Ingredients
Scale
- 1 1/2 cup chopped fresh apricots
- 1/2 cup chopped pitted dates
- 2 cups milk (I used 1%, but you can use coconut or almond milk too)
- 2 eggs, beaten
- 1/4 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats (for gluten free, use gluten free oats)
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cardamom
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 – 2/3 cup pecan bits & pieces
- 1 Tablespoon raw (turbinado) sugar
Instructions
- Preheat the oven to 375 F. Spray a 9x9x2 inch square baking dish with cooking spray.
- In a large mixing bowl, whisk the eggs, then stir in the chopped apricots, dates, milk, maple syrup (or apricot preserves), and vanilla. Add the oats, cinnamon, baking powder, baking soda, spices and salt and stir to mix well. Pour this wet oatmeal into the pan, and use a spatula to smooth it out.
- Sprinkle with nuts, then with the raw sugar and put a few extra bits of apricot on top if you like.
- Bake at 375 F. for about 40 – 45 minutes or until the oatmeal is set in the middle. Remove from oven and let set for a few minutes before scooping up some delicious servings. Refrigerate leftovers and reheat in the microwave.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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