Ingredients
- 2 cups gluten free rolled oats
- 2 cups almond milk
- ¼ cup maple syrup
- 2 tbsp coconut oil, melted
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
- 2 eggs
- 2 apples (I like Pink Lady for this recipe)
- ¼ cup raisins
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350.
- Line an 8×8 baking dish with parchment paper (spray inside of the dish with cooking spray so paper sticks).
- Chop apples into small cubes and set aside.
- In a medium bowl, whisk together almond milk, maple syrup, melted coconut oil, and eggs.
- Add the oats, baking powder, cinnamon, and sea salt, and stir together until fully incorporated.
- Sprinkle some apple cubes into the bottom of the baking dish.
- Pour oatmeal mixture on top.
- Add remaining apples, raisins and walnuts.
- Bake for 40-ish minutes until cooked through.
- If you are going to cut them into squares, let it cool before slicing. Otherwise dig in!
- Store in the refrigerator for up to one week.
Rate & review
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What others are saying
Do you have any suggestion for an egg replacement? Flax eggs?
I truly don’t know why there aren’t reviews and ratings on this one! Made this last night and it is excellent! My husband and I have been hooked on your baked oatmeals after having both of the ones in your cookbook. My husband wont eat oatmeal but the baked oatmeals he really likes! The flavor of this one is fantastic. I didn’t use the raisins as I’m not a fan, and I did drizzle some gingersnap flavored nut butter on top before baking, which was a nice addition! Love to make these ahead and eat them for an easy breakfast during the week.
Emily, thank you so much for making this recipe, and for leaving such a kind and thorough review! I love this recipe so much and it warms my heart that you love it too. Your support means the world!