Plum and Pecan Baked Oatmeal 4

Plum and Pecan Baked Oatmeal

Plum and Pecan Baked Oatmeal 4

Are you trying to eat a healthier breakfast but have no time in the morning? Need to feed a family quickly? This plum and pecan baked oatmeal has your back for weekly #mealprep, but also feels special enough to be served hot from the oven during a leisurely brunch.

I am trying to break my lazy morning habit of eating cereal.  Probably 70% of the time I devour a bowl of my go-to Banana Date Oatmeal, but sometimes I am in a rush to get to work and a bowl of Cheerios or Special K is all too appealing.  While cereal isn’t inherently bad, its got a lot of extra sugars and is definitely a processed food I would like to reduce my consumption of.  I’m sure some of you feel my pain: convenience vs. healthy eating is a constant struggle.

Like so many of us, sometimes I need a healthy make-ahead breakfast, and baked oatmeal fits the bill perfectly.  This version uses ripe, juicy plums for sweetness and pecans for a nice added crunch.  If you’re feeling so inclined, feel free to top your baked oatmeal with a dollop of coconut whipped cream (I love the So Delicious brand).

Because I work roughly 50-60 hours weekly, I created this baked oatmeal with busy schedules in mind.  A batch comes together quickly on a Sunday afternoon and makes about six servings for the week.  You could also easily double it to feed a larger family (or just you and bae for more days). Although warning: this is so delicious fresh out of the oven that you may have a hard time rationing it! For this reason, I could also see this working very well for a special brunch.

Plum and Pecan Baked Oatmeal

This recipe is adapted from Epicurious.

Plum and Pecan Baked Oatmeal
Recipe Type: Breakfast
Author: Ashley from Lifted Dish
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • 2 cups gluten-free rolled oats
  • 3/4 cup pecan halves, roughly chopped
  • 1/3 cup dried cranberries
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground Himalayan pink salt
  • 1 teaspoon baking powder
  • 1/3 cup maple syrup
  • 2 cups unsweetened cashew or almond milk
  • 1 tablespoon ground flaxseed
  • 1 tablespoon earth balance, melted
  • 2 teaspoons pure vanilla extract
  • 4-5 ripe plums, sliced into half moons
Instructions
  1. Make a flax egg by combining 1 tablespoon ground flaxseed and 2 and 1/2 tablespoons water in a small bowl, using a fork to stir. Set aside to thicken.
  2. Preheat your oven to 375 degrees Fahrenheit. Spray the inside of an 8×8 inch baking dish with coconut oil or you favorite non-stick spray.
  3. Combine the oats, 1/2 of a cup of the pecans, cranberries, cinnamon, salt, and baking powder in a large bowl.
  4. In another bowl, combine the cashew milk, maple syrup, melted earth balance, vanilla extract, and the flax egg.
  5. Line the bottom of your baking dish generously with plum slices (I used a bit more than half of them on the bottom). Reserve remaining plums to top the oatmeal.
  6. Cover the plums with the oat mixture. Slowly pour the liquid mixture evenly over the baking pan, giving the pan a small shake or two to evenly distribute the liquid.
  7. Arrange the remaining plum slices on top of the oats. Bake for 25-30 minutes.
  8. Remove from oven, and top with remaining pecans. Pop back in the oven for another minute or two to get the pecans nice and toasty.
  9. Remove from oven and allow to cool for 5-10 minutes. Serve immediately or place in fridge after cooling. Keeps for 5-6 days.

 

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