summer apricot oatmeal bake
Author: Taste of Yummy
Serves: 4 ramekins
- 2 cups of quick Organic Oats
- ⅓ cup of honey
- ½ teaspoon pink salt
- 1½ teaspoons baking powder
- 2 cups of sliced apricots (half in ramekins another half for topping)
- 1 cup of almond milk
- ½ cup of pecans (chopped)
- 2 tablespoons of Earth balance butter
- 2 teaspoons of vanilla extract
- 2 teaspoons of cinnamon
- Vegan Egg Replacer:
- 2 tablespoons of flaxseed meal
- ¼ cup of spring water
- Preheat oven to 375 degrees.
- Mix vegan egg replacer. Set aside for 5 minutes.
- In a large mixing bowl combine all ingredients. Mix. Include egg replacer. Then fold in half of the apricots.
- Pour into buttered ramekins or a 9 inch cast iron skillet top with remaining apricots.
- Bake for 45 minutes or longer until the crust is golden brown.
- Allow cooling for 15 minutes.
- Top with butter and drizzled on maple syrup. MMMMMMM :)
Toppings:
Spread with Earth Balance butter
Drizzle on Maple syrup
Recipe by Taste of Yummy at https://www.tasteofyummy.com/summer-apricot-oatmeal-bake/
3.5.3251