On a rainy day like today, a cozy quick breakfast like baked oats is perfect for warming up! Today I decided to make baked oats with golden milk, which is made with turmeric, since golden milk always makes me feel warm and cozy. I added blueberries from the farmer’s market for a great flavor pairing. I used the turmeric golden milk flavor from Koia’s new oat milk line, which was super tasty!
If you don’t have this, you can make your own golden milk - here is a recipe from Jessica in the Kitchen, one of my favorite vegan food bloggers! Her recipe adds pumpkin spice for a fun twist, but you can do it without that if you like - if you add pumpkin spice, you would likely not need to add the extra seasonings to the baked oats batter since they are similar.
Here is the recipe:
Makes one serving
½ cup oats (use gluten-free if you are gluten-free)
½ cup Koia Thrive Golden Turmeric or homemade golden milk
1 mashed ripe banana
1 tsp vanilla extract
½ tsp almond extract (optional, omit if nut-free)
Dash of turmeric
Dash of: cinnamon, allspice, cloves, ginger (optional)
1 tsp baking powder
Add-in: about ¼ - ⅓ cup blueberries
Optional: coconut flakes, sunflower seeds
1. Preheat oven to 350 F. Lightly spray or oil an oven-safe dish.
2. Mix all ingredients together in a bowl, adding the blueberries last.
3. Pour the batter into the oven-safe dish. You can also sprinkle coconut flakes and sunflower seeds on top as I did.
4. Bake for about 25 minutes, until the edges are golden brown and the top is cooked evenly.
5. Let cool, and enjoy!