Last week I talked about egg and dairy free breakfasts that would fit into the Vegan Before 6 way of eating. Some folks generously shared their own vegan breakfast recipes. Click here to find the post and link up. Today’s post continues the vegan breakfast theme with a vegan baked oatmeal studded with bits of fruit and nuts. They’re baked in a muffin pan and called Wake Up Oatmeal Cups. They combine the heartiness of oatmeal with the portability of a muffin.
I do love oatmeal. The instant kind was available when I was a kid in the 70s but my mother rarely bought it because my father preferred the old fashioned oats. We always had extra oatmeal boxes to take to school to be turned into drums. As I got older, I was seduced by the instant maple brown sugar flavor when I was in college. Eventually, I began to reject the additives and flavorings that make instant oatmeal so convenient and started making my own stove top oatmeal again.
Traditional baked oatmeal is made with eggs, milk and loaded with sugar. This version uses flax seed meal to mimic the binding action of the eggs, coconut oil in place of butter and almond milk instead of cow’s milk. There’s still sugar, but some of it has been replaced with pure maple syrup. I love the combination of cherries and almond, so I’ve thrown some frozen cherries and slivered almonds in to complement the almond milk.
Don’t limit Wake Up Oatmeal Cups to breakfast. They’re perfectly portioned for a quick, satisfying snack. You could even boost them with some peanut or other nut butter. I got a dozen standard muffin sized oatmeal cups from this recipe. They kept a week in a container on the counter, but most of them were eaten way before then.
Feel free to experiment with the ingredients. Use blueberries and pistachios for example. Or if you prefer to use a vegan margarine instead of coconut oil go ahead. You could play around with the flavoring, too. Maybe some cardamom instead of ginger. And of course, if you’d rather use dairy and eggs, make the appropriate substitutions. I think that as you experiment you’ll find some batches are better than others, but they’ll all be edible.
My inspiration for Wake Up Oatmeal Cups came from this recipe on DairyfreeCooking.About.com. They mixed their flax meal with water to make a flax “egg” but I didn’t bother with that step and got good results. They cooked their vegan baked oatmeal in an 8 inch square pan, which is a nice option. So is pressing the mix onto a baking sheet to make bars. Have fun!
- 3 cups old fashioned oats
- 2 teaspoons baking powder
- 3 tablespoons flax seed meal
- 1/4 cup water
- 3/4 cup frozen cherries, cut in half
- 1/4 cup slivered almonds
- 1 cup almond milk
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1/2 cup brown sugar (I didn’t pack mine)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- Preheat oven to 350° and prepare a 12 cup muffin tin for baking.
- Use a large mixing bowl and add the ingredients one at a time, mixing well with your hands after each addition.
- When well mixed, give it a taste and adjust the sweetness or seasoning as needed.
- Spoon into muffin tins and gently pat down without packing.
- Bake for 25 – 30 minutes. You should be able to smell the spices and the oats will be soft but still have a little bite to them.