Random fact about me: I eat oatmeal, in some variation, almost every day. It’s just so filling, healthy, and delicious. Seriously, sitting on the couch eating a bowl of oatmeal and drinking some coffee with almond milk is the most ideal start to my day. Can you believe I didn’t have a single oatmeal post up until now? (Neither can I.)
Most mornings, I’ll just microwave some oats with almond milk and whatever fruit/nuts I feel like, but sometimes I like to switch it up with something like overnight oats, or a different grain (like quinoa or buckwheat porridge), or steel cut oats. Or a baked oatmeal like this one, which is especially ideal because I can make it at the beginning of the week, and reheat some every morning – super easy and quick which is essential if you’re in a rush or just super slow to wake up, like I am.
PS – If you haven’t been following me/you don’t know about The Oh She Glows Cookbook, you seriously need to go buy it. So much healthy recipe inspiration! You can thank me later. Also! Did you know that it’s apparently National Breakfast Week? It’s almost like I planned that… (I didn’t.)
Apple Walnut Baked Oatmeal
Adapted from The Oh She Glows Cookbook
2 1/4 cup Rolled Oats
2 tbsp Coconut Sugar
2 tsp Ground Cinnamon
1/2 tsp Ginger
1/4 tsp Ground Nutmeg
1/2 tsp Ground Sea Salt
1 tsp Baking Powder
2 cups Unsweetened Almond Milk
1/2 cup Unsweetened Applesauce
1/4 cup Pure Maple Syrup
2 tsp Vanilla Extract
2 or 3 Apples, peeled, cored, & diced
1/2 cup Walnuts, chopped
1. Preheat oven to 375 degrees. Lightly grease a 2 quart casserole dish.
2. In a large bowl, combine the oats, sugar, cinnamon, ginger, nutmeg, sea salt, and baking powder.
3. In a separate bowl, whisk together the almond milk, applesauce, maple syrup, and vanilla extract.
4. Pour the liquid mixture into the oats and stir to combine, then fold in the chopped apples.
5. Pour the oatmeal into your prepared casserole dish, using a spatula to spread evenly. Sprinkle with chopped walnuts, gently pressing them into the oatmeal.
6. Bake for 35 – 45 minutes, under the mixture is getting bubbly around the edges and the apples are tender. Serve warm, scooped into dishes and topped with almond milk and maple syrup. Oatmeal will keep in a sealed container in the fridge for 5 or 6 days or in the freezer for 2 – 3 weeks.