From the kitchen
Berry-Infused Baked Oatmeal
A warm, sliceable breakfast casserole bound together with oat milk instead of dairy, which also means it reheats without drying out the way cream-bound versions can.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 2 cups Oat Milk
- 2.5 cups Rolled Oats
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/3 cup Maple Syrup
- 2 Large Eggs or Flax Eggs
- 1.5 cups Mixed Berries
Method
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Whisk together the oats, baking powder, and cinnamon in a large bowl.
- In a separate bowl, whisk the oat milk, maple syrup, and eggs until combined.
- Pour the wet mixture into the dry, stir to combine, then fold in the berries.
- Pour into the prepared dish and bake for 35 to 40 minutes until set and golden on top.
Kitchen note
This keeps well in the refrigerator for up to four days and reheats cleanly, since oat milk doesn't separate on reheating the way some dairy-based baked oatmeals can.
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