Almost Vegan Baked Oatmeal

 

This baked oatmeal is almost vegan and more like a pudding in texture. It's very moist and rich. The combination of rolled oats and steel cut oats keep you full for a couple of hours. It goes well with fresh fruit of your choice. The coconut milk mixture produces a nice custard topping to finish it off. It's a bit time consuming to prepare but well worth the effort.

1 1/2 cup Old Fashioned Rolled Oats + 1 tablespoon extra for sprinkling on top

1 -2 tablespoons oat bran for sprinkling on top

½ cup steel cut oats, soaked

1 tablespoon Arrowroot flour

1 tsp Baking Powder

1 tsp Ground Cinnamon

1/2 tsp Allspice

1/2 tsp Ground Nutmeg

½ teaspoon salt (if no sodium restriction)

2 cups unsweetened Apple Juice

1 large egg

1/3 cup unsweetened applesauce

1/2 cup dark brown sugar

2 tablespoons dark brown sugar for sprinkling over apple slices at bottom of dish

1/4 cup Butter + 2 tablespoons unsalted butter, melted

1 tsp Vanilla Extract

1 apple (any kind) cored, peeled, or unpeeled. Cut half in slices, finely cube the other half

 

Custard Topping

1/4 cup coconut milk

1-2 tablespoon dark brown sugar (depends how decadent you want to make it)

½ teaspoon vanilla

 

Instructions

Preheat oven to 350°F. Butter and line the bottom of a 9x9-inch baking dish with parchment paper. Make sure the baking dish has a depth of about 4". Grease all sides of the dish. Place sliced apples at bottom, sprinkle with 2 tablespoons brown sugar and 2 tablespoons melted butter. Set aside.

In a small bowl, combine rolled oats, Arrowroot flour, baking powder, salt (if using), and spices. Set aside.

Pour Boiling water over the steel cut oats and let soak for 5-10 minutes, drain and set aside.

In a large bowl, whisk together apple juice, egg, applesauce, nut butter, brown sugar, and vanilla extract. Add oats mixture (rolled and soaked and drained steel cut) to the wet ingredients and mix to combine. Fold in cubed apples.

Transfer mixture to the prepared baking dish, sprinkle the top with oat bran and 1 tablespoon rolled oats, refrigerate overnight so all the liquid can be absorbed. The following morning, mix ¼ cup coconut milk, 1 tablespoon dark brown sugar and ½ teaspoon vanilla to make the sauce of the custard topping. Pour this over the top of the oats and bake until set, about 40 - 50 minutes. 

Let cool completely in the refrigerator so that all the liquid can be absorbed and the consistency is firm enough to slice and serve.