Posted in Recipes on 17.11.2017
Apple & Cinnamon Baked Oats
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 8 bars Print recipe?
I’m always looking for new ideas for make ahead breakfasts – something that’s just easy to grab and go. One of our staples is baked oats. We love oats. Like LOVE love them. Hot, cold, overnight, baked, in cookies, smoothie thickener – you name it, we will probably chuck oats in it. If you’re trying to live gluten free they’re a bit of a life saver. Tasty, filling, versatile and with quite a few health benefits:
- Oats are full of antioxidants – essential for a healthy diet, protecting the body from harmful molecules called free radicals
- They also have a low glycemic index – great if you’re trying to level and maintain troublesome glucose levels
- They’re high in fibre
- Oats are a great energy boost – they contain complex carbohydrates and are packed with protein which fill the body with energy and because they’re absorbed slowly in the body they help keep you fuller for longer!
- They contain a healthy dose of iron – essential for red blood cell formation
Not bad for a little oat huh?!
It’s also currently winter and while Phil and I love our freshly juiced juices, winter calls for something that not only has all these health benefits but also ‘sticks to your ribs’ a bit – and oats are just perfect for this ? I fell in love with baked oats with these Acai and Strawberry ones. Till I added chocolate to them and turned them into something that should be dessert but you can legitimately sit and smugly eat for breakfast. Ahhh, thank you adulthood. Dessert for breakfast with no guilt or judgement.
But for variety’s sake and because it’s the season of all things cinnamon, friends I give you spicy, sweet, apple-y, definitely moreish Apple & Cinnamon Baked Oats. If it were up to me I’d have thrown in a handful of sultanas too but I have someone who, while he’s learning to accept sultanas aren’t chewy bits of horror, still believes he doesn’t like them. It’s getting better, he’ll eat them in these Teacakes quite happily. Just don’t tell him they’re in there.
If you’re concerned that the cooked apples actually look more like they’re BBQ flavour it’s because I’ve use Saigon cinnamon.
It’s one of the sweetest and strongest varieties of cinnamon and has a vivid orange/red colour when powdered. Hence the BBQ look. So as long as you close your eyes while eating this you won’t be expecting hicory smoked flavoured baked oats.
If you make these Apple & Cinnamon Baked Oats or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Apple & Cinnamon Baked Oats
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 8 bars
- 3 apples – peeled and diced
- 2 tsp ground cinnamon
- 1 tsp coconut oil
- 1 tblsp ground flax seeds
- 2 large ripe bananas – peeled
- 1 cup almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 cups rolled oats
- First up, put the apples, cinnamon and coconut oil into a medium saucepan and gently cook over a medium heat for around 15 minutes until soft
- While the apples are cooking, preheat the oven to 170 Fan / 190 C / 375 / Gas 5 and line a 9 x 9 inch baking tin or dish with parchment
- In a small dish mix the ground flax seeds with 3 tblps water to make a flax 'egg' and set aside while you prepare everything else
- Break the bananas into chunks and put into a large bowl. Mash with a fork or potato masher
- Add the remaining ingredients - almond milk, maple syrup, vanilla, baking powder and rolled oats along with the flax 'egg' and stir until well combined
- Tip this into your prepared baking tin, pushing out to the edges and flattening as you go. It's quite a liquid mixture so should spread easily
- Scatter the cooked apples on top of the oats and bake for 40 minutes until set
- Serve warm or cool completely and chill in the fridge for up to 5 days. This also freezes really well, ready for an easy grab and go breakfast - simply defrost the night before!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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