• Wet ingredients:
• 2 eggs
• 1/3 cup pure maple syrup
• Zest from 1 large orange
• 1/2 cup freshly squeezed orange juice
• 1 tablespoons melted butter, vegan butter or melted and cooled coconut oil
• 1 ¼ cup unsweetened vanilla almond milk (or milk of choice)
• 1/2 tablespoon vanilla extract
• ¼ teaspoon almond extract
• Dry ingredients:
• 2 cups old fashioned rolled oats
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Orange yogurt topping:
• 2 tablespoons plain or vanilla greek yogurt (or sub dairy free yogurt or softened cream cheese)
• 1 tablespoon powdered sugar (or you can sub maple syrup or honey)
• 1-2 teaspoons fresh orange juice, to thin
• ½ teaspoon orange zest
• ¼ teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a 9×9 inch pan with oil or nonstick cooking spray and set aside. In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined. Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined. Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze. To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!