The festive season is upon us and with it, a myriad of shared meals. We usually host a raucous holiday potluck for our fellow expat friends, but since several of us have had babies recently, we’ve switching things up and doing a holiday brunch this year.
If I’m hosting brunch, I like to make things that come together with minimal fuss and are more or less hands off. As much as I love making pancakes for a crowd, it generally means being chained to the stove and not really getting to socialize much. Might I suggest a baked oatmeal instead?
If you haven’t tried baked oatmeal before, it is amazing. Crispy on top, custardy in the middle, and studded with nuts and fruit, it’s the ultimate comforting yet still healthy breakfast offering. This version is completely vegan, made with flax eggs and almond milk, and is packed with heart-healthy oats and walnuts. It’s definitely on the lighter side, but still feels stick-to-yer-ribs indulgent. And it feeds a crowd with minimal effort.
Got leftover baked oatmeal? Try cutting it into slices and pan-frying in a bit of coconut oil, then serving with a bit of maple syrup drizzled over the top. It doesn’t get much better than that.
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