Tiramisu Baked Oatmeal

This is baked oatmeal like custard with a delicious twist, tiramisu.  Move over lady fingers and heavy cream, this recipe is egg free and dairy free.

You may bake in an 8×8 or 4 - 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins.  Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup sugar or 1/2
• 1/4 teaspoon salt
• 1 1/3 cups almond milk, unsweetened vanilla
• 2 cups strong coffee
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 2 teaspoons vanilla
• 3 tablespoons canola oil

Topping:

• 1 can coconut milk 14 oz
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons corn starch

• 3 tablespoons cocoa powder
• 1 tablespoon dark chocolate shavings*

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside. 
4. In a large bowl add oatmeal, sugar, salt, strong coffee, almond milk, flax seed mixture, oil, and vanilla. Mix together using whisk.
5. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
6. Bake 350°F 40 to 45 minutes.
7. Remove oatmeal from oven, the tops oatmeal should be bubbly and raised uniformly. 
8. In a mixing bowl whip coconut cream, powdered sugar, vanilla, corn starch, coconut milk, cover and refrigerate. Topping will be runny and will firm up some in refrigerator. See note in next step if you have some time.
9.  Allow to cool completely before adding topping, it will melt.  Once topping is on cover sift cocoa on top and add additional dark chocolate shavings.  *Use a vegetable peeler on a candy bar to make flakes.  I like to let the whipped topping set in, feel free to dig in or give the tiramisu time to develop flavor by adding just the whipped topping wrapping with plastic wrap and keeping in refrigerator for 4 - 6 hours. When ready to serve, set out 10 minutes to warm up a bit and then add chocolate powder and chocolate shavings.
10. Enjoy!

Easily use eggs in this recipe by substituting flax seed meal and 4-5 tablespoons of water for two eggs.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats.

If you can have dairy feel free to use milk and butter.

German Chocolate Baked Oatmeal

This is a baked custard like oatmeal with a surprising twist, German chocolate cake. You may bake in an 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins.  The recipe is egg free and dairy free. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup sugar
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 4 ounces baking chocolate
• 2 teaspoons vanilla
• 3 tablespoons canola oil

Topping:

• 1/2 teaspoon molasses
• 2 tablespoons butter substitute
• 1/2 cup sugar
• 1/2 cup chopped pecans
• 1/2 sweetened coconut flakes
• 1 teaspoon vanilla
• 1/2 teaspoon corn starch
• 2 tablespoons almond milk

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside. 
4. In a small bowl melt baking chocolate in microwave, 30 seconds at a time. Temper chocolate with 1/3 cup almond milk. Once chocolate is melted slowly add almond milk a tablespoon at a time, whisking after each additional tablespoon.
5. In a large bowl add oatmeal, sugar, salt, 3 cups almond milk, flax seed mixture, oil, and vanilla. Mix together using whisk. Then whisk in melted chocolate.
6. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
7. Bake 350°F 40 to 45 minutes.
8. While oatmeal is baking, in a small bowl combine molasses, sugar, corn starch, almond milk, and  butter, whisk to combine. Add pecans and coconut flake.
9. Remove oatmeal from oven, the tops oatmeal should be bubbly and raised uniformly. 
10.  Allow to cool before adding topping, it will melt.  Enjoy!

Easily use eggs in this recipe by substituting flax seed meal and 4-5 tablespoons of water for two eggs.

If you can have dairy feel free to use milk and butter.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

In lieu of baking chocolate, look at cocoa powder tub for oil and powder conversion chart.

Vegan Baklava Baked Oatmeal

This recipe is vegan (eggs and honey have been substituted for flax seed meal and maple syrup, feel free to change recipe to what your needs are.) This is very much a custard like dessert fit for a breakfast. Oatmeal with flavor, depth and easily made for a crowd.  You may bake in a 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup maple syrup
• 3 tablespoons butter substitute, melted
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 1/4 to 1/2 cup chopped walnuts
• 2 teaspoons vanilla
• 1 tablespoon cinnamon

Topping:

• 1/3 cup maple syrup
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon butter substitute, melted
• 1/4 cup chopped walnuts

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside.
4. In a large bowl add oatmeal, maple syrup, butter substitute, salt, almond milk, flax seed mixture, walnuts, and vanilla. Mix together using whisk.
5. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
6. Bake 350°F 40 to 45 minutes.
7. While oatmeal is baking, in a small bowl combine maple syrup, sugar, butter substitute, and cinnamon.
8. Remove oatmeal from oven, the tops oatmeal should be lightly browned and raised uniformly. Spoon maple sugar topping on oatmeal, using a back of a spoon gently and slowly move topping over all of oatmeal. Return to oven and bake for 5-7 minutes, the sugar will be bubbly and fully melted.
9.  Allow to cool slightly before digging in, the sugar topping will be very hot. Enjoy!

