Happy fall everyone! Today marks the Autumn Equinox, a time of beautiful balance. Fall in San Diego may not have the dazzling display of leaves changing color, but the heat has lifted and once again the cool ocean breeze returns. Many of the beach visitors have gone home leaving a stillness of appreciation for the playfulness of summer. I absolutely love walking on the beach this time of year, the colorful sunsets seem to shift with a knowingness and anticipation of winter. So BEAUTIFUL! In honor of the Autumn Equinox 2014, we began our day with a lovely Baked Pear and Ginger Oatmeal. Baked oatmeal is something a little more special than your average breakfast and is so quick and easy to make. Love that!
Baked oatmeal can be made in many different ways…so get creative.
The basics start with gluten-free rolled oats (I typically use Bob’s Red Mill – Gluten Free Old Fashioned Rolled Oats), almond milk, fresh seasonal fruit (or dried fruit), and some nuts. That’s about it folks! So easy!
- 2 cups gluten-free old fashioned rolled oats
- 2 pears, peeled and diced
- 1 tablespoon freshly grated ginger
- 1/4 cup cranberries
- 1/4 cup chopped walnuts
- 1 teaspoon Ceylon cinnamon
- 1/4 teaspoon nutmeg
- pinch of high-quality sea salt
- 2 cups almond milk
- Preheat oven to 375 degrees F.
- In a large bowl, combine all dry ingredients. Give a good stir to combine.
- Add milk and stir.
- Pour into baking dish. The mixture will be very wet!
- Bake for 35 minutes.
- Serve warm with added nuts, milk, or yogurt.
- ENJOY!
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.