Apple Oatmeal Breakfast Bake

This oatmeal bake is a delicious autumn meal prep recipe that is both vegan and gluten free. It is naturally sweetened and packed with nourishing ingredients to start your day!

Oatmeal breakfast bakes are one of my favorite types of recipes because they are so versatile in every season and are so easy to prepare. They only require a few staple ingredients and can be made in advance to prepare your breakfasts for the week.

This recipe combines the fall flavors of apple and cinnamon to create a warm and satisfying meal. The texture is soft and grainy, similar to an oatmeal cookie or muffin. 

Ingredients 

• Rolled Oats: the base of this recipe. They provide healthy carbohydrates, fiber, and protein. This gives the breakfast bake a grainy texture and makes it very filling in the morning. Make sure to use gluten free if necessary.
• Almond Flour: helps hold together the oatmeal and gives the bake a softer texture. It also adds protein and healthy fats. 
• Apple: I used organic gala apples in creating this recipe. Shredding the apples breaks them down into very small pieces allowing the natural sweetness to spread throughout the entire recipe. You can use more apples if you’d like, but I’ve found that 2 medium apples gives a good balance and texture in the recipe.
• Cinnamon: gives the recipe warm autumn flavors, and compliments the apple. You can substitute 1 tsp of pumpkin pie spice for additional flavors.  
• Coconut oil: this helps give the breakfast bake some moisture.
• Flax eggs: this is a substitute for two eggs in this recipe making it a vegan meal. It is made by mixing 2 tablespoons of ground flax and ⅓ cup water and setting aside for about 5 minutes allowing it to thicken.
• Almond milk: this hydrates the rolled oats, allowing them to soften while baking.
• Pantry staples: baking soda and vanilla
• Mix in: walnuts and dates. These are optional for the recipe but highly recommended. The walnuts give a nice crunch as well as other health benefits. The dates give extra bursts of sweetness throughout each slice. 

Equipment

• Large cheese grater or food processor
• Small bowl or jar for the flax eggs
• Medium bowl for the shredded apples
• Large bowl for mixing
• Fork or rubber spatula for mixing
• Glass baking dish or pie plate
• Oven 

How to make: step-by-step

Cut off a piece of one of the apples and slice into five pieces for the topping, set aside (optional). Use a large cheese grater or food processor to shred the rest of the apples. You can leave the skin on or off for this; I left the skin on for some added nutrients. Make sure to get as much of the apple as possible, while avoiding the core. Set aside.

Make the flax eggs. In a small bowl or jar, mix together the ground flax and water. Set aside. 

Combine all of the dry ingredients in a large bowl, mixing together the almond flour, rolled oats, baking soda, and cinnamon. Make a well in the center of the bowl. 

Add in the wet ingredients. In the center of the well, mix together the coconut oil, vanilla extract, flax eggs, and almond milk. Stir together, then start incorporating it into the dry ingredients.

Add the shredded apples and other mix-ins to the bowl. Continue mixing until everything is evenly distributed.

Pour the mixture into a greased baking pan (I used a glass pie dish from Pyrex, coated with melted coconut oil). Flatten out the mixture and top with the remaining apple slices before baking. Bake at 350 degrees F, for about 35-40 minutes.

After baking, allow it to cool and slice into pieces to enjoy! I generally slice into 8-12 individual pieces. 

Serving and Storage

Store in the refrigerator throughout the week. Simply cover the baking dish with cling wrap or transfer to a food-safe container. 

You can also freeze this recipe for longer lasting. I recommend freezing individual slices so it is easy to defrost when you want a piece.

Cut a slice to be eaten each day and refrigerate the rest, I generally cut 8-12 slices in a pie plate. When serving, you can eat it cold (from the refrigerator) or heat it up in the microwave or toaster oven. Toasting the slices gives them a little bit of a crispy texture on the edges which pairs well with the warm fall flavors. 

You can also top off the slices with a scoop of yogurt for extra protein. I love pairing this with the Siggi’s Plant-Based Vanilla Yogurt which is like a sweet topping!

“Do your planning and prepare your fields before building your home.” Proverbs 24:27 NLT