Description
Bake once for easy breakfasts all week or serve as a cozy weekend brunch.
Ingredients
Scale
- 3 cups gluten-free oatmeal*
- 1 cup almond or cashew milk, unsweetened
- 1/2 cup sugar or maple syrup
- 1/2 cup expeller-pressed coconut oil or refined coconut oil, melted
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- Optional: 2-4 tablespoons collagen peptides**
- 2 cups diced apples, small dice***
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Place all ingredients, except the apples, in a medium-sized mixing bowl. Mix well.
- Stir in the diced apples until well combined.
- Pour the mixture into the prepared pan and smooth it out evenly.
- Bake for 30 minutes.
Notes
*Gluten-Free Oats: I use gluten-free, sprouted rolled oats from One Degree Organic Foods, available at Costco, Azure Standard, or Amazon.
**Optional: Adding collagen peptides will add protein to the dish. Use your favorite collagen peptides or use Vital Proteins.
***Apples: Two apples, diced small, should make about 2 cups. I used Gala apples.
Apple baked oatmeal can be stored covered in the refrigerator for 4-5 days.
To freeze: Freeze in single-serving sizes so you can easily pull out a serving when you need it. Let it thaw overnight in the refrigerator, then reheat it in a pan with a little bit of water over low heat or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 283
- Sugar: 12.2 g
- Sodium: 192.8 mg
- Fat: 12.1 g
- Carbohydrates: 34.4 g
- Protein: 5 g
- Cholesterol: 37.2 mg