Baked Almond Butter and Apricot Oatmeal
Recipe type: Breakfast
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
This easy and warming oatmeal, richly flavored with almond butter, apricots, and ginger, is not only gluten-free, but oil-free as well.
  • 1 cup uncooked gluten-free steel-cut oats
  • 2 cups water
  • ½ cup dried apricots, chopped into small pieces
  • 1 tablespoon fresh ginger, grated or minced
  • ½ teaspoon cinnamon
  • ¼ teaspoon dried ginger
  • Pinch salt
  • ⅓ cup smooth or chunky natural almond butter
  • Zest of ½ orange
  • ½ cup nondairy milk
  • ¼ cup fresh orange juice
  • Slivered almonds for garnish, optional
  1. Combine the steel-cut oats and 2 cups water in a medium-sized saucepan and let sit for several hours or overnight.
  2. Place 4 ramekins on a small baking pan and preheat oven to 350º F.  You can also use an 8- by 8-inch baking dish.
  3. Bring the oats/water to a boil, then reduce the heat to a simmer and cook until oats are tender, about 10 minutes.
  4. Add more water if the mixture becomes too dry.  Stir in the ginger, apricots, cinnamon, almond butter, salt, and orange zest.
  5. When the almond butter is fully incorporated, remove the oats from the heat and stir in the milk and orange juice.
  6. Divide the oat mixture between the 4 ramekins or scrape into the baking dish and bake for 10 minutes. Sprinkle oatmeal with slivered almonds, if using.
Recipe by VegKitchen at