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.
This recipe is adapted from Epicurious.
- 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
- 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.
- 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.
- Combine the oats, 1/2 of a cup of the pecans, cranberries, cinnamon, salt, and baking powder in a large bowl.
- In another bowl, combine the cashew milk, maple syrup, melted earth balance, vanilla extract, and the flax egg.
- 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.
- 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.
- Arrange the remaining plum slices on top of the oats. Bake for 25-30 minutes.
- 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.
- Remove from oven and allow to cool for 5-10 minutes. Serve immediately or place in fridge after cooling. Keeps for 5-6 days.