We’ll find any excuse to develop a new meal-prep recipe and our latest obsession is oatmeal.
It’s such a satisfying way to start the day and it’ll last for at least 4-5 days in the fridge.
And this apple pie oatmeal bake ticks all the right boxes.
It’s reassuringly filling, it’s nutritious and it has a lovely ‘spiced’ apple pie flavour.
We’ve also teamed up with our friends at Plenish to use their delicious almond milk, which contains 95% less sugar than dairy.
Better yet, their almond milk even produces 70% fewer carbon emissions than dairy. Win.
We’re big advocates of encouraging people to make simple swaps, and switching from dairy to a plant-based milk can have a big impact on the planet.
For the average person, making that switch for 1 year would save 145kg of CO2 emissions – the equivalent of taking a car off the road for 17 days!
Enjoy,
Roxy & Ben
Apple Pie Oatmeal Bake
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Ingredients
- 2 bananas
- 4 tbsp maple syrup
- 350ml / 12.3oz Plenish Almond milk
- 1 tbsp coconut oil, plus extra for greasing
- 200g / 7oz rolled oats
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 50g / 1.8oz pumpkin seeds, plus extra for decoration
- 50g / 1.8oz pecan nuts, plus extra for decoration
- 50g / 1.8oz dried cranberries, plus extra for decoration
- pinch of salt
- 1 apple
To serve (optional)
- vegan yoghurt
- fresh berries
Instructions
- Preheat the oven to 180°C / 356°F fan-assisted and grease an 8-inch oven dish with coconut oil.
- Peel the bananas and add them to a large mixing bowl. Mash with a fork until smooth and runny. Then add the maple syrup and almond milk to the mixing bowl.
- Add the coconut oil to a small saucepan and heat on a low heat for a few minutes until melted, then add to the mixing bowl and stir the wet ingredients until combined.
- Add the oats, cinnamon, ginger, nutmeg, baking powder, pumpkin seeds, pecan nuts, dried cranberries and a pinch of salt to the mixing bowl.
- Remove and discard the core of the apple, then dice it and add the apple slices to the mixing bowl. Stir until the ingredients are all fully combined.
- Transfer the oatmeal mixture to the greased baking dish and smooth out the top with a spatula.
- Top with extra pumpkin seeds, dried cranberries and pecans – pushing them into the mixture slightly – then bake for 30 -35 minutes or until the edges have started to go golden brown and the oatmeal has set.
- Remove the oatmeal bake from the oven and leave to cool for 10-20 minutes, then slice into squares.
- Once fully cooled, store the oatmeal squares in an airtight container in the fridge for 4-5 days.
- We love to serve our oatmeal squares with a dollop of yoghurt and fresh berries.
7 comments
Made this for breakfast this morning – what an incredible Autumnal recipe! Cake for breakfast ❤️ Didn’t have enough peacans so I topped up with walnuts which worked brilliantly. Thanks for a new chilly morning favourite ☺️
Thank you Hannah! Agreed we can’t believe how well this turned out. So filling and tasty. Glad you enjoyed it!
Mine didn’t hold together at all. Should I cook it longer ?
Hey Kim. Did you leave it to cool for 20 minutes? If so, yes it’s worth baking for longer because it sounds like your mixture is too moist. The mixture should be wet but not runny when it goes in the oven.
Do you think gluten free oats/muesli would work for this recipe?
As long as gluten free oats soak up the moisture, then it will definitely work (we don’t often use gluten free oats so we can’t 100% confirm). Otherwise the liquid will be separate and the bake might not hold as well.
I can’t use coconut oil due to allergies. What would be a better substitute?