Name: Overnight Plum-Oatmeal Breakfast Bake
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

Ingredients

Scale

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

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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