Cinnamon Apple & Walnut Baked Oats
This warm, cozy baked oatmeal combines sweet grated apple, hearty oats, and crunchy walnuts with a protein-rich yoghurt and egg base. It bakes up into a delightfully satisfying, cake-like breakfast that feels indulgent while keeping you fueled for hours.
Organic Rolled Porridge Oats 1kg (Sussex Wholefoods)
80g rolled oats
Broken Walnuts 1kg (Sussex Wholefoods)
30g walnuts, roughly chopped
Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)
1 tsp ground cinnamon
Gluten Free Baking Powder 130g (Freee by Doves Farm)
1 tsp baking powder
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
Pinch of salt
Almond Drink, Organic 1 Litre (Rude Health)
120ml vegan milk of your choice
Vanilla Paste 100ml (LittlePod)
½ tsp vanilla extract
Other Ingredients
- 1 medium eating apple (about 150g), grated (skin on)\
- 1 large egg
- 150g Greek yoghurt
Method
- Preheat your oven to 180°C fan (200°C conventional). Lightly grease a small baking dish (about 20cm square).
- In a medium mixing bowl, whisk together the Greek yoghurt, egg, milk and vanilla extract until smooth.
- Stir the oats, grated apple, cinnamon, baking powder and salt into the wet mixture until well combined.
- Gently fold in most of the chopped walnuts, setting a small handful aside for topping.
- Transfer the mixture into your prepared baking dish and scatter the reserved walnuts evenly over the surface.
- Place in the oven and bake for 30–35 minutes, or until the top is golden brown and the centre is just set.
- Allow the bake to cool for 5 minutes. Serve warm with your choice of toppings, such as extra Greek yoghurt and fresh fruit.
