[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.]
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.
[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.
[. . . 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 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 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.
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