I love breakfast. Whether it’s the meal after a sleepless night or a night where the baby has gone a whooping 8-9 hour stretch of sleep, a good hearty breakfast is welcomed.
I finally got my hands on the Oh She Glows cookbook – it’s amazing! What I love about her breakfast dishes is that they are 1) healthy 2) not super sweet and 3) not all meaty (duh…it’s a vegan cookbook)
This dish was prepared the night before, then popped into the oven the next morning. There you have it – a warm healthy breakfast! I won’t tell you how much was left after breakfast…
Recipe (from Oh She Glows):
2 1/4 cups rolled oats (gluten free if needed)
2 TBSP coconut or brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp ground ginger
1/2 tsp fine grain sea salt
1/4 tsp ground nutmeg
2 cups unsweetened almond milk (I used cashew milk)
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tsp vanilla extract
2 apples, peeled and diced
1 ripe pear, peeled and diced
1/2 cup chopped walnuts (optional)
1. Preheat the oven to 375’F. Lightly grease a 2 quart casserole dish.
2 In a large bowl, combine rolled oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.
3. In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.
4. Pour the liquid mixture over the oat mixture and stir until combined. The mixture will be soupy. Stir in the apples and pear.
5. Spoon the oatmeal into the casserole dish and smooth out the top. Here you can cover the dish and put in the fridge overnight. The next morning, sprinkle the walnuts on top and gently press them down into the oatmeal with your hands.
6. Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.
7. Cool the oatmeal for 5-10 minutes before serving. Enjoy with a splash of almond milk and drizzle of maple syrup if desired.