Nothing makes me feel more accomplished and like I got my “You’re the best Mom, ever!” star for the day than pulling something delicious smelling out of the oven for breakfast. I do my baking on the weekends so the kids can eat wholesome, healthy breakfasts all week long, rather than reaching for a quick (but typically unhealthy) cereal or breakfast bar. BUT I also don’t want to spend all morning preparing something when there are hungry mouths to feed so a one-stop-shop oatmeal bake is the perfect compromise! This one used the last of my plums but could easily be made with apples, pears, or other stone fruit. Enjoy!
Paleo, Dairy-Free, Gluten-Free, Refined-Sugar Free, Vegan option
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Overnight Plum-Oatmeal Breakfast Bake
- Category: Breakfast
Ingredients
- 1/2 cup Sliced Almonds, divided
- 2 cups Gluten-Free Old-Fashioned Oats
- 1 1/2 tsp Cinnamon
- 1/2 tsp Freshly Ground Nutmeg
- 1 tsp Baking powder
- 1/2 tsp Salt
- 2 cups Non-dairy milk
- 1 Egg (could use a flax-egg* to make vegan)
- 1/3 cup 100% Pure Maple Syrup
- 2 TB Coconut oil, melted
- 2 tsp Vanilla extract
- 1/4 tsp Almond extract
- 2 cups Sliced plums (about 3–4 large), divided
Instructions
- Line a 9×9-inch pan with parchment. Set aside.
- In a large bowl, combine dry ingredients (1/4 cup of almonds through salt). In a medium bowl, combine wet ingredients (milk through extracts) and whisk. Pour wet into dry and stir until no dry bits are evident.
- Lay down half of the plums in the pan and cover with the oatmeal mixture. Lay the remaining plums on top and sprinkle with remaining ¼ cup of almonds.
- Cover and refrigerate overnight, if desired. When ready to cook, preheat oven to 350-degrees and bake 35-45 minutes or until set it the middle. Tent with foil if browning too quickly.
- Enjoy slightly warm with your favorite toppings (vegan butter was a “win” in my house!)
Notes
*To make a flax egg, mix 1 TB ground flaxseed with 3 TB warm water and let sit 10-15 minutes or until congealed to an egg-like consistency