Oatmeal does not have to be boring anymore!
Yes I know what you’re thinking… but trust me when I say that turning a simple box of rolled oats into a delicious and healthy meal is easier than you think.
If you haven’t noticed, oatmeal is having a moment right now in the foodie world with restaurant pop-ups devoted to it, chefs attempting to make a name from it, and social media sites praising the creations (#oatmeal). Sweet and savory; breakfast, lunch, brunch, dinner, and dessert; healthy and indulgent. You name it, there is someone making it.
At this moment, I am sticking with oatmeal for the meal where I enjoy it most – breakfast. Maybe someday I will jump on the savory band wagon, but I’m just not there yet. However that doesn’t mean I can’t get creative with it, which leads me to this delicious oatmeal bake. Think of this dish as a bread pudding but instead of bread, there’s oats! It’s simply the egg and baking powder that turn this from your normal oatmeal bowl into something special. These two ingredients make the texture slightly custardy and fluffy, and then I only need to add a touch of maple syrup because the small bits of chocolate and currants provide the perfect amount of sweetness. Easily make this into a more indulgent brunch dish by topping it with more maple syrup and a sprinkle of powdered sugar. It’s also hard to believe that a breakfast this good is also gluten free, but it is!
Please enjoy this weekend!! Happy Friday!!
- 1 cup gluten free rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup almond milk or whole milk
- ¼ teaspoon vanilla
- 1 egg
- 2 tablespoons pure maple syrup, plus more if you prefer sweeter
- ¼ cup semi-sweet or bitter-sweet chocolate chips
- ¼ cup currants
- Raspberries, for garnish
- Additional maple syrup, for garnish (optional)
- Preheat oven to 375. Grease a 8 inch square baking dish and set aside.
- In a medium sized mixing bowl, whisk together the rolled oats, baking powder, salt, and cinnamon.
- In a separate small bowl, whisk together the milk, vanilla, egg, and maple syrup. Pour the milk mixture into the oats mixture and stir to combine fully.
- Add the chocolate chips and currants and stir. Pour the batter into the baking dish and place in the oven. Bake for 18-22 minutes until the center comes out clean when poked with a toothpick or knife. Don't let it overcook or it will dry out too much (and if this happens, then don't worry... serve with some extra warmed milk on top!).
- Serve in bowls with fresh berries and additional syrup, if desired.