Ingredients
Directions
Preheat the oven to 350 degrees F and line individual 4” ramekins with pieces of parchment paper or lightly spray with oil.
Make the chia egg: Add the chia and water to a small bowl, stir, and set aside.
Mix together the wet ingredients: In a medium bowl mix together the milk, apple cider vinegar, banana, applesauce, and vanilla extract.
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.
Combine the wet ingredients with the dry ingredients.
Fold in the chia egg.
Stir in the apples and walnuts.
Divide the apple oatmeal bake batter into the four parchment-lined or lightly sprayed ramekins and bake for 30 minutes.
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
Directions
Preheat the oven to 350 degrees F and line individual 4” ramekins with pieces of parchment paper or lightly spray with oil.
Make the chia egg: Add the chia and water to a small bowl, stir, and set aside.
Mix together the wet ingredients: In a medium bowl mix together the milk, apple cider vinegar, banana, applesauce, and vanilla extract.
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.
Combine the wet ingredients with the dry ingredients.
Fold in the chia egg.
Stir in the apples and walnuts.
Divide the apple oatmeal bake batter into the four parchment-lined or lightly sprayed ramekins and bake for 30 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.