Perfect for a weekend morning or prep for quick breakfasts during the week.
2 cups rolled oats
1/8 cup coconut sugar
1/2 teaspoon pink salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup chopped almonds
2 cups unsweetened almond milk
1 large organic egg
3 tablespoons coconut oil, melted and cooled slightly (or melted and cooled butter)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups chopped fruit (I use apples, peaches or berries, depending on the season)
Preheat the oven to 350. Use cooking spray to grease an 8×8 square baking dish.
In a medium bowl, mix together the oats, sugar, baking powder, salt, cinnamon, and almonds.
In another medium bowl, whisk together the almond milk, egg, coconut oil, vanilla, and almond extract.
Arrange the chopped fruit on the bottom of the prepared baking dish. Pour the oat mixture evenly over the peaches. Pour the almond milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly.
If desired, add additional fruit to the top of the oatmeal.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
Makes enough for leftovers (possibly). When reheating in the microwave, add a splash of almond milk for extra creaminess. **Use gluten-free oats to make this recipe 100% gluten-free.**