Black Forest Baked Oatmeal

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Sweet cherries, frozen

• Refrigerated

  • 1/2 cup Non-dairy milk

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 1 tbsp Maple syrup

• Pasta & Grains

  • 2/3 cup Oats, GF

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tbsp Cacao/cocoa powder
  • 1 Coconut whipped cream
  • 2 tbsp Powdered sugar
  • 1 pinch Salt
  • 1 1/2 tsp Vanilla

Found on vnutritionandwellness.com

Ingredients

• 2/3 cup oats (gf if needed)
• pinch of salt
• 1/2 tsp baking powder
• 1 TB cacao/cocoa powder
• 1/2 cup non-dairy milk (I used almond)
• 1/2 tsp vanilla extract
• 1/4 c frozen sweet cherries, thawed a bit and chopped
• 1 TB maple syrup (as topping)
• ________________________
• COCONUT WHIPPED CREAM (can make ahead of time)
• 1 can coconut milk, placed in refrigerator overnight
• 1 tsp vanilla
• 2 TB powdered sugar (optional but makes it sweeter)

Directions

• Preheat oven to 350.
• Add oats, salt, baking powder and cacao powder in a bowl and mix with fork so everything is incorporated.
• Then add milk, vanilla extract and cherries and mix again.
• Put oat mixture into 2 baking dishes or ramekins (or 1 if youre making a larger portion) and bake for 20 minutes.
• Meanwhile make the coconut whipped cream by opening the cooled coconut milk can and scooping out the hardened white part (leave the liquid-y part*).
• In a large bowl, whip the coconut cream on high until peaks form. Coconut whipped cream will last about 3-4 days in the fridge but youll have to stir or re-whip it to get the same consistency.
• Top baked oatmeal with 1 TB of maple syrup, some coconut cream and a cherry!