Baked Mango Oatmeal (Vegan)
You know when you discover something so simple and amazing you wonder where it was your entire life? That’s me right now with baked oatmeal.
I almost didn’t make this a post because I was overanalyzing (like always) and initially assumed it was something everyone already had in his or her cooking arsenal. But… it wasn’t in my cooking arsenal before last month, so maybe you are like me and will also enjoy this breakfast revelation. #thankyouJesus
Let me start off by saying I’m not a breakfast person, but this has made me one. I’ve spent most of my life either breakfast free, running (and spilling) out the door with a quick smoothie, or with an ice-pop. For those of you who know me, this will come as no surprise because I’m quite possibly the most obsessed adult with ice-pops.
Anyway, baked oatmeal takes all of 30 seconds to prepare, and will bake up by the time you’ve taken a shower.
So unofficial official steps are:
- Preheat oven to 375-400 degrees (depending on the pan you are using).
- Put oatmeal ingredients together.
- Jump in shower.
- Jump out of shower.
- Take oatmeal out of oven, plate and take pics for instagram. LOL jk…#notjoking
- Swoon in your newly found love for oatmeal.
- Eventually finish getting ready for work.
- Spend the rest of the day talking about said oatmeal.
Ok. Now since we’ve gotten that out of the way, here’s how you make the thing.
Oven: Like I said, preheated to 375-400 depending on the baking pan you are using. I usually use a 10x10 pan and this yields from this recipe will last me about 2-3 days.
Ingredients: Rolled Oats, Frozen Mango Chunks (they must be frozen), Vanilla Soy or Almond Milk, vegan butter like Earth Balance, your choice of warming spices.
So I’m not a chef and this is not an exact science, so bare with me on how I explain this next part.
Sprinkle the oats in the pan so that a half ¼ inch layer covers the entire pan.
- Add the vanilla soy or almond milk so it fully covers the oats. I like using the sweetened vanilla soymilk because there’s no additional added sugar in this recipe, and the amount from the milk always seems just perfect.
- Add the chunks of frozen mango. Them being frozen is essential because as the oatmeal cooks, the cooking of the mango is delayed and allows for it to be super juicy without being mushy. You don’t need to stir them in, I just place them around the pan on top of the oatmeal.
- Next add any spices you want. I usually add some cinnamon, ginger, and occasionally a bit of turmeric, but sometimes I add none at all.
- Ok so that’s it for now! Toss that guy in the oven and wait about 15 min. or until the liquid is no longer visible amongst the oats. (AKA it looks baked)
- At this point you have about 2 mins left, so take some of the Earth Balance and put a few little chunks on top of the oatmeal and put it back in the oven.
- Take it out again once the butter has fully melted and absorbed into the oatmeal.
That’s it! Occasionally I will add some coconut flakes and if you are feeling really extra try drizzling some coconut cream on top. Now… you are truly living.
I will also eat this for breakfast, lunch or dinner without exception.