Celebrate the autumn season with a naturally sweet and perfectly spiced Apple Walnut Bake. Juicy apples, cinnamon, ginger and walnuts are the perfect combination of warm, sweet, and nutty flavors to add to fiber-rich oatmeal. Once baked the oats take on a gooey and chewy texture that is simply delightful with the tender apple bits and nutty walnuts. What’s more, this warm bake is heavily straight out of the oven, and tastes even better as leftovers for breakfast the next day!
Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
Chia Egg
2tbspchia seeds
6tbspwater
Wet Ingredients
1cupplant-based milk (unsweetened)
2tbsporganic apple cider vinegar
½cupripe banana (mashed)
½cuporganic applesauce (unsweetened)
2tspvanilla extract
Dry Ingredients
2cupsorganic rolled oats
¼cupalmond meal
¼cupcoconut sugar (or date paste, see Chef’s Notes)
2tspbaking powder
2tspground cinnamon
¼tspground ginger
¼tspground nutmeg
2pinchessalt (optional)
1cuporganic apples (chopped)
1cupwalnuts (chopped)
Directions
1
Preheat the oven to 350 degrees F and line individual 4” ramekins with pieces of parchment paper or lightly spray with oil.
2
Make the chia egg: Add the chia and water to a small bowl, stir, and set aside.
3
Mix together the wet ingredients: In a medium bowl mix together the milk, apple cider vinegar, banana, applesauce, and vanilla extract.
4
Mix together the dry ingredients: In a large bowl, mix together the rolled oats, almond meal, coconut sugar, baking powder, cinnamon, ginger, nutmeg, and salt, if using.
5
Combine the wet ingredients with the dry ingredients.
6
Fold in the chia egg.
7
Stir in the apples and walnuts.
8
Divide the apple oatmeal bake batter into the four parchment-lined or lightly sprayed ramekins and bake for 30 minutes.
9
Remove from the oven and allow to cool for 5 minutes before serving.
Chef's Notes
Substitutions Instead of a chia egg, use a flax egg (one tablespoon of flax meal to three tablespoons of water).
In place of almond meal, use oat flour.
Sugar-free Use date paste in place of coconut sugar. You may need to reduce the amount of plant-based milk by ¼ cup.
Storage Place leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Chia Egg
2tbspchia seeds
6tbspwater
Wet Ingredients
1cupplant-based milk (unsweetened)
2tbsporganic apple cider vinegar
½cupripe banana (mashed)
½cuporganic applesauce (unsweetened)
2tspvanilla extract
Dry Ingredients
2cupsorganic rolled oats
¼cupalmond meal
¼cupcoconut sugar (or date paste, see Chef’s Notes)
2tspbaking powder
2tspground cinnamon
¼tspground ginger
¼tspground nutmeg
2pinchessalt (optional)
1cuporganic apples (chopped)
1cupwalnuts (chopped)
Directions
1
Preheat the oven to 350 degrees F and line individual 4” ramekins with pieces of parchment paper or lightly spray with oil.
2
Make the chia egg: Add the chia and water to a small bowl, stir, and set aside.
3
Mix together the wet ingredients: In a medium bowl mix together the milk, apple cider vinegar, banana, applesauce, and vanilla extract.
4
Mix together the dry ingredients: In a large bowl, mix together the rolled oats, almond meal, coconut sugar, baking powder, cinnamon, ginger, nutmeg, and salt, if using.
5
Combine the wet ingredients with the dry ingredients.
6
Fold in the chia egg.
7
Stir in the apples and walnuts.
8
Divide the apple oatmeal bake batter into the four parchment-lined or lightly sprayed ramekins and bake for 30 minutes.
9
Remove from the oven and allow to cool for 5 minutes before serving.
