Vegan Cinnamon Baked Oatmeal with Pecans
Ingredients
The base
-
3
cups
rolled oats
-
2
cups
non-dairy milk
-
¼
cup
olive oil
-
1
teaspoon
vanilla extract
The sweeteners and spices
-
⅓
cup
light brown sugar
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
¼
teaspoon
salt
The binding agents
-
2
tablespoons
ground flaxseed
-
6
tablespoons
water
-
2
teaspoons
baking powder
The toppings
-
1
cup
raw pecans
-
1
tablespoon
brown sugar
Instructions
- Prepare the flax eggs by mixing ground flaxseed with water and letting it rest for 5 minutes.
- Toast the pecans in a skillet with brown sugar until the sugar melts and the pecans are lightly toasted.
- Combine the dry ingredients in a mixing bowl, including oats, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the wet ingredients to the dry mixture and stir until combined.
- Lightly oil a baking dish and pour the oatmeal mixture into it, spreading it evenly.
- Top with the toasted pecans and bake in a preheated oven at 350°F for 30-35 minutes until set.
- Let cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
446
Total fat
26g
Total carbohydrates
46g
Total protein
10g
Sodium
145mg
Cholesterol
0mg
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