
- 1 Tbsp vanilla extract
- 1 Tbsp ground flax seed
- 2 cups of Rolled Oats (or 1 cup rolled oats + 1 cup steel cut oats)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp fine grain sea salt
- 1 cup walnuts
- 1 cup raspberries (or other mixed berries)
- Preheat oven to 375 degrees.
- Grease 9x9 baking dish.
- In a small bowl whisk together almond milk, melted coconut oil, maple syrup, vanilla and flax seed and set aside.
- In a large bowl combine oats, baking powder, cinnamon, salt, 1/2 cup walnuts and 1/2 cup raspberries and transfer to greased baking dish.
- Pour almond milk mixture over oat mixture.
- Top with remaining 1/2 cup of walnuts and 1/2 cup of raspberries.
- Bake for 35 minutes.
- Allow to cool for 15 minutes before serving as oatmeal will set.