Baked Oatmeal to go

I often hear people tell me that they eat oatmeal some mornings for breakfast but when they are in a rush, they often choose something less healthy and sustaining.  "Why not try baked oatmeal?" I say - so today's recipe is an easy grab and go baked oatmeal.  Make it at the beginning of the week and you have nearly a week's worth!



This recipe was also good timing for me as we leave today to go back to England for a couple of weeks.  I always take my own food on the plane so I have been thinking what to take for my in-the-air breakfast. I figured if  I baked my oatmeal in muffin cases, they would work perfectly!


And voila!  I also used up some of my quince puree too before we leave - but if you don't have quince, you can use unsweetened applesauce instead.  This quince oatmeal to go is gluten free, dairy free, vegan, and with no added sugar or fat.

Here's the recipe:

1 cup gluten free rolled oats
1/4 cup chopped walnuts
1 banana broken/chopped into little pieces
1/8 cup flaxseeds (whole or ground)
1/4 cup shredded coconut
1/4 cup raisins
1/2 tbs cinnamon
1/2 tbs cardamom powder
1 tsp vanilla extract
1/2 cup non dairy milk
1/4 cup quince puree or apple sauce/puree

Mix all the ingredients together in a mixing bowl. Spoon into 7 muffin cases in a muffin pan.  Bake at 375F for 35 minutes.

To serve - just grab and enjoy if you are on the go or if you do happen to be at home, you can break one up in a bowl and pour over some extra warm non-dairy milk. Store in the fridge.


(Bet you end up having them not just at breakfast time!!! I've got to make sure I don't eat them all before I fly off.)
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All-day Long Oatmeal Bites

I have been making these oatmeal bites so frequently over the last couple of weeks...but they are always eaten before I take their photograph, so I haven't blogged about them before today!



Anyhow - they are my current favorite bite. You can eat them any time of the day  - from breakfast through to a snack to a dessert after dinner. I love them. They were inspired by Chocolate Covered Katie's recipe. They are sooooo tasty.  I made them for our choir retreat and got lots of comments, and everytime someone tastes them, they want the recipe. They are perfect for a breakfast on the go - or even a dinner on the go, as I've taken a couple to the city with me in the evening, to keep me going!


Anyhow, here is the recipe:

Scant 1 cup unsweetened organic applesauce
1/2 cup cashew nut butter (I use Artisana brand)
1 cup gluten free rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of cloves
1 teaspoon vanilla extract
1/2 cup raisins or other dried fruit


Preheat the oven to 350F

1. Mash the applesauce with the cashew butter in a bowl until combined.
2. Add all the other ingredients and stir well.
3. Use a small cookie scoop to shape approx 15 cookies on a lined baking sheet.
4. Bake for 14 minutes, until the base is brown.



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