Streusel Baked Oatmeal
Servings: 6
Ingredients
- Avocado oil spray
- 2 cups gluten-free rolled oats
- 2 teaspoons ground cinnamon divided
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1½ cups unsweetened gluten-free oat milk or other allergen-free milk
- ⅓ cup maple syrup
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 1½ cups diced apple or pear
- 1 cup Homefree Mini Cookies (any flavor but Ginger Snap and Vanilla work very well), crushed
- 2 tablespoons coconut sugar or brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons melted coconut oil vegan butter, or more avocado oil
Instructions
- Preheat the oven to 375°F and lightly grease an 8-by-8-inch baking dish.
- In a large bowl, stir together the rolled oats, 1 ½ teaspoons cinnamon, baking powder, and salt. Add the oat milk, maple syrup, oil, and vanilla and mix until well combined. Fold in the diced apple or pear.
- Pour the oatmeal mixture into the prepared baking dish and spread into an even layer.
- In a small bowl, combine the crushed Homefree Mini Cookies, coconut sugar, cinnamon, and melted coconut oil until the mixture resembles a crumbly streusel. Sprinkle the mixture evenly over the top of the oatmeal.
- Bake for 35 to 40 minutes, until the center is set and the topping is golden and fragrant. Cool for 5 to 10 minutes before serving.
- Serve warm with a splash of warm oat milk, dairy-free whipped cream, a drizzle of maple syrup, or a spoonful of coconut yogurt. This baked oatmeal can be made ahead, refrigerated for up to 4 days, and reheated before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 137mg | Potassium: 148mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 65mg | Iron: 1mg
