Oatmeal and Fruit Breakfast Souffle
Vegan, Gluten Free, Soy Free
Prep time: 45 minutes
Cook time: 30-35 minutes
1 cup gluten free steel cut oats
3 cups almond milk
2 tbsp turbinado sugar (or organic cane sugar)
2 Follow Your Heart VeganEggs (4 tbsp of VeganEgg+1 cup ice cold water, whisked)
3 tbsp coconut cream
3 tbsp arrowroot powder
2 cups organic mixed berries
1 tsp lemon zest
Organic confectioners sugar for dusting
Preheat oven to 350F. Prepare an oven safe casserole dish by coating with nonstick spray.
Begin by combining oats, almond milk, and turbinado sugar in a saucepan over medium heat. Bring to a boil and then cover and reduce heat to simmer. Continue simmering until oatmeal is fully cooked and thickened. Stir frequently to prevent sticking to the bottom of the pot. It should be about the thickness of porridge, so add more almond milk if necessary to thin.
Meanwhile, prepare vegan egg by mixing VeganEgg mix with water. Whisk until combined. When oatmeal is done, add VeganEgg mixture, coconut cream, arrowroot powder, mixed berries, and lemon zest. Stir until combined.
Pour oatmeal mixture into the prepared casserole dish. Top with additional berries if desired. Bake for 30-35 minutes until the top is slightly browned.
Remove from oven and let cool for 15-20 minutes before serving. Top with confectioners sugar if desired and serve warm (not hot).
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.