Anywho, I've been working on some interesting content that I'm P U M P E D to share with you guys soon, so my sincere apology that this recipe for these delicious baked ginger oats is F I N A L L Y live.
Truth be told, I've baked healthy renditions of oat bars and oatmeal cookies in the past, but I've never played with baked oatmeal (though I've made oats stovetop, of course.) After tasting this recipe, I'm really not sure why I hadn't explored this before! Aside from my protein-packed, all-natural pancakes that I'm pretty obsessed with, this was candidly one of my all-time favorites for breakfast to-date. As always, it's healthy, gluten-free, low sugar and free of all of that white crap that's killing us from the inside out. Just simple, quality ingredients. By the way, I used to be pretty handicapped in the kitchen - as in boiled water was my speciality - so if I can start making clean recipes like these, I know you guys can, too! Okay, recipe below!
- 1/2 tbsp. chia seeds
- 1 cup gluten-free rolled oats
- 1/4 cup raw pecans, ground or chopped
- 3/4 tsp. ground cinnamon
- 1/2 tsp. aluminum-free baking powder
- 1/4 tsp. ground ginger
- pinch of pink himalayan sea salt
- 1 1/2 tbsp. melted coconut oil
- 1 1/2 tbsp. water
- 3/4 cup unsweetened almond milk (and a bit extra, if you'd like, for topping your warm oat bake)
- 1/8 cup pure maple syrup
- 1 tbsp. pure vanilla extract
- ~1/2 cup fresh, organic blackberries (or other berries, if you so wish!)
Preheat oven to 350 degrees F (300 if it's a convection oven.) Coat a large, cast-iron skillet with 3/4 tbsp. of the coconut oil and set aside.
In a small bowl, add chia seats and pour designated water over. Allow to sit for a few minutes until the mixture has a gel-like consistency. Then, mix well.
In a large bowl, combine all the dry ingredients. In a second, small bowl, whisk together the wet ingredients, including the gelled chia seeds. Stir thoroughly until all of the previously dry ingredients become moist.
Pour the mixture into the skillet and top with your berries. Bake for 27 minutes (23-25 if a convection oven), or until golden brown (but not burned!)
Remove from oven and allow baked oats to cool for about 15 minutes before serving warm. If you don't eat it all on your own or share with your loved ones (this was so yummy, I'll admit I was a bit selfish with my portion) store in a glass, air-tight container in the refrigerator. It will last for several days, and you can reheat in the oven or microwave, with oven preferable, before enjoying. I added a bit more unsweetened almond milk to mine.
As always, if you make this recipe, let me know your thoughts via comments below or shoot me an email (firstname.lastname@example.org.) P.S. - my foodie followers, you guys are so C R A Z Y T A L E N T E D. The submissions and emails I've received for Feature of the Week recipes are truly incredible! You can also DM them to us on Instagram.
Lots of love!