To make this non vegan, replace the flax seed and water with 2 eggs and replace maple syrup with honey.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

The finished oatmeal

Baked and ready for topping

Ready to go back in oven to heat sugar nut topping

Ready to eat

Maple Pecan Baked Oatmeal Brulee

This is very much a creamy custard like dessert fit for a breakfast. Oatmeal with flavor, depth and easily made for a crowd.  You may bake in an 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup maple syrup
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 eggs 
• 1/4 cup chopped pecans (or up to 1/2 cup)
• 2 teaspoons maple extract, or try vanilla

Topping:

• 1/3 cup maple syrup
• 1/2 cup sugar

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a large bowl add oatmeal, maple syrup, salt, almond milk, eggs, pecans, and maple extract. Mix together using whisk.
4. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
5. Bake 350°F 40 to 45 minutes.
6. While oatmeal is baking, in a small bowl combine maple syrup and sugar.
7. Remove oatmeal from oven, the tops oatmeal should be lightly browned and raised uniformly. Spoon maple sugar topping on oatmeal, using a back of a spoon gently and slowly move topping over all of oatmeal. Return to oven and bake for 9 - 11 minutes, the sugar will be bubbly and fully melted.
8.  Allow to cool slightly before digging in, the sugar topping will be very hot. Enjoy!

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

Fill ramekins leaving space for expansion and topping.



Fresh out of the oven, so glad that I used a baking pan and parchment to bake the ramekins with

The maple topping looks so yummy

Sweet Potato topped with egg and ham

This is my favorite non oatmeal breakfast, it is a real treat. Recipe serves two.

• 1 sweet potato or yam
• 2 eggs
• 2 serving sliced deli black forest ham

Added some Siracha.

Waiting for the egg

1. Wash sweet potato, cook in microwave for 5 minutes.  Pierce with fork to test if fully cooked, should easily pierce. Cut sweet potato in half lenght wise.
2. In lightly oiled cast iron skillet at medium heat brown deli ham slices.  Once slightly brown flip, about a minute or two. Once fully warmed set a side to cool. Cut ham into smaller pieces, placing on top the sweet potato half.
3. Cook eggs over easy
4. Top sweet potato and ham with one egg sprinkle with salt and pepper.  Sriracha is a nice addition as well.

You can make half the recipe, saving the other half of the sweet potato for another day.

Scrambled eggs would be a nice topper as well.

Feel free to add other toppings; cheese, spinach, mushrooms, bacon, whatever you might like.

French Baked Toast with Coconut Cream and Eggs

Simple decadent baked toast and coconut cream, topped with eggs over easy.

There have been many fears with my dairy allergy, what will I eat?  I love dairy.  I came across a recipe for baked eggs, toast and cream, I was determined to make this edible.  Coconut cream has been a wonderful stand in for dairy.

Recipe serves two but can be adjust to one or more

• 4 eggs
• 2 slices sourdough bread (or bread of your choice)
• 1/2 cup coconut cream
• 1 teaspoon fresh chives
• Salt and pepper

1. Preheat oven to 350°F.  Toast bread anyway you wish, I prefer the cast iron skillet on medium heat, feel free to use toaster or oven.
2. In a small pan warm cream or in microwave safe bowl.  Heat until warm, add chives and set a side.  You can use all cream, the thick parts of canned coconut milk or a half and half type situation.  I add a little coconut milk with the cream.
3. I use a pampered chef mini bar pan if I am making one or two servings, but the cast iron skillet, cookie sheet, or other lipped bake ware will do.  
4. Oil on pan of choice, for the stoneware a quick spritz of olive oil if the pan is not seasoned will do.  
5. Set two pieces of toast on pan.
6. Spoon all except for 1 - 2 tablespoons of heated coconut cream on to toast, bake in oven for 5-8 minutes, until cream has soaked into bread and cream will have a baked film on top.   
7. While toast and cream are baking, in cast iron skillet crack 4 eggs, cook over easy
8. When toast is complete, move to plates and set two eggs on each toast,  cover with remaining coconut cream.
9. Sprinkle salt, pepper, and parsley (and maybe some chili flakes or Sriracha for fun.)

Another option is to bake the toast with cream with eggs in oven - I had no luck in  baking the perfect runny egg, the white would not set and the yoke would cook fully.

adapted from Saveur

Warming cream and toasting sourdough slice

Toast, covered in warm coconut cream and dried green onions. Ready to bake.

Toast, coconut cream, and green onions baked and ready  for eggs.

Toast, coconut cream, green onions, and eggs over easy- the perfect breakfast.