Moist, yummy and cake-like consistency that you’ll never stop eating. This baked oatmeal is naturally sweetened with brown sugar syrup and packed with tons of vitamin C. It tastes refreshing with its citrusy orange juice and zest in every bite. Eat on its own for a simple breakfast or drizzle with orange icing topping for a fancy brunch treat.
This orange baked oatmeal is one of the best-baked oatmeal I’ve ever tried. I had it for both breakfast and dinner for 4 days continuously. Yes! For 4 days, and I’m not kidding. This baked oatmeal is just so delicious and leaves me speechless. Also, it’s vegan friendly!
The baking steps are pretty easy even for a beginner. Mix the wet ingredients in a mixing bowl, mix the dry ingredients in another mixing bowl, then mix both together, and bake for 40 minutes, and you’re done. That’s all! Simple enough right?
I always love having oatmeal for breakfast, but I’ve never thought this baked oatmeal makes me fall in love with it so much that I ended up eating another plate for dinner. To be really honest with you, I had another plate for lunch on the first day I made it, which means I had it for breakfast, lunch and dinner! And why didn’t I have it 3 meals for the days afterwards? Well, that’s because I brought my regular lunchbox to work, so I couldn’t eat that for lunch. If I’m working from home, I swear I would have had it for another plate for my lunch.
Getting curious about how this so-called delicious orange baked oatmeal tastes like? Try it out during the weekends!
Flax eggs: Flax eggs are replacement for regular eggs that works best in hearty baked goods, such as muffin, quick breads, cookies and pancakes. Prepare your flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water for each egg in a recipe. Allow the mixture to sit for a few minutes to create an egg-like consistency. Flaxseed is loaded with nutrients, high in omega-3 fats, and dietary fibre.
Non-dairy milk: I’ve tried different non-dairy milk, and I found that coconut milk works the best. The coconut milk I use in this recipe is very thick sort of like coconut cream texture. This gives the baked oatmeal a rich and creamy texture. But if you don’t like coconut milk for its taste, you may replace it with almond milk or soymilk in this recipe.
- 2 cups rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 flax eggs
- 1/3 cup brown sugar syrup
- Zest of 1 large orange
- ½ cup squeezed orange juice
- 1 tablespoon vegan butter
- ½ cup non-dairy milk
- ½ tablespoon vanilla extract
Orange icing topping:
- 1 tablespoon powdered sugar
- 2 tablespoons non-dairy milk
- 1 tablespoon orange juice
- Preheat the oven to 350°F or 180°C. Prepare a rectangular pan and set it aside. If your pan can easily stick to the bottom, grease it with oil or non-stick cooking spray. My glass pan works perfectly fine without spraying or greasing any oil.
- Prepare your flax egg by mixing 2 tablespoons of grounded flax seeds and 6 tablespoons of warm water. Then, melt vegan butter in the microwave till completely melted.
- In the prepared rectangular pan, add flax eggs, brown sugar syrup, zest, orange juice, melted vegan butter, non-dairy milk, vanilla extract and mix well. These are your wet ingredients.
- In another mixing bowl, add rolled oats, baking powder, salt and mix well. These are your dry ingredients.
- Add dry ingredients into wet ingredients and mix well.
- Bake for 30-40 minutes, or till the edges are golden and the centre has set. Let the freshly baked oatmeal sit for 10 minutes before cutting them.
- Meanwhile, prepare your orange icing topping by mixing powdered sugar, non-dairy milk, and orange juice.
- Cut the baked oatmeal into desired size and drizzle with orange icing topping. Serve with a cup of hot tea.
- To store: Place the baked oatmeal into a sealed storage container and store it in the fridge for up to 3 weeks.
Have you tried making it? Comment down below and let me know how you like it!