Who wants a piece of pie for breakfast? This vegan and gluten-free baked oatmeal is almost like eating dessert for breakfast – right down the pie crust
This baked oatmeal was my attempt to make a healthier cherry pie. The pie filling part of the oatmeal has no sugar (unless your vanilla extract has some), due to the natural sweetness of cherries. That being said – if your cherries are tart or just aren’t that sweet, then please add some maple syrup (or sugar) to the baked oatmeal.
I really wanted to include a ‘pastry’ for my cherry pie, but adding butter to a healthy baked oatmeal seemed like a contradiction. So there I was in my kitchen, mulling over how I would make a pastry topping without butter. The idea of using honey crossed my mind, but I was trying to keep the sugar to a minimum.
Then I saw the pumpkin puree sitting in my fridge. ‘Huzzah!’ I thought to myself – I’ll use pumpkin instead of butter. And rather than use white flour, I used a mixture of oat flour and almond meal. I couldn’t taste the pumpkin, as the baked oatmeal ‘filling’ has plenty of flavor from cherries and almond extract.
After wondering if using pumpkin was too weird, I considered making this recipe with mashed banana instead – but I really didn’t want to unpeel a banana for just 1 tablespoon of it. Notwithstanding, if you don’t have any pumpkin puree, I’m sure mashed banana would work. And you could always freeze the rest of the banana (or, you know, eat it). And I know from Apple Pie Baked Oatmeal that applesauce works well too.
I actually made this recipe before Apple Pie Baked Oatmeal, and the two recipes certainly have some similarities. So if you didn’t like the look of my Apple Pie Baked Oatmeal, uh, sorry.
So you know, the topping can be made the night before and left in the fridge. As the topping is significantly easier to shape when it cools, I recommend you leave it in the fridge for at least 10 minutes (I refrigerated the topping while I made the rest of the baked oatmeal mixture).
And one other thing: please keep an eye on your baked oatmeal – all ovens are different, and you’ll want to make sure that ‘pastry’ topping doesn’t burn. While I haven’t had any issues with the topping burning, as they say, it’s better to be safe than sorry.
As you can see by the date, this recipe was first posted in January 2014. However, this is Claudia-from-the-future talking to you now (weird, huh). I decided to remake and improve this recipe in December 2014. This updated version involves less effort (hooray!), and the topping is more pastry-like and less crunchy.
Now, if you’ll excuse me, Claudia-from-the-future has some more time traveling to do.
Question of the Day
What’s your favorite type of pie?
- For the topping
- 2 tablespoons oat flour
- Pinch of ground cinnamon
- 1 tablespoon pumpkin puree
- ½ teaspoon maple syrup
- 1 - 2 teaspoons almond meal
For the baked oatmeal
- 2 tablespoons pumpkin puree
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ⅓ cup rolled oats
- ¼ teaspoon baking powder
- Pinch of salt
- ¼ cup almond milk
- 8 - 10 cherries, pitted
- Preheat the oven to 340°C (170°C). Grease a small ramekin.
- Make the topping: Mix together the oat flour, cinnamon, pumpkin puree and maple syrup. Stir in 1 teaspoon of almond meal, and add more if necessary. The mixture should resemble a wet dough. Set aside (preferably, place in the fridge).
- Make the baked oatmeal: In a small (or medium-sized) bowl, combine the pumpkin puree, lemon juice, vanilla extract and almond extract. Add the rolled oats, baking powder and salt. Mix in the almond milk.
- Roughly chop the cherries (I usually chop some in half, and quarter the others). Stir them into the baked oatmeal batter.
- Pour the oatmeal batter into the prepared ramekin. Use your hands to form the topping into strips of dough (to create a lattice effect), or just shape it into a disc and place on top of the baked oatmeal batter.
- Bake for 20 - 25 minutes, or until no longer wet/doughy. Enjoy!
Oat flour can be made by using a coffee grinder, food processor or blender. Simply grind/process rolled oats into a flour
If your cherries are tart (or just aren't sweet), please add 1 - 2 teaspoons of maple syrup (or sugar) to the baked oatmeal.
Dairy/soy/rice milk can be used instead of almond milk.