Maple-Cinnamon Apple & Pear Baked Oatmeal

Well, we have made it to October and no one has starved, so in my books, that is great!  I know I have had to let go of some of my "foodie" expectations, focusing instead on the value and simple pleasures found in an easy meal.  I know of quite a few people who choose to have breakfast for supper as a great survival strategy, and this may be the perfect addition to a "breakfast for supper" kind of day.

 The recipe itself comes from my latest cookbook (above) and is gluten-free, dairy free, and vegan.  I never knew I would be trying vegan recipes, but I have learned to let go of my preconceptions about myself and my cooking experiences.  This recipe can be prepared ahead of time (without cooking it), stored in the fridge, and heated in the oven in the morning.  Alternatively, you can make it and then serve later, re-heating as you need it.  You can even make it ahead and freeze for later!  I just love a recipe with options.  

It tastes delicious and reminded me of my baked oatmeal to go.

 Ingredients:

2 1/4 cups gluten-free rolled oats

2 Tb. coconut, Sucanat or brown sugar
2 tsp. Ground cinnamon

2 tsp. baking powder (g.f.)

1/2 tsp. ground ginger

1/2 tsp. fine-grain sea salt

1/2 tsp freshly grated nutmeg or 1/4 tsp. ground nutmeg

2 cups unsweetened almond milk

1/2 cup unsweetened applesauce

1/4 cup pure maple syrup

2 tsp. pure vanilla extract

2 apples, peeled and diced

1 ripe pear, peeled and diced

1/2 cup walnuts, chopped (or other nuts; optional) 

 Preheat oven to 375 degrees f.  Grease a 2 quart casserole dish.   Combine the oats, sugar, cinnamon, baking powder, ginger, salt and nutmeg.  Mix well.  In separate bowl, combine the almond milk, applesauce, maple syrup and vanilla and stir well to combine.  Pour the liquid mixture into the oat mixture and stir to combine.

 Add chopped apples and pear; combine.  Pour into prepared casserole dish.  Top with nuts, if using.

 Bake for 35-45 minutes, or until apples are fork-tender and oatmeal is bubbling around the edges. 

 Cool for 5-10 minutes before serving.  Enjoy with a drizzle of maple syrup and some almond milk, if desired.  I had this without the above and it was good.

 This will keep in the fridge for 5-6 days or the freezer for 2-3 weeks.