The point I intend to make here today is this summer apricot oatmeal bake is a TASTE OF YUMMY!!
It’s incredibly easy, it’s delicious and you can now justify having dessert for breakfast.
To manifest this glowing crisp topping with a sweet-tart center you’ll need the following:
- Apricots
- Organic Oats
- The typical baking ingredients
First, the incredibly easy part:
Combine all ingredients with the exception of the apricots into a large mixing bowl- give it a good mix, fold in the apricots (set aside some for topping), pour into a buttered cast-iron skillet or you can use buttered ramekins-I prefer ramekins for that intimate ALL MINE experience, then bake to perfection.
Now, the delicious part:
Topped with an oaty crisp topping, a warm, bubbling center with softened SWEET apricots makes this the perfect apricot oatmeal bake. For a glistening factor, add a pat of butter with a drizzle of maple syrup to make it the tastiest thing you’ve ever eaten.
Thank you oats, for holding it all together adding the heart-healthy element that makes it WHOLESOMELY GOOD!
There you go… dessert for breakfast justified.
- If you’re feeling this you’ll probably also dig this Apple Crisp.
HOW TO MAKE A SUMMER APRICOT OATMEAL BAKE
- 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 🙂
Spread with Earth Balance butter
Drizzle on Maple syrup
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4 Comments
David @ Spiced
Oh man, this looks absolutely amazing! It reminds me of a summer cobbler…except it’s for breakfast. We don’t have any apricots right now, but we have a TON of fresh peaches. I’m thinking this would be great with peaches, too!
Tonya
Peaches would add the perfect mellow and tang. YUMMY! Sounds delicious, David!
Katerina
Ohh, how amazing does this look, Tonya! There’s nothing else I love more than dessert for breakfast and this looks like a fantastic breakfast to wake up to. I can see how it would work with whatever seasonal fruit you have, berries, apples, even rhubarb. Yum! Thanks for sharing this delightful recipe.
Tonya
MMMMMM!I like the sound of rhubarb, definitely need to give a try! Enjoy!