If you’re looking for the perfect marriage of apple crumble and a healthy bowl of oats, this is it! I eat oats every morning for breakfast and I was excited to find a way to switch it up. The recipe is perfect for fall and winter mornings. Warm oats, crisp apples, crunchy nuts. It has a slight sweetness from the cinnamon and maple syrup and a rich nutty flavor with the addition of tahini, or sesame paste. It was also perfect to store and reheat to eat throughout the week!
How to Bake Oatmeal
If you haven’t tried baked oatmeal, you MUST! For me, it feels like I’m enjoying a dessert, like apple pie. It has a warm, nutty, flavor with a crunchy texture. The best part is your home will smell so sweet and amazing. It will feel like Fall. The addition of Tahini in this recipe adds a nutty flavor and provides healthy fats. It also helps to bind the oats. Feel free to sub any nut butter you would like, such as almond, hazelnut or peanut. To make Baked Oats, all you need is
- Rolled Oats (Hold their shape better than quick oats)
- 2 Apples
- Cinnamon
- Plant Milk of choice
- Tahini
- Cinnamon
- Maple Syrup
- Vanilla Extract (optional)
- Toppings of Choice: I chose pecans, sunflower seeds and dried cranberries.
Just combine all the ingredients well in a mixing bowl and bake in a 400° oven until crispy and golden on top, about 20-25 minutes. Feel free to serve with some extra sunflower seeds on top, a drizzle of maple syrup and more tahini!
Baking Apples
Different apples hold up differently when baked. I chose Braeburn apples. They hold their shape and have a slightly tart flavor. Granny Smith, Honeycrisp and Pink Lady do so also. If you would like to have softer apples that blend into the dish feel free to choose a softer apple such as Gala.
Tips on Reheating
When refrigerated, the oats absorb more liquid. You may need to reheat and add plant milk if this happens. Also feel free to sprinkle extra nuts on top for extra crunch.
Baked Cinnamon Apple Tahini Oats
Ingredients
- 1 1/2 cups rolled oats
- 2 apples, chopped into bite sized pieces (I used breaeburn)
- 1 cup almond milk or milk of your choice
- 2-3 tbsp maple syrup
- 3 tbsp tahini paste
- 1/3 cup chopped pecans or nuts of choice
- 1/4 cup pumpkin seeds optional
- 2 tsp ground cinnamon
- 1/3 cup dried cranberries
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
Instructions
- Preheat the oven to 400° F
- In a large mixing bowl, combine all ingredients and mix well.
- Add ingredients to a baking dish or cast iron skillet and spread so that it is even.
- Optional, add a few slices of apples (as shown in the picture) on top for a pretty finishing touch.
- Bake for 20-25 minutes until the top starts to brown and the apples are cooked.
Toppings
- When you remove from oven, feel free to top with pumpkin seeds and more tahini and maple syrup, if desired.
Notes
- Once refrigerated, ingredients may dry out. If this happens, reheat and add more plant milk if needed.
- Feel free to substitute any nut butter for Tahini and any plant milk for almond milk.
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