Apple Walnut Baked Oatmeal


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

Serves 6

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.


Raspberry Oatmeal Scones with Dark Chocolate and Toasted Walnuts


Like all proper English folks (of which I am technically one), I love a good scone. I also enjoy drinking tea from pretty cups, Harry Potter, obsessing over the royal family, One Direction, and going for pints – so there you go.


I’d actually been wanting to make scones for quite a while now, but somehow never got around to it until today. I had a hard time deciding what kind I wanted to make, so naturally I just threw everything into one batter. Thankfully, raspberries, oatmeal, dark chocolate, and toasted walnuts are kind of perfect matches for each other.


Confession – I didn’t mean for the batter to be this pink. I forgot to toast my walnuts until after I had already added my frozen raspberries to the batter so then they kind of thawed and when I mixed the walnuts in, well… you know. Everything got pink. Buuut they’re kind of pretty so I decided to embrace it. I cut half of them into squares and half into triangles, just to see which I liked better. I think I like the triangles a bit more, purely for looks.

This recipe makes quite a lot, so I might cut it in half next time, but it is good if you want to freeze some of them. Just get to the step where you cut them, then place them on parchment paper and throw in the freezer until they’re solid, then transfer into containers. Then, next time you want fresh scones for breakfast, turn the oven on and pop ’em in while you’re showering/making coffee.


These scones are a bit crispy on the outside, but soft on the inside, and have a delicious nutty flavour. And those bits of dark chocolate are the happiest of surprises. They contain fruit, oatmeal, nuts, and whole wheat flour which I’m pretty sure means that you can have them for breakfast (never mind all that butter!)


Raspberry Oatmeal Scones with Dark Chocolate and Toasted Walnuts 

Adapted from A Cozy Kitchen

Makes 24 – 30, depending on size

2 cups All-Purpose Flour

2 cups Whole Wheat Flour

1 cup Rolled Oats

2 tbsp Baking Powder

3 tbsp White Sugar

2 tsp Salt

1 1/2 cups (3 sticks) Unsalted Butter, chilled and diced

1/2 cup Buttermilk, chilled

4 Large Eggs, lightly beaten

1 tsp Vanilla

2 cups Frozen Raspberries

1 cup Dark Chocolate Chips (or Chunks)

1 cup Chopped Walnuts, toasted lightly and cooled*

1. Preheat the oven to 400 degrees.

2. In a large bowl, sift together together the flours, oats, baking powder, sugar and salt. Then, add the cold, diced butter and knead with your hands (or use a pastry blender, but you’re working with a lot here!) until the mixture begins to resemble coarse crumbs.

3. In a separate bowl, combine the buttermilk, eggs, and vanilla. Pour the egg mixture into the flour mixture and use a wooden spoon to combine, trying not to over mix. Add the frozen raspberries, chocolate chips, and cooled toasted walnuts, and combine (you might have to use your hands).

4. In batches (or not, depending on how you want to cut the scones), dump the dough onto a well-floured surface and use your hands to shape the dough – probably into either a circle or a square – and pat down to be about 3/4 to 1 inch thick. The dough will be sticky, and this will most likely get a little messy. Cut the dough into segments (it’s helpful to wet your knife so it doesn’t stick) and place onto a parchment paper-lined baking sheet. At this point, you can either pop them in the oven, or put them in the freezer to use later. If you’re baking them now, make sure to brush the tops with egg wash right before you put them in the oven.

5. If you’re using frozen dough at this point, it might take an extra 10 minutes or so, but that’s why I will typically place frozen dough in the oven as it’s heating up instead of waiting for it to preheat (just keep an eye on them). Bake for 20 – 25 minutes until they are lightly golden brown. Remove from the oven and transfer to cooling racks. Serve warm, if possible.

* I toasted my walnuts for about 5-6 minutes in the preheated oven

Oatmeal Honey Banana Bread

A funny thing that I’ve realized since I moved is that now, if you pay close attention, you’ll be able to tell just how far behind I am on my posts based on the backgrounds in the pictures. You’ll have to cut my some slack. May is going to be crazy busy around here before I leave for Europe for 6.5 weeks (SO EXCITED!)


I’m going to be away a few weekends, going to Calgary to see friends and possibly visiting Saskatchewan for my first time ever! This past weekend I went to the Derby (in Edmonton, not Kentucky, unfortunately!) and I have a ton of things to prepare for my trip, plus studying for my CRNE.


The bonus is that I’m attempting to eat a bit more healthy to get my beach bod ready, so if you’re in the same boat you’ll be pleased to see some “healthier” recipes. Like this banana bread. It’s 140 calories per slice. And it is incredibly moist and very delicious. Honestly I think I like it better than a lot of more sugar-y, less whole wheat-y/oat-y kinds I’ve made before. Admittedly, I do miss the chocolate chips that I usually add, and probably add more butter to make up for the loss (you win some, you lose some…)


Oatmeal Honey Banana Bread:

Makes 1 Loaf (12 Slices) 

Adapted From Ambitious Kitchen

1 heaping cup Mashed Banana (I used 3 bananas)

1/3 cup Honey

1/3 cup Applesauce

1 tsp Vanilla

1 Egg

3/4 cup Vanilla Almond Milk

1 1/2 cups Whole Wheat Flour

1 cup Rolled Oats, plus more for topping

1 1/2 tsp Baking Powder

3/4 tsp Baking Soda

1/4 tsp Salt

1 tsp Ground Cinnamon

1. Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick cooking spray.

2. In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don’t over mix!).

3. Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.

4. Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped or in a sealed container for up to 1 week, or freeze.