Red Velvet Baked Oatmeal: Vegan, Gluten-Free, Low FODMAP

If you are a fan of red velvet cake, then THIS is the recipe for you. It’s vegan, gluten-free and IBS friendly and (of course) delicious!

Baked Oatmeal Ingredients:

• 1/2 cup gluten-free rolled oats
• 1 medium banana
• 1 tbsp coconut/brown sugar
• 1.5 tbsp cocoa powder
• 1.5 tsp baking powder
• pinch of salt
• 1 tsp vanilla extract
• 1 tbsp coffee (optional!)
• 4 tbsp almond milk (5tbsp if not using coffee)
• 10 drops of red food coloring (optional! only for color, not taste)
• dark chocolate chips

Icing Ingredients:

• 1.5 tbsp plain dairy-free yogurt of choice
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350 F. Grease an oven-safe dish with coconut oil and set aside. 

To a blender, add 1/2 cup oats, 1 medium banana,1 tbsp brown or coconut sugar, 1 tsp vanilla extract, 1.5 tbsp cocoa powder, 1.5 tsp baking powder, a pinch of salt, 1 tbsp coffee (optional), 4 tbsp almond milk (or 5 depending on if you are using coffee), and 10 drops of red food coloring (optional!). Blend until smooth. Once blended, pour your batter into your greased baking dish and sprinkle a handful of chocolate chips into the batter, mix thoroughly, and then sprinkle a few more over top for good measure.

Place your dish onto the center rack of your oven and bake your oatmeal for 20 minutes. 

In a small bowl, add 1.5 tablespoons of plain dairy-free yogurt, 1 tablespoon of maple syrup, and 1/2 teaspoon of vanilla extract and mix to create your icing.

Once your oats are done baking, drizzle your icing over top of your red velvet baked oatmeal and enjoy!

I promise, you’re going to want to make this recipe.