I have to say, this could be my favourite baked oatmeal, ever. It was a bit of an experiment, but this worked out better than I could have hoped. It has that warm and zingy ginger flavour, with cinnamon and mixed spice coming through just slightly- all with some gooey, super-sweet medjool dates. Those dates really transform this dish.
I usually eat my baked oatmeal straight from the dish, straight from the oven- and often burn my mouth. However, with this I made the oatmeal and let it go cold as I had to go get on with my day- then reheated it for lunch, and served it with hot almond milk, and frozen raspberries. And it was extremely delicious. So my recommendation on how to serve this is: in a bowl, warmed up from cold (you can always make it the day before to save on time in a morning) or left to stand after baking for around 15 minutes, and then with hot milk poured over the top. You won’t regret it…
Ingredients (serves 1)
- 1/2 cup oats
- 1/2 cup almond milk, unsweetened
- 1/2tsp baking powder
- 2 medjool dates
- 1tsp ground ginger
- 1/2tsp cinnamon
- Pinch of mixed spice
- 1 drop vanilla extract
- OPTIONAL: hot almond milk to serve (I HIGHLY recommend this), and fruit of choice
- Preheat the oven to 200 *c, and grease a small baking dish.
- In a large bowl, combine the oats, baking powder, cinnamon, ginger, and mixed spice.
- Once the dry ingredients are ready, pour in the almond milk and vanilla, then beat everything together.
- Tear the medjool dates into chunks, and fold through the mixture, then spoon into the prepared oven dish, and smooth the top over.
- Place into the oven for 20 minutes, and once golden on top. Allow to stand for 15-20 minutes (or cool completely and reheat when needed), then transfer into a bowl, pour over some almond milk, add berries if desired, and (you know the drill) dig in…