Baked Oatmeal Cookie Casserole
This baked oatmeal recipe has the great taste of oatmeal cookies. It's high in fiber and nutrients, vegan, dairy-free, and gluten-free. Plus, it's convenient—make a batch to enjoy it warm with a splash of milk or cold as a convenient grab-and-go option. Either way, it's a nutritious and satisfying way to start your day or enjoy as a snack.
Servings: 4 people
Calories: 285kcal
Equipment
- 1 mixing bowl
- 1 5x5" baking pan
Ingredients
- 1¼ cup whole rolled oats
- ¼ cup chopped walnuts
- ¼ cup raisins
- 1 tablespoon flax seeds
- ¾ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ tsp ginger
- ½ teaspoon vanilla
- ¼ teaspoon sea salt
- 1¼ cup unsweetened almond milk
- 1 tablespoon avocado oil
- ¼ cup raw date paste
Instructions
Preheat Oven
- Preheat oven to 350℉.
Make Date Paste
- Bring ¼ cup chopped dates and ¼ cup water to boil and simmer until the dates are soft, about 5 minutes.
- Puree in food processor.
Mix Liquids and Spices
- In a large mixing bowl, combine 1¼ cup unsweetened almond milk, 1 tablespoon avocado oil, ½ teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ tsp ginger, ¼ teaspoon sea salt, and ¼ cup raw date paste.
- Grind 1 tablespoon flax seeds, and add them to the mixing bowl.
Add Dry Ingredients
- Add 1¼ cup whole rolled oats, ¼ cup chopped walnuts, ¼ cup raisins, and ¾ teaspoon baking powder to the mixing bowl and stir well.
Bake
- Lightly oil 5x5 baking dish, or 4 mini Le Creusets.
- Pour the oatmeal batter into baking dish.
- Bake for 40 minutes.
Notes
Store the leftovers tightly covered in refrigerator.
Leftovers can be eaten cold, or heated in microwave with or without milk.