Posted by Healthy Bitch Daily on Jan 18, 2013
No warm-blooded working girl on the planet wants to fuss with a complicated breakfast.
After all, your morning time should be spent matching the perfect outfit, downloading songs for your commute, or browsing your Facebook feed while you do your "business." (Don't act like you don't.)
Luckily, this baked oatmeal can be made ahead of time, thrown in the fridge, and enjoyed the whole week. If you don't have mango on hand, swap it out with some other fresh fruit.
What You Need
2 cups uncooked gluten-free oats such as Bob's Red Mill
3/4 cup almonds
1 Tbsp. sugar
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. sea salt
1 3/4 cups almond milk
Ener-G replacer for 1 large egg
3 Tbsp. Earth Balance Vegan butter, melted
1 tsp. almond extract
1 ripe mango, peeled and diced into 1/2 inch cubes
1 Tbsp. coconut flakes
Agave or honey, for serving
How to Make It
Preheat oven to 375 degrees F. Prepare an 8-inch square baking dish with nonstick baking spray.
Combine oats, almonds, sugar, baking powder, cinnamon, and sea salt in a bowl. In a separate bowl, whisk almond milk, egg substitute, butter, and almond extract.
Transfer oat mixture to prepared baking dish; layer the almond milk mixture on top of oats. Scatter mango and coconut on top.
Bake for 45 minutes or until golden brown and the oat mixture has set. Remove from oven; set aside to cool for 5 minutes before serving with a drizzle of agave or honey.
Want more vegan recipes? Browse through our recipe page and find something delish!
Amie Valpone, Nutritionist and Personal ChefThe gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary nutritionist specializing in gluten-free "clean" eating. Amie is also a personal chef, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan. She was also an expert contributor to the "Skinny Bitch Book of Vegan Swaps."
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