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Ricki Heller

A healthy lifestyle can be sweet!

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Baked Oats

by Ricki Heller 11 Comments

[There’s nothing like a steaming bowl of oatmeal for breakfast! These baked oats are vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and yeast-free. Suitable for Stage 3 and beyond on an anti-candida diet.]

bowl of gluten-free, sugar-free baked oats with goji berries

One of my all-time favorite breakfasts is baked oats.

The recipe is adapted from the Moosewood Classics cookbook, but I’ve made it so many times and adjusted the amounts and ingredients to my own liking so much over the years that I’m not sure how closely it resembles the original anymore.

pot with oats and apple slices before cooking

[What the oats look like before going into the oven.]

In any case, this recipe provides the creamiest, richest-tasting, most delicious bowl of stickin-to-your-ribs-for-the-entire-morning oatmeal that you will ever eat.  It reminds me of an old-fashioned rice pudding, with a similar texture and creaminess, but made without refined sugar, and with lots of fiber from the apples and dried fruit (not to mention a whole whack of minerals!).  And oats are a terrific source of phytoestrogens and soluble fiber . . . great for those mid-lifers like moi. 

casserole dish with baked oats

[. . . and as soon as they come out of the oven. Soooo creamy!]

Another fabulous plus to this breakfast is that it’s wonderfully convenient.  What I usually do is whip up the oat-milk mixture first thing and pop it in the oven, then go shower and get ready for work.  By the time my hair is done, so is the oatmeal, and I can happily spoon it up as I read the paper.

A bowl of baked oats with goji berries ready to enjoy.

Baked Oatmeal

A warming, comforting, and totally satisfying breakfast. You can prepare the oats the day before, then just re-heat with a bit of additional milk or water in a small pot when you want a bowlful. 

1/2 cup (120 ml) steel-cut oats 

1-1/3 cups (320 ml) unsweetened alternative milk of choice (I love oat milk in this–of course!)

1 Gala or other sweet apple, diced (I leave the skin on)

1/3 cup (80 ml) raisins or other dried fruit (for   ACD, I use goji berries or just omit)

8-10 drops stevia, or to taste (you can also use maple syrup, coconut nectar, or whatever sweetener you like like)

1-2 tsp (5-10 ml) ground cinnamon, to taste

Pinch cardamom

Pinch of salt

Preheat oven to 375 F (190 C). Lightly oil an 8″ (20 cm) glass pan and set aside.

In a medium pot, bring the oats and milk just  to the boil over medium heat, stirring frequently. Add remaining ingredients and heat just until it begins to bubble again.

Pour the mixture into the oiled pan, cover, and bake in preheated oven about 35 minutes.  After 35 minutes, remove the cover and stir the mixture.  If the liquid has all been absorbed, it should be ready; if not, cover again and return to the oven for another 10 minutes or so. If it looks dry but the oats aren’t fully cooked, add about 1/4 cup (60 ml) water, stir, and continue to bake until oats are softened.

When ready to serve, top with desired toppings (I like a drizzle of almond or sunflower seed butter, or hemp seeds). Makes 2 servings.

Suitable for: ACD Stage 3 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan.



Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

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Filed Under: ACD Maintenance, ACD Stage Three, ACD Stage Two, anti candida diet, breakfast, eggfree, food allergies, food articles, food restrictions, food sensitivities, fruit, gluten free, grains, Kitchen Classics, nut-free, recipes, sugar-free, vegan, vegan candida diet Tagged: anti candida diet, baked oats, breakfast, dairy free, easy, egg free, food allergies, food sensitivities, gluten free, Moosewood, oatmeal, pareve, parve, recipe, recipes, sugar free, vegan

Reader Interactions

Comments

  1. Jessica says

    February 2, 2008 at 2:32 am

    That looks and sounds delicious – cant wait to try it! I am printing it out right now and will use it this week 😉 THANKS!
    Jess

    Reply
  2. Ricki says

    February 2, 2008 at 9:36 am

    Hi Jess,

    Thanks for your comment, and thanks for visiting! This is an all-time favorite of mine, so hope you like it 🙂

    Reply
  3. Ala says

    June 27, 2009 at 9:30 pm

    How long do you boil the oats and milk?

    Reply
    • Ricki says

      June 27, 2009 at 9:39 pm

      Ala,
      You don’t boil the oats and milk past the boiling point. As soon as they begin to boil, add the apples, raisins, etc. and then bring just to the boil once more, but do not allow to boil. Then pour in your casserole and you’re good to go!

      Reply
  4. Sheri says

    February 21, 2010 at 12:13 pm

    How do these do reheated throughout the week? Any reheating instructions? Thanks!

    Reply
  5. Liz says

    January 13, 2011 at 8:26 pm

    Ricki,

    How do you get your end result to be so CREAMY?? I’ve made steel cut oats several times before (not baked) using more liquid than is called for in this recipe (with the same amount of oats), and they are always so FIRM, tenaciously keeping their shape. I want YOUR oatmeal!!

    Reply
    • Ricki says

      January 13, 2011 at 8:37 pm

      I used Bob’s Red Mill brand, if that helps. I find that baking them makes them much more creamy than on the stovetop, even with the same amount of liquid. And I think the chopped apples exude some liquid, too, which adds to the texture. Mmm–now I feel like a bowl of baked oats!! 😉

      Reply
  6. Liz says

    January 15, 2011 at 12:33 pm

    Hmm. That’s an interesting observation — CREAMIER when BAKED. I’m looking forward to trying this. I’ve baked regular oats before but was too afraid to do it with the steel cut, thinking it would just come out in one big block of oats. Thanks for the insight!

    Reply
  7. Rhonda says

    April 27, 2012 at 12:17 pm

    Do you soak the oats?

    Reply
    • Ricki says

      April 27, 2012 at 1:07 pm

      Hi Rhonda,

      Nope! The original recipe just used regular steelcut oats. I think the baking helps them absorb more liquid. I’ve only soaked my oats for a no-cook breakfast. If you’re used to soaking, I’m sure you can, but perhaps reduce the liquid a bit?

      Reply

Trackbacks

  1. Top 25 Heart-Smart, Vegan Oatmeal Recipe RoundUp says:
    March 28, 2015 at 1:40 am

    […] Baked Oats by Ricki Heller […]

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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