At our house, when it is your birthday, you get to choose what we have for breakfast, dinner, and dessert. It is your special day. Our oldest child turns 8 years old on Sunday (how she grew so fast I don’t know), so I asked her what she wanted for her birthday meals. Breakfast was banana-blueberry pancakes and bacon. Dinner was smoked salmon (with an alternative of hot dogs for those who don’t like smoked salmon) and lays chips. So far so good, this is all easily manageable. Then we got to dessert. Her request was baked oatmeal with toffee sauce. The kind that goes on the Christmas Crack candy. “Umm. You’re sure that’s what you want, hon? You don’t want cake, or ice cream, or cookies?” Nope, this was what she wanted.
One small problem here, folks. To the best of my knowledge no such recipe exists. I can follow a recipe pretty decently, but inventing new recipes is still pretty intimidating to me. Buuuutt, I don’t want to disappoint my little girl, especially since part of her reason for choosing this dish is that it fits my current dietary restrictions. So, I jumped in and found some things to tinker with and piece together to make baked oatmeal with toffee!
After doing some searching on Pinterest I found this recipe from Lynn’s Kitchen Adventures. Kind of funny since she first published it the year my birthday girl was born! The recipe didn’t quite fit our needs, but it was a great springboard and inspiration for our dessert. After making the test batch everyone agreed it was a success, including my 6 year old who said he would like it for his birthday this fall! So, here is the recipe for gluten-free, dairy-free, soy-free baked peanut butter oatmeal with toffee.
- 3 cups quick cook oats (GF if needed)
- 1 cup dried cranberries
- 1/2 cup brown sugar
- 3/4 cup rice milk
- 1/4 cup thick coconut yogurt
- 2 tablespoons melted margarine
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup natural peanut butter (like Skippy natural)
- 1/2 cup margarine
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350*
- Grease 9x13 pan
- Stir together all ingredients for the oatmeal in a large bowl
- Pour oatmeal mixture into greased pan and spread until even and smooth
- Bake oatmeal for 20 minutes
- After about 10 minutes of baking, gather your toffee ingredients
- Cook margarine and brown sugar in a small pot over medium heat until it comes to a boil
- Once toffee comes to a boil, whisk constantly for 2 1/2 minutes
- Remove toffee from heat and stir in vanilla extract
- Take oatmeal pan out of oven and carefully pour toffee over the oatmeal and spread with a spatula
- Put oatmeal back in the oven for another 6 minutes
- Remove oatmeal from oven and allow pan to cool completely on a cooling rack.
- Note: After trying this both just cooled on the counter (at room temperature) and straight out of the fridge, I prefer it at room temperature. I think the texture is much better that way.