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!
Roxy & Ben
- 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
- 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.