Baked Apple Cinnamon Oatmeal
I can’t believe how sore I am today. Like, having a hard time walking sore. My hips are incredibly tight and my right foot is aching. Even my back muscles are sore. I clearly wasn’t prepared for 6 miles yesterday.
Oh well. I think today will be a good day to whip out the TIU DVD and do some core work followed by a nice long stretch. Maybe I’ll turn my heater on and pretend I’m doing hot yoga. I’m sure that will feel fantastic.
You know what else feels fantastic? A warm, comforting bowl of apple cinnamon oatmeal on a chilly fall morning.
I told you I was going to bake oatmeal again. It was only a matter of time.
I actually made this on a Friday night a few weeks ago so that I could throw it in the oven after getting back from one of my long runs the next morning.
I dropped my car off that morning to get my oil changed and then ran all the way home. By the time I looked at my watch, it said I had only gone 3 miles. What?!
Well, I couldn’t wait to get inside and eat my oatmeal so I just stopped there. Yeah, I’m not exactly a role model when it comes to training for a race.
But that’s what hot baked oatmeal will do to a girl. Especially when all I have to do is throw it in the oven while I take a nice hot shower and put on a soft, fluffy robe.
It didn’t take long for that tantalizing scent of baking apples and cinnamon to lure me right into the kitchen and devour a bowl.
After I ate all of this oatmeal, I realized that it would have been amazing topped with some of Justin’s maple or vanilla flavored almond butter.
Oh boy, I’m going to have to make that happen soon.
Vegan Baked Apple Cinnamon Oatmeal
Yield: 4 servings
Prep Time: 10
Cook Time: 40
Total Time: 50
- 2 cups rolled oats
- 3 tablespoons ground flax seed + 1/4 cup filtered water
- 2 apples, peeled and diced
- 1/4 cup unsweetened apple sauce
- 1 and 1/4 cup vanilla almond milk
- 3 tablespoons maple syrup
- 1 tablespoon coconut sugar
- 3 tablespoons vegan butter, melted (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 cup chopped walnuts (optional)
Preheat oven to 325°F then lightly grease an 8” x 8” baking dish. Combine water and ground flax in a small bowl or measuring cup and set aside for about five minutes, until the mixture has thickened.
Combine the rest of the ingredients in a separate large bowl and then add the flax and stir until well mixed. Spread the oatmeal into the baking dish and bake for 40 minutes. Allow to cool for at least 5-10 mins before serving. I prefer mine topped with melted almond butter and a splash almond milk but it’s also good as is. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Be sure to use certified gluten-free oats for allergies