This was Kirk’s invention – baked oatmeal with a hint of heat. And wow, it works! It is a creamy textured oatmeal, more like a thick stove-top oatmeal than the bar-like oatmeal we also make (which has baking powder added). It is really good served with a spoonful of pecan nut butter!
Creamy Baked Oatmeal
- 1/3 cup brown sugar, packed
- 3 1/2 cups original almond milk
- 2 Tbsp flaxseed meal + 6 Tbsp water
- 1 Tbsp ground cinnamon
- 2 tsp pure vanilla extract
- 10 drops Tabasco sauce or favorite hot sauce
- ¼ tsp pure almond extract
- ¼ tsp salt
- 2½ cups old-fashioned oats, divided
- ¼ to ½ cup brown sugar, for topping
Preheat oven to 350° and spray an 8×8 glass baking dish with cooking spray.
Add the first brown sugar, milk, flaxseed meal, water, cinnamon, vanilla, Tabasco, almond extract and salt to a high-speed blender (Vitamix) container along with ¼ cup of the oats and secure the lid. Select Variable 1, turn machine on and turn up to Variable 10, the to high, blend for 30 seconds (for non Vitamix blenders process on high for 30 seconds).
Add the remaining oats to a mixing bowl, pour the mixture over and stir. Pour into the prepared baking dish and bake for 40 minutes. Take out, sprinkle as much of the remaining brown sugar on top, return to the oven and bake for 5 to 10 minutes, or until the sugar is bubbling.
Serve warm or cool and refrigerate, reheat for 1 to 2 minutes in the microwave.
Serves 4 large helpings or 6 small ones.