This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.
You CANNOT go wrong with apple and cinnamon baked in an oatmeal, right? This flavor combination reminds me of the little oatmeal packets I used to have when I was a kid, but of course cleaned up and using whole ingredients that I feel good about baking with and eating. It’s so easy to put together, using only one bowl and once it’s mixed together you place it in the oven and forget it. It’s perfect for breakfast, an after school snack or to bring along to a potluck.
What is baked oatmeal?
Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!
How do you make baked oatmeal?
It’s so easy!
Combine your dry ingredients.
Add in your wet ingredients.
Pour into your greased, or lined with parchment paper, baking dish.
How do you serve baked oatmeal?
There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.
If you like this oat recipe, check out these others:
Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan and placing it inside.
In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, oil, and vanilla and whisk to fully combine.
To the wet ingredients add oats, baking powder, chia, cinnamon, salt and grated apples and mix until fully combined.
Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.
We topped the oatmeal bake with a few pieces of diced apple. Reserve a small piece of the apple before grating if desired to top the oatmeal bake with.
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This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.
Gluten Free Apple Pie
If you must know how to make one pie out there, THIS IS THE ONE. We knew when we were planning our apple recipes for this month that we had to include a Gluten Free Apple Pie because it is such an iconic American dessert, and for good reason! Apple pie is a must-make during the fall season: at least once!
This recipe is definitely staying true to what we believe is a classic apple pie with juicy cinnamon and spice apples encased in a buttery pastry. We turned to our favorite pie dough that uses almond and tapioca flour and butter. If you are dairy free and are looking for a substitute for the butter in the crust, palm shortening or a non-dairy butter can work but it alters the flavor of the crust a bit. We also use tapioca flour in the filling to thicken the pie.
We use a combination of gala and granny smith apples in this pie, but if those aren’t available check out this apple guide to figure out which apples are best for baking.
TIPS to make pie baking easy peasy:
Make the crust 1-2 days ahead of time.
Roll the crust out ahead of time. Place the bottom crust in a tin and cover with plastic. Place the top crust on a parchment lined baking sheet, and cover with plastic wrap. This ensures it doesn’t dry out. You can do this a day ahead or a few hours ahead of time. It also makes it easier to work with the crust since it’s already cold. If you are choosing to weave a lattice do so on a piece of parchment paper. When ready to place on the top crust of the pie simply invert the lattice from the parchment on to the filled pie.
When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
When placing the apples inside of the rolled out dough, make sure to pack them in tightly! This reduces the chance that the filling will shrink when baking and leave a gap between the apples and top crust.
Make sure the crust is cold when rolling it out and working with it. If it’s getting too warm and melty, place it back in the refrigerator for 10-15 minutes.
Make the whole pie a day ahead of time! You can leave it at room temperature, covered, for 24 hours. Simply place in the oven at 350 for about 10-15 minutes to warm up, if desired.
We chose to weave a lattice to top our apple pie, to show it can be done with gluten-free crust, but it is totally not necessary. You can simply place a rolled out crust on top with a few slits for steam to escape, or you could roll out the crust and stamp a few decorative designs or apple cut outs on it. If you do want to do a lattice, it’s easier with this crust if you use bigger strips of pastry. And, I may sound like a broken record here but make sure your pastry is cold while you are working with it! We definitely had to place the pastry back in the refrigerator at least once between the rolling out the pastry and weaving the lattice. So when in doubt, chill the pastry for 10 minutes and you’ll have an easier time.
In a food processor combine almond flour, tapioca flour, and cold butter and pulse until the butter is broken down into pea-sized pieces.
Add in egg and honey and process until the dough comes together.
Shape dough into two round disks, wrap in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight.
To Prepare Crust and Filling:
Preheat the oven to 350ºF. Remove one dough disk from the refrigerator (leave the other chilling). Between two sheets of parchment, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin.
To make the filling: In a large mixing bowl combine the sliced apples, lemon juice, coconut sugar, tapioca, vanilla, salt and spices and toss until combined. Spoon apple mixture inside pastry lined tin and place back in refrigerator while rolling out the top crust. (See note)
Roll out the remaining dough disk to an 11" circle. If you are making a lattice, cut the dough into 8 or 10 strips (depending on your lattice ability!) and weave the lattice on a sheet of parchment.
