Cherry Baked Oatmeal

Cherry Baked Oatmeal

(adapted from Whole Living Magazine, May 2011)

• 3 tablespoons Earth Balance, divided
• 1 cup gluten-free rolled oats
• 1 ¼ cup granola, divided (I used Cascadian Farms Fruit and Nut variety with cherries, cranberries, raisins, pumpkin and sunflower seeds, almonds, whole grain oats and crisp rice)
• 1 teaspoon baking powder
• 1 ½ teaspoon Ener-G egg replacer
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon sea salt
• 2 cups coconut milk, or plant milk of choice
• 1/3 cup agave nectar
• 2 teaspoons pure vanilla extract
• 1 ½ banana, sliced into bite-sized rounds
• 1-10 ounce bag frozen cherries
• Maple syrup

Preheat oven to 375°.  Butter an 8-inch square baking dish.

In a medium bowl, combine 1 cup oats, granola, baking powder, egg replacer, cinnamon and salt.  In a separate bowl, whisk the milk, agave, vanilla and half the butter.  Some clumps of butter are fine.

Place sliced bananas in a single layer covering the bottom of the buttered baking dish.  Sprinkle with two-thirds of the cherries, then cover with the dry oat mixture.  Slowly drizzle milk mixture over the oats.  Scatter remaining ¼ cup granola over the top.

Bake for 35 to 40 minutes, until the top is nicely golden and oat mixture has set.  Let cool for 5 minutes, and drizzle with remaining butter, melted if desired, and maple syrup.