We first met artist Lucia Litman back in 2016, but her apple-rich oatmeal recipe is sticking with us (no pun intended)…. Enjoy it again here!
“With the colder months approaching, I put my usual breakfast of smoothies or overnight oats on rest and add in more hearty and warming foods to start my day. This is my favorite baked oatmeal recipe that’s filled with seasonal apples and warming spices like cinnamon. The best part? You can make it on Sunday night and reheat (or enjoy cold!) throughout the week, as it will stay good in the fridge. Added perk: it’s gluten-free and vegan.”
Vegan Baked Oatmeal with Apples and Cinnamon
2 cups gluten free old-fashioned rolled oats
2 1/2 tsp cinnamon
pinch of nutmeg
1 tsp baking powder
Pinch finely ground pink Himalayan salt
2 cups almond milk (homemade creamy almond milk is best!)
2 brown bananas, mashed
1/4 cup maple syrup (optional, but makes it a little bit more indulgent)
1 1/2 tsp vanilla extract
2 apples, cored + diced (I’m a sucker for Honeycrisp, but any will do!)
1/2 cup walnuts
Heat oven to 350 degrees. Mix oats, cinnamon, nutmeg, baking powder and salt together in bowl, then add in the maple syrup, vanilla, mashed banana and almond milk, and stir. Melt a little coconut oil and grease a 9×9″ baking dish, then pour in oat mixture. Top with the diced apples and walnuts. Bake for 30 minutes until golden brown, then remove.