Remove chilling filled pie from refrigerator and either invert lattice on to the top of the pie, or place the whole rolled pastry on top. Seal the pastry pieces together, and crimp the crust, if desired. If covering the pie make sure to slice in a few holes to let the pie vent. If at any point during the process of making a lattice or placing on the pastry the pie crust gets too warm and is difficult to work with place in the refrigerator on sheet tray until cool enough to handle 10-15 minutes.
To Bake Pie:
Brush crust with egg wash, and coarse sugar, if using and place on a rimmed baking sheet and bake until apples are tender, about 1 hour. If crust is browning too quickly, tent with aluminum foil. Bake until apples are tender and filling is bubbling.
Let cool at least 1 hour before serving, but best to wait at least 4 hours. Once baked the pie can remain at room temperature for about 24 hours. Any longer than this and it should be stored in the refrigerort and briefly warmed up before serving.
We use a deep dish 9" pie plate to make our pies and fit about small to medium apples. If you pie pan isn't a deep dish, you may want to use 1-2 less apples.
When placing the apple mixture inside, try to leave as little space as possible between apple slices by moving them around a bit to help them fit as tightly as possible. This makes sure you can pack in as much apple flavor in your pie, and so that your apple filling doesn't sink during baking.
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These Gluten-Free Apple Scones are the perfect fall baking recipe. They are light and crumbly and full of apples and cinnamon. They are such a treat to serve to serve on crisp fall morning! I am so excited that we’ve finally perfected the ultimate gluten-free scones that will be the hit of your weekend brunch, the star of the dessert table, or the perfect snack!
Gluten-Free Apple Scones
While I have a few other scone recipes on this site and in my book, I’m really excited about these super fall Gluten-Free Apple Scones! They are light in texture but heavy on apple flavor! We had a few rounds of recipe testing on this one, to get just the right crispness on the outside and to incorporate as much apple flavor as we could. We love to serve them with apple butter for an extra oomph of seasonality!
There are a few tricks you need to use in order to get crispy edges on these scones. Because we often stay away from gluten-free mixes and typically use a blend of almond and coconut flours on this site, it meant we were dealing with a dough that has a lot more moisture. Don’t be afraid when the dough you’ve mixed is a little wetter than you would imagine. We have a longer baking time on these scones to ensure crispness, and instruct you to (gently) move the scones around the baking tray a bit so all parts of the scones get crispy. Follow the directions and we’re sure you’ll get just the right texture!
How do you make gluten-free scones?
Gluten-free scone recipes are a bit different from traditional scone recipes, but typically follow the same steps. The batter does look a bit different, but we were pleased with the outcome of these gluten-free scones.
Whisk together the dry ingredients!
Add in cold butter and quickly blend into the flour.
Add in the wet.
Pat scone batter into a round on the baking sheet. Don’t free if it’s a little wet! Cut it 8 times to get scone shape.
Brush with egg wash, and sugar and bake!
Cut scones once more, bake again, and then remove from oven one last time to shift the scones in the opposite direction to ensure an even crispness, and return to oven to finish baking.
This vegan smoothie packed with fiber loaded fruits and vegetables is just what you want for breakfast! Our make-ahead high fiber smoothie freezer pack is super quick to put together, and in bulk if you want, and whizz up in a blender right before you head out the door. It’s naturally gluten-free and totally the cool breakfast you want to grab on your way out the door.
High Fiber Smoothie
We are on week 3 of our Make-Ahead Freezer Smoothie Pack series! You all know I believe that food can play a big part in not only keeping the body healthy, but also healing the body, so we are doing a series of 4 nutritionally-minded smoothie packs that target specific health benefits! At the end we’ll do a round up and a bonus 30 Budget-Friendly Smoothies guide!
Today we’re going to talk about why it’s important to consume foods that are rich in fiber and what foods are the best to do this.
Why is Eating Fiber Important
It’s easy to overlook fiber as an important part of a well-rounded diet but it is an essential one! Some of the benefits of a fiber-rich diet: it helps slows the absorption of sugar in our blood stream and keeps glucose levels low, it helps keep our digestive system healthy and regular, and it can lower cholesterol and prevent heart disease and it helps us feel full longer.
