Comments on: Cinnamon Almond Baked Oatmeal {Gluten-Free, Dairy-Free, Soy-Free, Vegan}

By: Amie

Amie — Tue, 21 Mar 2017 20:06:22 +0000

In reply to Amy. Yay; so great. Thanks Amy! oxx

By: Amie

Amie — Tue, 18 Oct 2016 20:59:54 +0000

In reply to kathleen. Yay; thank you Kathleen. I hope you love it! Big hugs. oxxx

By: kathleen

kathleen — Tue, 18 Oct 2016 17:41:39 +0000

I can’t wait to try this. Finally a baked oatmeal recipe that doesn’t have eggs in it.

By: Amy

Amy — Thu, 18 Aug 2016 03:07:17 +0000

Made this recipe today and it was pretty good. I changed a few things. Since I only had steel cut oats, I used them instead of rolled and since they were cut I knew they would probably soak up more of the milk so I used 3 cups of milk instead of 2 1/4 and I used 2% since I have no issues with lactose intolerance. The consistency was like a moist brownie. I baked it for the same amount of time the recipe calls for. I used honey instead of syrup for anyone who may want to know. I do think it could have been a bit more sweet so I may add a little more honey or maybe even some aguave next time. Thanks for a good gluten free alternative for breakfast. This kept me going for hours after I ate it!

By: Amie

Amie — Wed, 26 Aug 2015 00:43:58 +0000

In reply to Kelsey.

Hi Kelsey,
This can be made ahead but I don’t recommend keeping any food for 7 days. I’d say 1-2 days before could work but it might be a bit soggy. Leftovers for up to 2 days work! xxoo