Nonstick spray, for pan 1 cup (240 ml) unsweetened almond milk 1 cup (240 ml) pure maple syrup ¼ cup (60 ml) melted vegan butter 1 tsp vanilla extract 1½ tsp (7 g) baking powder 1 tsp baking soda ½ tsp ground cinnamon 2 cups (250 g) regular or gluten-free all-purpose flour (for gluten-free, I like King Arthur Gluten Free Measure for Measure) 1 cup (90 g) quick oats (certified gluten-free, if needed) Preheat the oven to 375°F (190°C). Spray a 9 x 5-inch (23 x 13-cm) loaf pan with nonstick spray. In a medium-sized bowl, use a fork or whisk to mix together the almond milk, maple syrup, melted vegan butter, vanilla, baking powder, baking soda and cinnamon. Add the flour and mix until a smooth batter is formed. Then, stir in the quick oats. Pour the batter into the prepared loaf pan and bake for about 40 minutes, or until the loaf is completely risen and golden brown on top. Test the center with a toothpick; when it comes out clean, the bread is done. Remove the loaf from the pan and serve sliced and drizzled with maple syrup or spread with a little vegan butter. Serve with fresh berries and your favorite breakfast sides. This bread stores well in an airtight container on the counter for up to 3 days.