Portable Baked Oatmeal...Snack Size!
Vegan, oil-free, soy-free
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Yield
6 servings
Prep Time
10 Minutes
Cook time
25 Minutes
Total Time
35 Minutes
Ingredients:
- 1 cup rolled oats (use GF oats if necessary)
- 2 tbsp chia seed (or ground flax)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of fine grain sea salt
- 1/2 tsp baking powder
- 1 cup almond milk
- 1.5 tsp vanilla extract
- 2 tbsp pure maple syrup
- 1 peach (or other fruit like apple or banana), chopped
- 1/3 cup walnuts or pecans (or use seeds for nut-free), chopped
Directions:
- Preheat oven to 350°F. Grab 6 mini mason jars (125ml/4.2 oz) and remove lids. Alternatively, you can use 8oz jars and make 3-4 servings.
- In a large bowl, mix together the oats, chia seed (or ground flax), cinnamon, nutmeg, salt, and baking powder.
- Add the almond milk, vanilla, and maple syrup and stir until combined. Fold in the chopped fruit and nuts.
- Keep stirring the mixture so some of the milk will absorb. Divide the mixture between the 6 mason jars (about 1/3 cup mixture each), leaving about 1.5 cm at the top. If any milk remains at the bottom of the bowl, divide it between the jars. Gently push the oatmeal down with your fingers.
- Bake at 350°F for 22-25 minutes on a small baking sheet, or until slightly firm and golden on top. Allow to cool completely for about an hour or longer. Add any toppings you desire, place on lid, and into the fridge.