Baked Oatmeal

A.J.’s Waldorf teacher shared a baked oatmeal recipe in her monthly newsletter a few months ago, and I tried it out recently. It was a huge hit! It’s very easy to make and so satisfying on a cold, winter morning. The cinnamon is great for getting your agni (digestive fire) going in the morning. You could try other warming spices too, if you don’t care for cinnamon. I made it with rice milk and a vegan butter substitute called Earth Balance, but the original recipe calls for cow’s milk and butter, so either will work just fine. A.J.’s teacher like to serve it with a bit of milk (like oatmeal), but I like it just like it is! If you’re not a fan of cranberries, try raisins or other dried fruit.

3 cups rolled oats
½ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup rice milk
2 eggs
1/2 cup melted Earth Balance
2 teaspoons vanilla extract
3/4 cup dried cranberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.

3. Bake in preheated oven for 40 minutes.