Oatmeal is anything but boring in this delicious, decadent make-ahead Baked Vanilla Oatmeal Custard breakfast your kids will never know is healthy and packed with protein and fiber!free from: wheat, soy, tree nuts, peanuts, fish, shellfih
Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray.
Blend all ingredients in a blender on medium speed until blended, about 30-60 seconds. (When you stop blending, the oats and the liquid may separate, and even be separated a bit in the baking dish - this is okay!)
Pour blended oat mixture into prepared pan. Bake for 35-40 minutes, or until slightly golden brown and the center is firm and no longer jiggling.
Can be served immediately, once cooled, or reheated. If there are leftovers, they can be saved in an airtight container in the refrigerator for 3-5 days.
You can use any type of milk or milk substitute (i.e. almond milk, coconut milk) you prefer.Higher fat milks and yogurts may be used, but nutritional information will vary.To make sure it's gluten-free, use certified gluten-free oats.For a completely vegan, dairy-free, and egg-free version, omit the Greek yogurt and eggs and instead use a 14 oz package of firm tofu, then use any type of milk alternative you prefer. This option is very slightly less sweet, as it doesn't have the natural lactose sugar found in dairy, but it's an incredibly similar final product, and still delicious!You can also try a plant-based Greek yogurt (made from soy, almond, coconut milk, etc.) and plant-based milk to make dairy free, and still use eggs, if that's an option you prefer.