Baked Apple Pecan Oatmeal
I know Thanksgiving is right around the corner and your Pinterest is just FULL of recipes for the big day. But surprise- you still have to wake up and cook breakfast before you can even start the undertaking of cooking for everyone else that day! I bet you'd totally forgotten about that. Me too. And last year, I decided to make it easier on myself THIS year. So I came up with this delicious oatmeal bake that you can make the night before and just reheat for morning. Simple, easy, and another great way to use up all of those end of the season apples.
As usual this recipe is vegan, gluten-free (when GF oats are used), and pretty low in sugar content.
This also makes a really wonderful any-other-day-of-the-week meal, but makes the best I-can't-sleep late-night snack. Full of cinnamon, this dish screams FALL and COZY...and a warm bowl of apple-y pecan pie goodness would give anybody something pleasant to dream about.
3 flax eggs (3 tablespoons ground flax+1/2 cup water)
3 cups GF (or regular) oats
2 tsp baking powder
1 teaspoon salt
3 cups diced apples
3/4 cup chopped pecans, divided
3 cups hemp milk
(or your fave non-dairy milk)
2 teaspoons vanilla extract
1/4 cup turbinado sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 degrees.
Begin by mixing together the ground flax and water (flax eggs) in a small bowl; Set aside to let mixture gelatinize and turn to ‘egg’ like consistency, about 5 minutes. While you wait, chop your apples and pecans. Set these aside, too.
In a large mixing bowl, combine the oats, baking powder and salt. Add the chopped apples and 1/2 cup of the chopped pecans.
In a separate bowl, whisk together the wet ingredients: the flax eggs, milk, vanilla, sugar, cinnamon and nutmeg. Pour into dry mixture, stirring to combine and uniformly distribute the apples and pecans.
Once well mixed, pour into (minimum) an 8x8 glass baking dish. Top with the remaining 1/4 cup of chopped pecans & bake for 25-30 minutes, until the mixture is bubbling and edges have slightly crisped.
Serve with a drizzle of maple syrup or agave and a little warm milk.
Keep covered in the fridge for about a week. Serves at least 6-8 people. Reheats well in the oven or microwave.