This is a perfect mid-week or weekend breakfast, as it's not complicated to make at all! In the oven for 30-40 minutes and you can enjoy some delicious baked oatmeal that tastes indulgent but is full of goodness!
Ingredients
150g (2 cups) rolled oats, certified gluten free if necessary
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
Pinch of pink himalayan or sea salt
1 teaspoon baking powder
⅓ cup maple or rice malt syrup
1½ cups almond milk
1 tablespoon chia seeds, mixed with 3 tablespoons water for 10 minutes
2 tablespoons coconut oil, melted, plus extra for greasing the pie dish
½ teaspoon vanilla powder or extract
2 red apples, chopped (I left skins on mine)
80g (1 cup) blueberries, fresh or thawed frozen
30g (1/2 cup) pecans, chopped into pieces
Instructions
Start by preheating your oven to 175ºC/350ºF and lightly greasing a pie dish.
In a large bowl, combine your rolled oats, spices, salt, and baking powder.
In another bowl add your almond milk, chia seed gel, coconut oil, syrup, and vanilla and stir until combined.
Pour the wet mixture into the oat bowl and mix, folding in your chopped apples and half of the blueberries until evenly spread throughout the mix. It's ok if it looks a bit liquid-y, the oats will soak it up as they bake!
Gently pour into the pie dish and sprinkle remaining blueberries and the pecans on top.
Bake for 30-40 minutes, until apples are tender and oats are golden on top. You kitchen will start to smell so yummy, but resist pulling this out too soon! It's worth the wait ok?
Serve warm, with a dollop of cooling coconut yoghurt on top.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/blueberry-apple-pie-baked-oatmeal