Baked oatmeal that’s like having your own personal apple pie. Gluten free, vegan and healthy too.
I’m someone who’s always wanted everything all at once.
For this oatmeal, I simultaneously wanted something that tasted like pastry, something that tasted like baked oatmeal, and something healthy.
Isn’t regular Apple Pie Oatmeal enough? No! As much as I like that recipe (and eat it frequently), it is missing something. Something seriously important: the pie crust.
So, after some trial and error, I found a solution.
This recipe has a very apple-y baked oatmeal on the bottom and a pastry-like topping, which is made from oats, almond meal and applesauce.
Instead of sugar, the baked oatmeal is sweetened by raisins, apple juice, and (of course) the apple. But don’t worry if you don’t have apple juice handy – water works too.
In the end you’re left with something that tastes like a mini apple pie, but contains no butter, no flour and almost no sugar. Plus, you don’t have to share!
There are a few more directions in this baked oatmeal than for most of my oatmeal recipes. However, a lot of the recipe can be prepared the day before.
The topping (step 2 of the directions) can be made the day before and left in the fridge. The recipe also calls for cooking the apple on the stove (step 3) – which makes sure the apples are nice and soft and covered in cinnamon (you know, like an actual apple pie) – and this can also be done ahead of time and stored in the fridge.
That being said, it’s not like this recipe is labor-intensive or anything – it is just a baked oatmeal, after all. But if you’re like me, then you’ll love being able to have breakfast partly prepared beforehand.
Oddly enough, my problem isn’t running out of time in the morning. Instead, my issue is that when I wake up, I’m really hungry! I don’t understand how some people don’t eat breakfast. Leaving aside the health benefits and the tastiness of it – aren’t they hungry!?
Oh well, I’ll never understand everything.
Final note – if you’re wondering why I baked this at 330°F (165°C), it’s to prevent the topping from burning (just trust me on this one).
This post was updated (with new pictures) in July 2015.
- For the topping
- 3 tablespoons rolled oats
- 1 tablespoon almond meal
- ⅛ teaspoon ground cinnamon
- 1 tablespoon applesauce
- 1 teaspoon almond milk
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon blackstrap molasses
For the filling
- 1 apple
- 1 tablespoon raisins
- ½ teaspoon ground cinnamon
- Scant ⅛ teaspoon ground cloves
- 2 tablespoons apple juice or water
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon juice
- ⅛ teaspoon blackstrap molasses
- ¼ cup rolled oats
- ¼ teaspoon baking powder
- Pinch of salt
- 3 tablespoons almond milk
- Preheat the oven to 330°C (165°C). Grease a small ramekin.
- For the topping: In a small bowl, combine the rolled oats, almond meal, and cinnamon. Add the applesauce, almond milk, vanilla extract and blackstrap molasses, and mix until completely combined. Place in the fridge until ready to use.
- For the filling: Chop the apple into small cubes. In a saucepan, combine the chopped apple, raisins, cinnamon, cloves, apple juice (or water), lemon juice, vanilla exact and blackstrap molasses. Cook over medium heat for 5 minutes, or until the apple has softened and the liquid has been absorbed.
- Transfer the apple mixture to a bowl. Mix in the rolled oats, baking powder, salt and almond milk. Transfer the mixture into the prepared ramekin.
- Place the prepared topping on top of the filling in clumps, and then use your hands to smooth it out (so it resembles a pie crust).
- Bake for 25 - 30 minutes, or until the topping is golden brown. Enjoy!