A quick and easy baked oatmeal with all the flavours of fall. Perfect for those cold mornings!
Without even having to know the month, date, or look outside, I know that it’s almost fall. You know how?
This little thing you may have heard about called “Pinterest.”
Is it just me or once August ended did EVERYTHING turn pumpkin flavoured? I mean I love pumpkin and all – healthy pumpkin cheesecake bars, Paleo pumpkin cake bars and even Paleo shredded slow cooker roast beef with pumpkin and salsa! BUT, I also love hanging onto the ends of summer.for.dear.life. I’m still cooking with zucchini, and grilling everything (read: making Mr.FFF grill everything cause this gal ain’t never used a BBQ before. That method of cookery is too scary for me.) Generally, once September hits, I’m cranking up the heat in my house so I can still wear summer clothes and putting little umbrellas in my glasses of coffee. I actually haven’t done that, but I think I actually might start.
Who doesn’t want to start the day off with an umbrella drink? Potentially some Baileys in that coffee? I’m getting carried away.
Annyywayyys…One day I will actually get to the point of the post before I have reached a 1 million word count guys, I promise.
This does not have pumpkin, so none of you are gonna pin it. HOWEVER, it still has lovely fall flavours to get you in the spirit. I had to do something fall-themed or my blog would be un-hip and ya’ll would never come back. I cry.
This baked oatmeal is definitely reminiscent of gingerbread, just without the bread part. There’s sweet brown sugar and molasses paired with spicy ginger and cinnamon. To top it off, there’s a faint hint of vanilla from the almond milk that just takes this oatmeal into flavour town. I also recommend you opt to leave in the butter extract, cause anything buttery is always better-y…especially without the whole fatty part of it all.
Oh and did I mention that, by broiling it, you get sort of a crunchy topping with an ooey-gooey sweet, moist center? That is almost the best part guys. Ooey gooey centers can never be a bad thing. Never.
You may be confused about the apple cider vinegar. Please, please with brown sugar on top, do not leave it out. I promise you won’t even taste it, and it gives this oatmeal a lightness that is generally only achieved with adding a billion lbs of butter. But this doesn’t have butter.
The usual pull-the-wool-over-yout-tastebuds-trickery is still going strong guys.
Generally, normal people eat this for breakfast. And, you all know I love me some oatmeal for breakfast as well. BUT, I decided to get a little crazy up on the farm and have oatmeal for DINNER. I figured that breakfast is good any time of the day right? I was very, very right.
So, we’ve agreed that you are throwing out whatever plans you have for your next meal and eating this? Fabulous.
- 1/2 Cup Oatmeal
- 1/2 tsp Cinnamon
- 1/2 Tbsp Brown Sugar
- 1 Tbsp Splenda
- 1/4 tsp Baking powder
- 1 Tbsp Molasses
- 1/4 tsp Butter flavored extract optional, but delish!
- 1/4 tsp Vanilla extract
- 1/4 Cup Unsweetened Vanilla almond milk
- 1/4 Cup Water
- 1 tsp Apple cider vinegar
- Preheat your oven to 350.
- Spray a small baking dish (one-person sized) with cooking spray and set aside.
- In a small bowl, mix the oatmeal, cinnamon, brown sugar, Splenda and baking powder.
- Add in the molasses, butter extract, vanilla almond milk, water, and apple cider vinegar.
- Pour into prepared baking dish and bake for 20 minutes.
- Turn oven to HIGH broil and broil for 3-4 additionally minutes, making sure it doesn't burn.
- Let cool for 5 minutes so you don't burn your mouth off (not that I know anything about that) and then devour!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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