Breakfast ideas can be tricky to think of, especially if you’re busy as a working professional, superhero parent or a millenial that’s trying to figure out how to cook for yourself 😉 ! I tend to follow routines of eating the same thing for several months until I get absolutely sick of it but baked oats have yet to be phased out of the breakfast rotation. What I love about it is the recipe is super versatile, you truly can use anything you have in your pantry or fridge as a sub and you’ll have more than enough breakfast for the rest of the week. Substitute for your favourite nuts or seeds or add whatever fruit you have in your fridge or freezer. Double or triple the recipe if your household is large! It’s an easy way to eat more plants and a simple way to add a vegan meal to your recipe toolkit!

Nutritionally, this recipe is:

• Fibre rich: The oats and plant-based protein add tons of soluble and insoluble fibres, keeping you full and satisfied for a long while.
• Protein rich: The protein comes from the nuts/seeds, plant based milk and even a bit from the oats!
• DELISH! Need I say more?

Ingredients:

• 2 cups (500 mL) rolled oats
• 2 tsp (10 mL) cinnamon
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) salt
• Pinch of nutmeg
• 2 cups (500 mL) soy milk (or other milk alternative)
• 1/4 cup (60 mL) maple syrup (or more if you like)
• 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
• 2 tsp (10 mL) vanilla
• 2 cups (500 mL) fresh or frozen fruit (my favs: frozen blueberries, frozen cherries or diced apples)
• 1/2 cup (125 mL) walnuts (or other nut/seed)

What to do:

1. Preheat oven to 375 degrees F.
2. Combine rolled oats, cinnamon, baking powder, salt and nutmeg in a bowl. Set aside.
3. Combine plant based milk, maple syrup, flax eggs and vanilla. Mix well. Set aside.
4. In a 8″x8″ or 9″x9″ baking dish, spread fruit onto the bottom of the dish. Then sprinkle over the dry ingredients evenly on top of the fruit. Then pour the wet ingredients on top. Optional: Use a fork or spoon to ensure the wet ingredients reach the bottom of the pan so the oats evenly cook.
5. Place in the oven and cook for 35-40 minutes or until the oats are set and the top is golden brown.
6. Serve warm with a splash of plant milk, glug of maple syrup and sprinkle of hemp hearts (optional). OR store in the fridge for breakfast throughout the week.
7. NOM!

Serves approximately 6-8 individuals.