This is a variation of the original make-ahead Oatmeal pudding recipe. It is delicious, dairy-free, and reminds me of bread pudding. A great breakfast or snack on the go.
INGREDIENTS:
2 1/4 cup of Rolled oats
3 1/3 cup of unsweetened almond milk
1/2 cup of pasteurized egg whites
1/2 cup of maple syrup
1/4 cup of raisins
1 tablespoon of Chia seeds
1 tablespoon of flax seeds
1 teaspoon of vanilla extract
1 tablespoon of grape seed oil
1 tablespoon of ground cinnamon
METHOD:
Preheat oven to 350 degrees F
Grease a 9-by-9 inch square baking pan.
In a large measuring cup, mix all ingredients together with a whisk and pour into the prepared pan.
Pop into the oven and set the timer for 60 minutes. Cut into squares after it has cooled for 10 minutes. Let cool completely before storing leftovers in the refrigerator.
Serve warm (with a little extra maple syrup!), room temperature, or cold from the fridge.
You can switch it up by adding in other ingredients such as cocoa nibs, dark chocolate chips, flaked unsweetened coconut, pumpkin seeds, or sliced roasted almonds. Or you can substitute the raisins with other dried fruit, or leave it out completely.
