They say that breakfast is the most important meal of the day, but it’s my most neglected. It seems that every morning, I’m rushing out the door to somewhere. Rushing to catch my train to work, or hurrying to the animal shelter. The only morning I’m not running late for something, is Saturday. And on my “day of rest”, I hardly feel like jump out of bed to cook a hearty meal.
So what do my breakfasts consist of? More often than not, a banana, chased by a mouthful of peanut butter. Or, if I have a little more time, I may indulge in a bowl of cold cereal. Not very exciting, but it gets the job done… This week, I tried something different, baked oatmeal.
Whole grain, sugar free, and easy to put together; this oatmeal firms when cooled so it can be cut into squares and eaten without utensils. In the morning, I just grab a square and go. That’s even faster than a banana!… Obviously this isn’t your traditional, boiled oatmeal. Expect a lighter, fluffier texture… If, like me, you’re strapped for (breakfast) time, this is something you’ll want to try.
Baked Oatmeal with Pineapple
3 cups Rolled Oats (not quick or instant)
1/4 cup Ground Flaxseed
1/4 cup Date Powder (I used Bob’s Red Mill)
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 – 14 oz (398 ml) can Crushed Pineapple, with juice (not the kind in syrup)
2 1/2 cups Non-Dairy Milk (I used almond)
1 tsp Fresh Grated Ginger
1 tbsp Shredded Coconut (unsweetened)
Preheat oven to 375°F and grease an 8-inch baking pan.
Stir together the rolled oats, flaxseed, date powder, baking powder, and salt. Set aside.
Mix together the pineapple (with the juice), milk, and grated ginger. Add to the oatmeal mixture and stir until thoroughly combined.
Spoon oatmeal into baking pan and smooth surface. Sprinkle coconut over the top.
Bake for 35 – 45 minutes, until the center feels set. Allow to cool for 10 minutes before serving, or cool completely (I refrigerate it for several hours) before cutting into squares.
Store in refrigerator.