Frankly, this recipe is the result of a failed kitchen experiment. I was trying to make vegan/gluten free/sugar free apple crisp. Good luck with that, right? Instead, what I got is more of an apple cinnamon baked oatmeal – perfect for breakfast, not too enticing for dessert. Likely as a result of not using butter, this didn’t stick together as a crisp would. It’s also not overly sweet (given the lack of sugar), making it a healthy way to start your day.
On a rainy, cold day – heat some of this up. Use it as a topping on yogurt or add a splash of almond milk to it. It’s a nice breakfast food that you can make for a crowd. The oatmeal will supply you with iron, the crushed walnuts and almonds add fat, calcium, and protein, and the cinnamon is a nice anti-inflammatory.
- 1 cup oatmeal
- ¾ cup walnuts
- ¼ cup almonds
- 1 lemon
- 4-6 apples
- Dash of salt
- 2 Tbsp or more cinnamon
- 1 tbsp Vanilla extract
- 1-2 tbsp Pure maple syrup
- ¼ cup coconut oil + more for greasing the pan
Preheat the oven to 375 F. In a food processor, pulse the walnuts and almonds into a coarse, sand-like texture:
In a separate bowl, combine the oatmeal, nut-mixture and cinnamon together. Add a dash of salt Stir in ¼ cup of coconut oil, vanilla extract, maple syrup. Mix together.
Chop the apples into small pieces (many recipes call for removing the skin; I don’t think it’s necessary for this recipe. If you’re buying organic apples, removing the skin removes a bunch of the nutrients, so I opt to keep the skin intact.) Add the juice from 1 lemon to the apples and add cinnamon. Stir well.
Now, lightly grease the baking dish with coconut oil. Combine the dry mixture and apples. You can layer a thin layer of the oatmeal mixture onto the bottom of the greased baking pan, and then pour the apples on top. Add the oatmeal mixture on top of that.
Place in the oven and let it bake for about 30 minutes. The top should get a little crispy, and the apples will be visibly cooked. Your house should smell amazing, that’s how you know you’re doing it right 🙂