What Foods are High in Fiber
Being gluten-free, I have to be conscious of including fiber-rich foods in my diet because taking wheat out of a diet also takes out an easy source of fiber. Fresh fruits and vegetables are a great source such such as berries, broccoli, whole potatoes, artichokes and apples.
Some of the high fiber whole foods we are including in our smoothie are blueberries, cauliflower, apples, spinach and flax seeds! We also include lemon here to keep the apple from browning, make sure to squeeze the juice on it.
Do Smoothies Take Away Fiber?
No! Blended fruit doesn’t loose fiber because you’re still using the whole fruit! It is juiced fruit that looses the fiber.
Stay tuned for the rest of the make-ahead smoothie freezer pack series:
Toss apple with lemon juice to prevent browning. Place all ingredients except almond milk into a freezer safe bag. Freeze until ready to use, up to 1 month.
Combine all ingredients, including almond milk in a high speed blender.
Blend until creamy, adding additional liquid if necessary.
You can substitute fresh fruit, but we find it easier to buy prepped frozen fruit for these smoothies
You can substitute 1/2 cup greek yogurt for an equal portion of the almond milk, to make for a creamier smoothie.
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I am so excited to share today’s delicious recipe over on the amazing blog Mommypotamus! I am so excited to be guest posting for Heather today. I have loved her blog since I started blogging myself! She is smart, funny, and has such amazing resources that we use in our own home daily. And I mean come on, how cute are those kiddies?!
Now, these apple fritters are just the perfect treat. They are super delicious and are not overly sweet (though you can pile on the ice cream and make it a sweet treat)! They are also E-A-S-Y, which is always a win in my book. Think after school snack, after dinner treat, or hot spiced goodness paired with a pair of coffee over breakfast with friends!
January is here and with that comes new goals, resolutions, and tons of healthy eating/detoxing from the holidays! Are you in the same boat? I’m doing a combination of a candida detox/whole30/21dsd! Basically, low/no sugar, real whole foods (no paleo baked goods), and lower carb. I’ve heard from many of you that you’re doing similar programs, and whether you’ve started one or are just trying to start off the new year on the right note, this post is for you!
I made you possibly my new all-time favorite dinner. This Roasted Salmon dish is the perfect light & healthy dinner option that’s packed with your favorite winter flavors! Paired with sautéed garlicky kale and topped with an apple fennel salad, it’s easy enough for a weeknight dinner and elegant enough to impress your weekend guests!
Scroll down for the recipe!
But first… I’ve teamed up with the ladies for another month on great eats. This month focusing on detox-friendly food to nourish and kick-start your 2015. Please welcome Brittany from Eating Bird Food to the group!
All that, plus… Enter to win a $125 Amazon gift card to support you in your effort to eat healthy in 2015.
Brittany from Eating Bird Food made you superfood energy balls that have a base of oats and almond butter and are studded with a blend of superfood berries including goji berries, inca berries and mulberries. They’re a healthy on-the-go snack option with enough sweetness to satisfy a sugar craving.
Taylor from Food Faith Fitness made you a protein and super-food packed smoothie bowl that is made extra creamy with Greek yogurt and avocado. It’s swirled with cashew cream for the perfect nutty note.
Kelly from Nosh and Nourish made you the most gorgeous juice ever! A large pile of vegetables and fruits becomes one nutrient-loaded glass of juice. This Super Yellow Juice is overflowing with vitamin C from the bell peppers and rutabega and is great at aiding in digestion and boosting your immunity!
Now, for the salmon dish that is perfect for your weeknight meal or your classy dinner party! Packed with nutrients, easy to prepare, Whole30-approved, deliciousness! You’ll leave the table beyond satisfied and wanting more, promise!
I’ve been topping the apple fennel salad on all of my leafy green salads lately, too!
Roasted Salmon with Apple Fennel Salad over Garlicky Kale & detox recipes
Add in massaged kale and sauté until wilted, sprinkle with sea salt as desired
While cooking, place oven on broiler (high) and place salmon into the oven
Broil for 7-9 minutes based on size of your fish
Plate by placing kale down, salmon on top, and apple fennel salad to garnish
*One head if you are roasting your garlic first, 2 cloves if you are just sautéing with garlic
**You don't have to use roasted garlic, you can simply sauté your kale with garlic while cooking
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