Description

this dish combines hearty whole grain oats, plump, juicy raisins, crunchy walnuts and a hint of cinnamon & brown sugar for an easy and inexpensive breakfast option you can eat all week long!

Ingredients

Scale

2 cups rolled oats
1/2 cup raisins (more or less as desired!)
1/2 cup walnuts (roughly chopped)
1 teaspoon baking powder
2 tablespoons chia seeds
2 teaspoons ground cinnamon ((I LOVE cinnamon so I always add a lot, feel free to adjust based on your taste))
1/2 teaspoon salt
1/4 cup packed brown sugar
2 cups of plain unsweetened soymilk
1 large egg
2 teaspoons vanilla extract

Instructions

Preheat oven to 375’F
Grease an 8×8 baking dish (you can use smaller or larger but cooking times will vary. For a smaller pan, you will have to bake longer to ensure it’s fully cooked in the center).
Combine oats, raisins, walnuts, baking powder, cinnamon, chia seeds and salt in a medium mixing bowl
Combine brown sugar, milk, egg and vanilla in a separate mixing bowl
Add wet to dry mixture, folding gently to combine. Let sit for 2 minutes to allow chia seeds to soak up some of the moisture
Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
Bake for 30-40 minutes until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it’s done, if it comes out clean or just a bit wet, it’s done).
Allow to cool completely before slicing. You don’t HAVE to wait, but note that the squares may fall apart a bit if you’re scooping it out of the dish right when it comes from the oven.

Notes

store in an air-tight container in the refrigerator for up to 5 days.

reheat individual portions in the microwave right before eating. if it seems dry upon reheating, you can reduce the brown sugar in the recipe to 3 tablespoons and add a drizzle of maple syrup after heating for extra moisture.

Keywords: oatmeal, cinnamon, raisin, walnut, vanilla, baking powder