This recipe is recipe is vegan and dairy free, if using gluten free oats it will be gluten free. Feel free to substitute this recipe to your needs, sugar can be replace with Splenda or sweetener of choice, maple is a nice touch. Bake in a 8×8 cake pan or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins.
Main ingredients:
- 2 cups quick cooking oatmeal*
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 1/3 cups almond milk, unsweetened vanilla
- 2 tablespoons ground flax seed
- 4-5 tablespoons water
- 1 teaspoon vanilla
- 1 teaspoon rum
- 1/4 cup butter substitute, melted
- 1 can Pineapple slices, 1 cup of juice reserved
- 4 - 6 Maraschino Cherries
- 1/4 cup brown sugar
- Preheat oven to 350°F.
- In a small bowl combine flax seed and water, stir and set aside.
- In a large bowl add oatmeal, sugar, pineapple juice, salt, almond milk, flax seed mixture, rum, and vanilla. Mix together using whisk.
- Place a spoonful of butter in the bottoms of each ramekin or all the butter in the cake pan, followed by an even sprinkling brown sugar, a pineapple slice, and finally place a cherry in the center of the pineapple.
- Ladle or pour oatmeal mixture into baking pan of choice. If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
- Bake 350°F 40 to 45 minutes. Remove oatmeal from oven, the tops oatmeal should be lightly browned and raised uniformly.
- Allow to cool for at least 2 hours before digging in. Using a knife loosen the side of the ramekin or cake pan. Place a plate on top of ramekin or cake pan, flip plate over and lift off pan. Enjoy!
To make this non vegan, replace the flax seed and water with 2 eggs.
*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats
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