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This recipe came about because of a tradition we started with our first daughter…The Hummingbird cake was a wonderfully delicious cake we served at all four of our baby’s Baptisms.  A gourmet bakery in Tampa, Florida (where we used to live) made the best one! To me it represented pureness, so we made it a tradition to serve at each baptism!

It had been several years since I had a taste of the Hummingbird cake and thought…”I bet this could be made into baked oats”? Something healthier, something we could eat everyday, if we so desired.

BAM, the recipe was born!

All the flavors I remembered, cinnamon, vanilla, carrots and of course the sweet pineapple. It is missing the rich cream cheese frosting but I fixed that with a little dollop of vanilla dairy free yogurt!

If you still want to have a frosting, go for it!

But if not, believe me you won’t be missing out one bit. This recipe hits the mark and is very nostalgic!

You will notice there aren’t any eggs in this recipe because the ground flax meal replaces the need for them. But if you would like to use egg, feel free to cut out the 1 Tablespoon of ground flax meal and add in 1 egg instead.

Baked oats of any variety is a great breakfast to make ahead of time. Especially if your mornings are super busy and a healthy breakfast sounds like a lot of work!

Make this the night before and it will serve you and your family for at least a couple days worth of breakfasts. Don’t forget toppings, kids love toppings!

Wanna a little bit more protein? Use a plant based yogurt option or if you aren’t dairy free, use a Greek yogurt. I like throwing on some sliced almonds or more pecans for an added crunch.

However you decide to eat these baked oats, they are guaranteed to be yummy!

Many Hugs,

Cathleen