Nut Baked Oatmeal (vegan option)

Ingredients:

• 3 cups of Oatmeal
• 1 tsp. Baking Powder
• 1 cup Raisins
• 1/2 cup of Dates
• 1/3 cup of Walnuts
• 1/3 cup of Slivered Almonds
• 1/3 cup of Sunflower Seeds
• 1/3 cup of Flax Seeds
• 1/4 cup of Chia Seeds
• 1 Tbsp. of Cinnamon
• 1 tsp. of Vanilla Extract
• 1/2 cup of Maple Syrup
• 1/3 cup of Squizito Maple Balsamic Vinegar
• 1/4 cup of Squizito Butter Infused Olive Oil
• 1/2 cup of Egg Whites + 1 large egg or (vegan option 4 Tbsp. of flax meal mixed with 1/2 cup water. Let mixture sit for 3 minutes before adding)
• 1 and 2/3 cups of Milk (vegan option-soy, almond, coconut, or flax milk)
• 1/2 cup of Vanilla Greek yogurt per serving of oatmeal (optional)

Instructions:

1. Preheat oven to 350°
2. Spray an 8x8 or 9x9 baking dish with nonstick cooking spray of choice.
3. Mix all ingredients in a large mixing bowl and then pour into prepared baking dish.
4. Bake in preheated oven for 35 minutes.
5. In separate bowl toss mushrooms in 4 Tbsp. of Mushroom and Sage Olive Oil, then add to cornbread and squash mixture. Season to taste with salt, pepper and more sage if desired.
6. Pour mixture into 11" x 9" baking dish and bake for 30-40 minutes or until top is golden brown.

Serving Suggestions

• Cut and serve while still warm; I like to top mine with a 1/2 cup of Vanilla Greek Yogurt for some additional protein.
• Refrigerate any leftovers; they will be good for up to 1 week in the fridge.