A couple years ago I posted a recipe for apple pie baked oatmeal. It was wonderful! I was excited about that particular recipe for two reasons: (1) It was an interesting twist to the usual apple cinnamon instant stove-top oatmeal, and (2) I got the idea from someone, but I never received a recipe, so it was particularly neat to be able to reproduce a dish that I had never obtained a recipe for.
So why did I delete the old recipe, you may ask?
I will tell you this, it certainly was not because it was not delicious! It was just outdated, and I had planned to make it again *new and improved*. That is honestly how I demonstrate my dedication to this blog and to my personal growth.
I do what I do (blog) because I love to make people smile, and I love to see that people enjoy their food. Healthy eating does not have to be unbearable or hard, it is meant to be an adventure – it’s fun. Yes, even with the kitchen triumphs mingled with endless disasters, it is truly fun!
So with that said, I deleted the old recipe to make way for a new recipe. This one is similar, but a necessary adaptation that came out way better than the last one, and I didn’t know it could get better honestly. I was pleasantly surprised.
With this recipe there were improvements that you will taste in terms of:
- Texture (I used instant oats rather than old fashioned oats for a smoother texture).
- Taste (I increased the flavors of pretty much the same ingredients by being a little more free and adventurous and I removed the vanilla by choice).
- Sugar (I subbed out the refined white sugar for a much healthier and honestly tastier alternative).
- Photography (I don’t consider myself a “pro”, but my skills have naturally increased over time).
So, below is the finished product!
Gluten free, vegan, and refined sugar free goodness. You will be surprised how amazing it is! I am so proud of the end product! I really hope you will give this beautiful and scrumptious breakfast option a go, and that you will let me know how it went for you.
As a side note, I used Bob’s Red Mill gluten free quick oats. You may definitely use the old fashioned oats, but I assume you will get a rougher textured product, or you may need more milk and more bake time. I am not sure, but you can definitely give it a go. Also, feel free to use another quick oat brand as well. I know some readers have stated that they have still felt “glutened” when they use Bob’s product and that is perfectly understandable. I myself do not have that same issue, so I stick with that brand because it works for me. Feel free however to play with this. You will be glad that you did!
- ½ cup gluten free quick oats, I used Bob's Red Mill
- ½ cup unsweetened vanilla almond coconut milk
- ½ small/medium gala or fuji apple, sliced thin
- 1½ to 2 tbsp coconut sugar
- ½ tbsp pure maple syrup, grade b
- 1 tsp vegan butter, melted
- ¼ tsp apple pie spice
- ¼ tsp ground cinnamon
- pinch of sea salt
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium glass mixing bowl add all ingredients, and mix well.
- Once all ingredients are well incorporated, spoon all ingredients into a small glass pyrex or ramekin of an appropriate size, smooth the top of the oatmeal with your spoon, and bake for just about 20 minutes.
- Once the oatmeal is baked, promptly remove from oven. Allow it to stand for 3 to 4 minutes or so because it will be very hot.
- Add a little ground cinnamon to the top for garnish and serve!
And there you have it! A delicious healthier version of baked oatmeal that did not require dairy, eggs, refined sugar, or baking powders! It’s clean, energizing, and I guarantee that if you make it once, you will make it again!