These baked oats are studded with chopped walnuts, fresh apple, and pear. They are sweetened with maple syrup and completely vegan for a nutritious balanced breakfast.
I am just over a week in this whole “refined sugar-free” month and all is well! I’d like to say that a week without sugar has me cured, and I never want the stuff again, but I still have cravings. On the plus side, I have really come to enjoy my coffee without sugar in it and I do “feel” better. I’ll let you know my progress after week 2…these things get easier they tell me.
One thing I have noticed since cutting the sugar is that a lot of my past breakfast choices had a lot of refined sugar in them. To remedy this, I’ve been eating my breakfast oatmeal with maple syrup instead of brown sugar and am SUPER into it! I made this baked oatmeal over the weekend and loved how delicious it turned out and also that it has the added bonus of making quite a large portion for easy re-heating during the work week.
I’m really excited for the new year. This will be our first full year in our new house and in our new city and I have some really fun things on my calendar for the summer, including running my first Ultra Marathon in Squamish, BC, and running my own trail clinic to help get other people ready for their next trail race!!
I’m away from lifelong friends and my family but Paul and I are here in BC to stay and so we need to jump in with two feet…or trail running shoes…whatever.
For marathon training, cutting sugar, whatever, I highly recommend this oatmeal. It is packed with fibre from the oats and fruit and the walnuts add the yummiest flavour when they toast themselves in the oven.
Now, I know, I know, many of you don’t like walnuts. USE PECANS! I re-made this with pecans yesterday and dang, girl. It’s amazing.
Wishing you guys a fun-filled week! xx
- 2 1/4 cups rolled oats
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp freshly grated nutmeg
- 2 cups milk (I used cashew milk)
- 1/4 cup grapeseed or melted coconut oil
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 apple, cored and diced
- 1 pear, cored and diced
- 1/3 cup chopped raw walnuts or pecans
- Preheat the oven to 375 degrees F. Lightly grease an 8 x 8-inch baking dish.
- In a large bowl, add the rolled oats, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.
- In a separate bowl, add the milk, oil, maple syrup, and vanilla and stir well to combine.
- Pour the liquid mixture into the bowl with the oats and stir until combined. The mixture will be "liquidy" and this is ok. Stir in the chopped apples and pear.
- Dump the oatmeal into the baking dish and smooth out the top. Sprinkle the walnuts/pecans on top and gently press them down into the oatmeal with a rubber spatula.
- Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.
- Cool the oatmeal for 5 minutes before serving. Enjoy with some extra milk, a drizzle of maple syrup, and some fresh fruit, if desired.
- Cool the oatmeal completely before wrapping it up and placing it in an airtight container. It will keep in the fridge for up to 5 days or in the freezer for 3 weeks.
Recipe adapted from the The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon of Oh She Glows