Egg-free Baked Oatmeal

I came up with this baked oatmeal as an alternative to making oatmeal on the stove. I haven't turned my back on my regular oatmeal, but sometimes I'm just in the mood for something a little different. Plus, when it's cold outside and the house is still warming up, turning on the oven in the morning makes me happy. Naomi is also a big fan of baked oatmeal. She has started putting in breakfast requests before going to bed, and baked oatmeal is a frequent suggestion.

Another great thing about baked oatmeal is that it is open for interpretation. My personal favorite is to pour 1/2 cup of heated frozen wild blueberries over the top. I also like putting 1/4 cup of frozen wild blueberries at the bottom of the ramekin, pouring the oat mixture on top, and then baking it. Another fruit option that I've read about is to place slices of peeled apple at the bottom of the baking dish before pouring the oat mixture on top and baking. Michael, on the other hand, prefers his without fruit. Instead, he transfers his baked oatmeal to a bowl and pours some milk on top.

Egg-free Baked Oatmeal
serves 2 adults

Ingredients:

• 3/4 cup Bob's Red Mill gluten-free rolled oats
• 2/3 cup almond milk
• 1 Tbsp. canola oil
  
• 2 Tbsp. maple syrup
• 1/4 tsp. ground cinnamon
• 1/8 tsp. baking soda
• 1/4 tsp. cream of tartar
• frozen wild blueberries

Instructions:

The night before, put the oats in a small bowl. Warm the milk in the microwave and pour it over the oats. Stir the oats and milk; then cover the bowl with saran wrap or a plate. Leave the bowl on the counter overnight.

In the morning preheat the oven to 400 degrees. Stir the canola oil, maple syrup, and cinnamon into the oats. When the oven has reached 400 degrees, stir the baking soda and cream of tartar into the oat mixture. Transfer the oat mixture evenly into two 5 to 7-ounce ramekins. Put the ramekins in the oven and let the oatmeal bake for 20 minutes. Remove from the oven and serve.