So, I’m excited to share that today is National Oatmeal Day! Ok. I didn’t really know this until I happened to see it somewhere else on the net recently. But oatmeal is something I love so I felt like I should definitely celebrate!
We have wheat intolerance here but oats are a-ok so I’ve used them in a lot of things.
From the very basic oatmeal type presentation:
To baked goods:
like Granola Bars
I do quite a bit with oatmeal as do lots of other people. The Iron Chef Challenge #4 for Vegan MoFO includes oats in the combo.
But in honor of National Oatmeal day and the fact that I finally got home hands on some Dandies Marshmallows, I decided I needed to create something special.
Now, this is not everyday breakfast fare. But on one of those days when you think “I really want a couple of doughnuts and a soy latte” this is a good alternative. To make sure this is gluten free use oats & baking powder that are guaranteed gluten free.
S’mores Baked Oatmeal
1 cup steel cut oats
2 cups instant oats
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 1/3 cup chocolate soy milk
1/4 cup melted vegan margarine
3 tbsp ground flax meal
1/4 cup warm water
1/3 cup dairy free chocolate chips
1/2 cup dandies vegan marshmallows
1 tbsp vegan chocolate syrup for garnish (optional)
3-6 dandies vegan marshmallows for garnish (optional)
Preheat your oven to 350 degrees. Spray or grease an 8 inch square baking pan and set aside.
In a large bowl mix the oatmeals, brown sugar, baking powder, and salt.
Meanwhile mix the ground flax meal (finely ground is best here) and the 1/4 cup warm water in a small bowl and let it get goopy.
Mix the soy milk and melted margarine together and pour into the dry mixture. Mix. Then add the goopy flax meal. Mix well. You don’t want any flax lumps.
Slowly fold in the chocolate chips and the marshmallows. Pour the batter into the prepared pan and bake for about 40 minutes. Let it sit in the pan for about 5 minutes to firm up. Serve warm.