This baked was gone in 24 hours.
I’m just being honest here… and now you can’t tell me I didn’t warn you to triple this recipe.
TRUST – It’s THAT good.
Let’s start with the actual oatmeal. I used gluten-free oats with a servings of Nuzest Just Natural protein (code:ahealthyharmony) to give us some complex carbs and a nice protein boost in addition to the protein from the oats. (betcha didn’t realize there’s protein in oats, huh?)
I only had to use one egg to give these oats some moisture because we pack if full of delicious apple (I used Honeycrisp, you can use whatever!) that aid in giving these oats some nice fluff.
I used only 1/4 cup of maple syrup to give some additional sweetness in addition to Primal Palate’s Apple Pie Seasoning to give these oats some warmth.
Essentially I created an apple pie in oats form.
BUT WAIT- it gets better…
You can’t have an apple pie without some lush pastry right?? RIGHT. So, I made a crumble to go on top.
This isn’t mandatory but it really isn’t optional. What is option is the glaze on top. Cody likes things SWEET sweet but I actually preferred these oats without the sugar bomb.
Pick your poison mmk?? BUT make sure to tag me on Instagram when you do.
All the love and baby diapers-
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Apple Pie Baked Oatmeal
All the flavors of an apple pie in the form of a high protein breakfast classic
- 1 1/2 cup Gluten-Free Oats
- 1 serving Nuzest Just Natural Protein code: ahealthyharmony *or a different vegan protein
- 1 whole Egg
- 1/2 tsp Baking Powder
- 1/4 cup Maple Syrup *add 1/4 cup if you like sweet oats
- 1 cup Almond Milk *subtract 1/4 cup if you're using 1/2 cup maple syrup
- 1/4 tsp Salt
- 1 1/2 tsp Apple Pie Seasoning
- 1 cup Apple, diced and heaping divided
- 3-4 pitted Dates, finely chopped
- 2 tbsp Almonds, finely chopped
- 1 tbsp Coconut Sugar *I used organic brown sugar instead
- 2 tbsp Gluten-Free Oats
- 2 tbsp Vegan Butter, cold and cubed *alt use coconut oil
- 1/2 cup Powdered Sugar, sifted
- 2 tbsp Almond Milk
- 1 tbsp Maple Syrup
Preheat your oven to 350 degrees F. Spray a 9×4 baking dish with cooking spray and set aside.
In a large bowl, stir together all the ingredients for the oatmeal expect for the apples.
Once combined, add 1/3-1/2 the apples into the batter and stir. Pour the batter into your greased baking dish and set aside.
In a smaller bowl, stir together the crumble topping ingredients until they are…. crumbled.
Sprinkle both the crumble and the remainder of your diced apples over the oatmeal batter.
Bake your oats for 25-30 minutes or until they are golden brown.
Whisk together powdered sugar, maple syrup and almond milk until it form a thick glaze. Pour over the hot baked oats and serve.
This recipe is great for meal prep. These will last in an airtight container for 5-7 days… if you can manage not to eat it all before then.
** Easily double or triple this recipe for a freezer meal or to actually make it last all week long!
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