I originally made this recipe for my previous blog, Gazing In, a good 9 years ago. Kirk had mentioned he’d love this oatmeal again the other day. I went and got the recipe and was shocked at how much sugar was in it. So I reduced it considerably and found it was just perfect this way. (The original recipe had a half cup more brown sugar baked on the top for a brûlée effect.)
Spiced Baked Oatmeal
- 1/3 cup brown sugar, packed
- 3½ cups unsweetened oat milk
- 2 large eggs (or 2 Tbsp flaxseed meal + 6 Tbsp cool water)
- 1 Tbsp ground cinnamon
- 2 tsp pure vanilla extract
- 10 drops hot sauce (used green Tabasco)
- ¼ tsp fine sea salt
- 2½ cups rolled oats
Preheat oven to 350. Lightly spray a 8×8″ glass baking pan.
Add the brown sugar, milk, eggs or flaxseed mixture, cinnamon, vanilla, hot sauce and salt to a high speed blender. Add in ¼ cup of the oats. Process on high until smooth.
Add the remaining oats to a large mixing bowl, pour liquid over it, stir till combined.
Scrape into prepared pan.
Bake for 40 minutes, take out and let cool.
Can be chilled covered for a couple days, reheat portions in microwave for about a minute, or until hot.
Makes 4 large servings.