For a long time, I’ve been wanting to come up with a way to use the leftover oatmeal we seem to frequently have. I just seem to always cook too much, and I hate throwing away leftovers! I’m frugal and creative, but I draw the line at reheating leftover oatmeal.
So using the concept of classic baked oatmeal as inspiration, I came up with this recipe for Vegan Baked Oatmeal Pudding. It is delicious, and receives the rare Chic Organic Mama distinction of exceeding my expectations! Needless to say, it was a big hit among kids and grownups alike!
This mama is very happy to have another tasty, organic, preservative-free, easy breakfast to add to the menu. And I’ll never have to waste oatmeal again! Yay!
Crispy on the outside and gooey on the inside-yummy! The texture reminds me of bread pudding or rice pudding.
- 2 and 1/2 c. cooked oats (I use leftover breakfast oatmeal)
- 1/2 c. brown sugar
- 1 t. cinnamon
- 1 t. vanilla
- 1/2 t. salt
- 1 c. almond pulp
- 1/4 c. chia seeds
- 1 t. baking soda
- 2 T. vinegar
- 1/2 c. flour
- 1/4-1/2 c. melted Earth Balance dairy-free/soy-free buttery spread
- Combine and bake in a greased 8×8 in. pan.
- Bake at 375 degrees for @ 40 minutes.
- Enjoy while warm.
Drizzle with honey or maple syrup. The kids like to eat it in a bowl with almond cream, but the hubs and I enjoy it plain with a cup of coffee!