Name: Overnight Apple-Cinnamon Oatmeal Breakfast Bake
Total time: 45 min
Ingredients: 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)

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)

Cook Mode Prevent your screen from going dark

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!)