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Hazelnut and Pecan Baked Oatmeal is a delicious dairy-free and gluten-free breakfast! The oatmeal, made with Silk® Hazelnut Almond Creamer, is elevated with a streusel topping. This dish is perfect as a weekday or weekend breakfast treat!
These days, my mornings are all about convenience. Since my child turns one next month, she’s eating a lot more solids, and we oftentimes share breakfast as we start our days together.
One of our favorite breakfasts is oatmeal. There’s no fuss to it, and it’s an easy thing for me to throw together when Lady Baby is demanding food NOW.
Sometimes, though, I want something more than just oatmeal for breakfast.
The problem is, a lot of breakfasts are laden with dairy, fats and sugars. And since we like to start off our day on a relatively healthy foot, that takes a lot of these more decadent dishes off the menu, especially since I don’t want Lady Baby eating refined sugars yet and since I don’t really eat dairy.
A few years ago, I became more sensitive to dairy, and I dropped most dairy products from my diet, switching to almond milk. And while I can still eat a little bit of cheese, I stick to my favorite dairy-free products because they make life easier.
Intrigued, I headed on down to my local Walmart to pick up a pint of the non-GMO, gluten and lactose-free Silk® Hazelnut Almond Creamer.
I chose the Hazelnut flavor because I’m a sucker for hazelnuts, and when I opened this to try it in my coffee, I was blown away with how delightful it smelled… and tasted!
Up until this point, I’ve used almond or cashew milk in my coffee, which works just fine. That said, though, these new Silk Creamers take coffee to another level and give it a delicious nutty creaminess that was missing before.
After I tried the Silk® Hazelnut Almond Creamer, I knew how I was gonna jazz up my breakfast oatmeal: I’d make an oatmeal BAKE using the creamer!
So I did.
Unsurprisingly, it turned out beautifully.
Hazelnut and Pecan Baked Oatmeal is creamy and slightly sweet, then it has a crunchy streusel topping to give the breakfast a little more texture.
What’s more? It’s dairy-free and gluten free, too! And it’s super easy to make for a weekday or weekend morning.
Here’s how I did it:
Hazelnut and Pecan Baked Oatmeal
- 2 cups rolled oats (gluten-free)
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 cup Silk® Hazelnut Almond Creamer
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup
- 3 tablespoons coconut oil , melted and slightly cooled
- 1 egg
- 2 tablespoons coconut oil , melted
- 1/4 cup rolled oats (to make into oat flour)
- 1/4 cup light brown sugar
- 6 tablespoons chopped pecans
- Preheat the oven to 375°F. Spray a 9"x13" baking dish with nonstick cooking spray, and set aside.
- In a large mixing bowl, measure out the oats, cinnamon and salt. Stir until combined. Set aside.
- In a glass measuring cup, measure out the Silk® Hazelnut Almond Creamer, almond milk, maple syrup, coconut oil and the egg. Whisk together until combined.
- Pour the wet ingredients into the dry ingredients, and stir until incorporated.
- Pour into the prepared baking dish.
- In a food processor, make the streusel topping: Grind up the oats to make the oat flour, then add the brown sugar, pulsing until combined. Add the coconut oil and the chopped pecans at the same time, pulsing until the ingredients are all wet.
- Sprinkle the streusel topping onto the oatmeal mixture.
- Transfer to the oven, and bake for 35-40 minutes, or until the streusel has browned.
- Serve warm, and enjoy!