Baked Oatmeal (or Oatmeal Cake) (gluten-free with vegan and sugar-free options)
Servings: 9 -12 servings (depending on size, of course :-))
You won't believe that this Baked Oatmeal Cake has no flour. It's soaked overnight and baked the next morning for an easy healthy breakfast. Gluten free!
Mix oats, milk, and sweeteners in a large bowl. Soak either overnight (for a more baked oatmeal-type dish) or for at least 24 hours (for an Oatmeal Cake) at room temperature.
Add remaining ingredients, saving baking powder and egg substitute (if using) until last.
If using nuts and/or dried or fresh fruit, put half of the nuts and fruit in the bottom of a greased 8x8 square baking dish.
Pour the batter onto the nuts and fruit (or directly into the prepared dish if not using the nuts and fruit).
Top with the remaining nuts and/or fruit if using.
Top with cinnamon sugar if desired.
Bake in a preheated 375 degree oven for 35-45 minutes, or until the middle of the cake is set.
Serve either warm, with additional cinnamon sugar, nuts, fruit and milk (almond milk and coconut milk are wonderful on top) or eat at room temperature like a cake.
Store in the refrigerator in a closed container.