Overnight Apple-Cinnamon Oatmeal Breakfast Bake
- Total Time: 45
- Category: Breakfast
- Diet: Gluten Free
Ingredients
Scale
- 2 cups Gluten Free Old Fashioned Oats
- 1 1/2 tsps Cinnamon
- 1/2 tsp Freshly Ground Nutmeg
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 cups Unsweetened Almond Milk
- 2 tbsps Ground Flax Seed (a.k.a. flaxmeal)
- 1/3 cup 100% Pure Maple Syrup
- 2 tbsps Coconut Oil (melted)
- 1 tbsp Vanilla Extract
- 2 Apple (medium, cored and chopped)
- 1 cup Pecans (coarsely chopped)
Instructions
- Line a 9×9-inch pan with parchment. Set aside.
- In a large bowl, combine dry ingredients (oats through salt). In a medium bowl, combine wet ingredients (milk through vanilla) and whisk. Pour wet into dry and stir until no dry bits are evident.
- Mix in chopped apples and pecans and then pour into pan.
- Cover and refrigerate overnight, if desired. When ready to cook, preheat oven to 350-degrees and bake 35-45 minutes or until set it the middle. Tent with foil if browning too quickly.
- Enjoy slightly warm with your favorite toppings (vegan butter was a “win” in my house!)