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This apple pie baked oatmeal is gluten-free, vegan, and an incredibly delicious make-ahead breakfast option. This is perfect to make as part of meal prep for busy weekday mornings. Simply reheat and eat. ?
Hi friends! I hope you don’t mind that I’ll be sharing a bit more recipes over here. With the current gallbladder situation (I’m sorry I keep mentioning it but it’s kind of my life right now), I’ve really been forced to take it out of the box with meal ideas. It’s funny because instead of feeling constrained, I feel like this new world has opened and I’m enjoying previous faves that had fallen off the radar: veggie burgers, date and nut bites, spiralized veggies, and fresh juices. It’s been fun to experiment again, and as a result, I feel inspired on the kitchen front.
I’ve really had to get creative on the breakfast arena because of the no eggs thing. One of my previous staples that I’ve brought back into the rotation: baked oatmeal! It’s easy to add protein and customize, and the best part is that the girls love baked oatmeal, too. I can make a batch, freeze in individual portions and simply reheat and eat. (Or if I know we crush the whole pan, I just cover in the fridge and serve from there. An example of this is the pumpkin cranberry baked oatmeal. We all go crazy for this one.)
For this baked oatmeal variation, I used seasoned apples with an oatmeal base, along with crushed walnuts. It’s so good warm out of the oven with a splash of almond milk, or cold out of the fridge. Either way, it’s basically like you’re eating pie for breakfast. You can totally skip the walnuts if you’re allergic or they’re not your thing, but I think they add a lovely little crunch and texture.
Here’s the recipe if you’d like to give it a try!
Apple pie walnut baked oatmeal (gluten-free, vegan)
Apple pie walnut baked oatmeal
This apple pie baked oatmeal is gluten-free, vegan, and an incredibly delicious make-ahead breakfast option. This is perfect to make as part of meal prep for busy weekday mornings. Simply reheat and eat. ?
- Prep Time: 10
- Cook Time: 45
- Total Time: 60
Scale
Ingredients
- 3 small apples, peeled and diced
- Juice of 1 lemon
- salt
- 1 tablespoon cinnamon, divided
- 2 cups gluten-free oats
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1/2 cup walnuts, roughly chopped
- 12 oz almond milk
- 1/3 cup powdered almond butter (can use almond flour or another flour of choice)
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350 and spray a standard baking dish (9 x 13) with oil or nonstick spray.
- In a large bowl, combine the apple, lemon juice, 1/2 tablespoon of cinnamon and a pinch of salt.
- Spread the apples on the bottom of the baking dish.
- In the same bowl, combine the remaining ingredients until well mixed.
- Spread the oatmeal mixture on top of the apples, slightly moving the mixture to incorporate the apples.
- Bake for 40-45 minutes until set and golden brown around the edges.
- Serve immediately, or allow to cool completely before freezing portions or storing covered in the fridge.
Nutrition
- Serving Size: 8
What’s your favorite breakfast right now? Any old faves you’ve brought back into your rotation?
xo
