Dairy-Free, Gluten-Free, Vegetarian
SERVES 9
PREP TIME: 10 MINUTES / COOK TIME: 30 MINUTES, PLUS 30 MINUTES TO COOL
You don’t need a stovetop to make a delicious oatmeal breakfast. Pop this one in the oven while getting ready in the morning for a hands-off breakfast option. Comforting flavors like cinnamon, vanilla, and maple syrup brighten the oats, while walnuts add health benefits and a crunchy texture.
1 teaspoon extra-virgin olive oil
1 egg
1⅓ cups unsweetened soy milk
¼ cup maple syrup
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon sea salt
3 cups rolled oats
1 cup walnuts
Bioactive ingredients:
soy milk, cinnamon, oats, walnut
1.
Preheat the oven to 375°F. Brush an 8-by-8-inch square glass baking dish with the oil.
2.
In a large mixing bowl, beat the egg.
3.
Add the soy milk, maple syrup, vanilla, cinnamon, and salt.
Using a wooden spoon, mix together.
4.
Stir in the oats, then fold in the walnuts until they are evenly distributed throughout the batter.
5.
Spread the batter in the prepared baking dish.
6.
Transfer the baking dish to the oven, and bake for 30 to 40 minutes, or until the top is a light toasty brown. Remove from the oven. Let cool for about 30 minutes before slicing and serving. Store leftovers, covered, in the refrigerator for up to 5 days.
Per Serving:
Calories: 292; Total fat: 13g; Saturated fat: 2g; Protein: 10g; Total carbohydrates: 36g; Fiber: 5g; Sugar: 7g; Cholesterol: 18g