We first tried this crunchy breakfast delight at a bread and breakfast near Lancaster, Pa. We used to take the kids until we found out my son had dairy allergies. We figured a dairy farm is probably not the best place for him to be. We miss the farm but this dish reminds us of being there.
The original recipe called for 1 cup of sugar. We cut it down to 1/2 a cup and the kids still love it! I must admit, I don’t love the consistency of typical morning oatmeal. This dish adds texture and taste, along with more sugar, so eat it occasionally.
This dish is gluten free and can be dairy free and vegetarian if you use rice milk and egg replacer.
Makes one 9 x 9 inch baking dish.
- 3 cups whole rolled oats
- 1 cup rice milk, or skim milk
- 1/2 cup canola oil
- 2 eggs or, for for egg free- (6 tbsp applesauce and 1 tbsp baking powder)
- 2 tsp baking powder (if using eggs)
- 1/2 cup maple syrup, or agave
- 1 tsp vanilla
- 1 tsp cinnamon
Preheat oven to 375. Spray baking dish with olive oil spray. Mix all ingredients until combined, and pour into pans. Place in the oven for 25-30 minutes. It’s done when nicely toasted and slightly browned. Serve with fresh seasonal fruit. Bon Appetit!