Description
Cinnamon Raisin Cookie Baked Oatmeal for a breakfast that tastes like the classic cookie. Meal prep a pan and reheat for an easy breakfast!
Ingredients
Cinnamon Raisin Cookie Baked Oatmeal
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 ¾ cups unsweetened almond milk
- ¼ cup pure maple syrup
- 2 TBSP coconut sugar
- ¼ cup neutral nut butter
- 2 cups gluten-free old-fashioned oats
- 1/4 tsp ground cinnamon
- ½ cup raisins (or sub dark chocolate chips!)
- ⅓ cup chopped nuts (pecans, walnuts, etc.)
Instructions
- Preheat the oven to 375°F and line a 9×9 square baking dish with parchment paper or lightly grease with coconut oil.
- In a large mixing bowl, mix up the flax egg and allow to sit for 5 minutes to gel. Next, add in the almond milk, maple syrup, coconut sugar, and almond butter and stir well to combine. Add in the oats, cinnamon, raisins, and chopped nuts and stir well to combine.
- Fold in the raisins and chopped nuts.
- Spoon the mixture into the baking dish and spread into an even layer. Top with more mixed nuts and raisins.
- Bake for ~45 minutes, until the top is nice and golden brown. Remove the baked oatmeal from the oven and allow it to cool for a few minutes before slicing and serving.
- Store leftovers in the refrigerator for up to one week and freeze for longterm storage.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free