Hazelnut Almond Baked Oatmeal is a comforting and delicious dairy-free, gluten-free breakfast for any morning. This baked oatmeal is elevated with a pecan streusel topping for extra flavor and crunch. This dish is perfect for any morning or occasion.
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Instructions
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 hazelnut 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!
Notes
You can bake this in advance and store in the fridge once cooled. Wrap with plastic wrap. When ready to eat, warm the entire baking dish in the oven to 15-20 minutes, or until warmed through.How to reheat: Slice into individual portions and reheat in the microwave. Heat in 30-second bursts until warmed through.
A note on substitutions:
If you don't have dairy sensitivities, you can use a regular hazelnut creamer and your favorite milk. Use the same amount that the recipe calls for.
Make this recipe Vegan Baked Oatmeal by replacing the egg with a flax egg or a vegan egg substitute.
Swap out the nuts. If you don't like pecans, use another chopped nut in the streusel topping.