This is a staple dish in my home. It’s super easy to make, and I make it a lot! It’s great for Breakfast, snack or even dessert.
In the battle of sugary cereal versus oatmeal, as kids, most of us would go against the grain and succumb to the sweet taste of Frosted Flakes. However, as we get older, our health forces us to end our love affair with everything sugar and realize oatmeal is more than just a healthy breakfast food. The power food is rich in vitamins, minerals, and lipids, which possess endless benefits for our health.
According to a Decision Analyst survey, in the U.S., Americans consider oatmeal to be the fourth healthiest food from a list of 70 foods and beverages. Despite this, Dr. Matthew Brennecke, a board certified naturopathic doctor practicing at the Rocky Mountain Wellness Clinic in Fort Collins, Colo., has observed oats are still not popular in the American diet. “Oatmeal is a pretty underutilized food and has, unfortunately, become less and less popular in the American diet, yet it maintains a very cheap price tag loaded with benefits,” he told Medical Daily in an email.
This quick and healthy breakfast food staple is a whole grain powerhouse that packs plenty of nutritional value for our health. Whether it’s plain rolled oats or steel-cut oats, adding oatmeal to your diet will make you feel and look good. It’s time to soak your oats and reap the benefits of this health trend that is here to stay.
- Frozen fruit (enough to layer a baking dish) (Earthbound)
- Quick-cooking oats (enough to cover the frozen fruit by one inch in the baking dish (Bob’s Red Mill)
- Unsweetened non-dairy milk, as required (you can also do half water/half non-dairy milk if you like… Blue Diamond unsweetened vanilla almond milk is great!)
- Pre-heat oven to 350 degrees F.
- In a baking dish layer the following:
- 1 layer of frozen fruit
- 1 layer of quick-cooking oats (enough to cover the frozen fruit by one inch in the baking dish)
- Next, pour non-dairy milk over the oats so that the oats are well covered.
- Cover the baking dish with aluminum foil so that nothing overflows into the oven.
- Bake in the oven at 350 degrees F. for about 35 minutes or until the non-dairy milk has absorbed into the oats (there shouldn’t be any liquid).
*Note: I usually top my oatmeal crisp with something to sweeten it up, such as a touch of maple syrup, stevia, and cinnamon. I often add ground flax seeds also.
This dish will last in the fridge for one week. I love the pyrex baking dishes with the snap-on covers.
Recipe Courtesy of Vegan American Princess
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.