+SFO +GFO
I’m still not a fan of regular porridge—it’s a texture thing. But baked oatmeal sure has won me over, especially when paired with jam and fresh fruit.
Feel free to choose a different nut butter than cashew and a jam other than berry. Switch the fresh fruit garnish accordingly to match that of the jam, and the nut garnish to match that of the nut butter as well. —CS
SERVES 4
3 cups (710 ml) and 3 tbsp (45 ml) unsweetened plain or vanilla cashew milk (or other favorite plant-based milk), divided
1 tbsp (12 g) plus 2 tsp (8 g) chia seeds, divided
¼ cup (64 g) natural creamy cashew butter
2½ tbsp (50 g) agave nectar
1½ tsp (8 ml) pure vanilla extract
Pinch of coarse kosher salt
½ tsp ground ginger
¼ tsp grated nutmeg
1 tsp dried or fresh orange zest
2 cups (160 g) old-fashioned rolled oats (use gluten-free oats)
¾ cup (180 g) favorite vegan berry jam, preferably fruit-sweetened
1 tsp baking powder
TOPPINGS
Fresh berries
Unsalted dry-roasted cashew pieces
In an 8 x 10-inch (20 x 25-cm) or 9-inch (23-cm) square baking dish, combine 3 tablespoons (45 ml) of the milk with 1 tablespoon (12 g) of the chia seeds. In the meantime, blend the remaining 3 cups (710 ml) milk with the cashew butter, agave nectar, vanilla, salt, ginger, nutmeg and orange zest. Add the oats to the chia and milk mixture. Pour the liquid ingredients on top of the oats and fold to thoroughly combine. Cover and refrigerate overnight, for about 8 hours.
Preheat the oven to 350°F (177°C). In a small bowl, combine the jam with the remaining 2 teaspoons (8 g) chia seeds. Set it aside.
Stir the baking powder into the overnight oats, making sure to thoroughly combine. Drop the jam by spoonfuls on top of the oats, then swirl it with the tip of a butter knife. Bake the oatmeal for 1 hour, or until golden brown and set in the center. Serve with fresh berries and cashew pieces.