I love oatmeal because it’s filling, warm and hearty. I also love that it made my whole house smell like a crisp Fall day. This recipe caught my eye this morning because I’m in somewhat of a breakfast rut and wanted to mix it up a little. My friend bought me the Oh She Glows cookbook by Angela Liddon for my recent birthday and I was overwhelmed by all the delicious sounding breakfast recipes! I’ve been really loving pear lately and anything with maple and cinnamon is a no brainer. I also wanted to have leftovers for tomorrow mornings breakfast.
I always use real, whole ingredients when I bake, which means that I avoid using any added, refined sugars such as white sugar because it has been undergone a chemical process where the nutrients have been stripped. We all know that sleepy-sluggish feeling after eating cake, cookies or ice cream; that’s the refined sugar causing a rapid rise in blood sugar that could raise your risk of diabetes and other chronic problems. There are no nutrients in refined sugars, so why use them? Instead, opt for whole foods that give your body energy and nutrients. Remember, you are what you eat!
The maple syrup and cinnamon in this recipe are high in antioxidants, are anti-inflammatory and are loaded with vitamins and minerals. The cinnamon adds so much delicious flavor without any added sugar. I am a cinnamon-holic and put it on everything from coffee and toast to curry and sweet potatoes. Because of its naturally sweet taste, adding cinnamon to foods and recipes can help you cut down on your sugar intake. Win!
A little bit of cinnamon goes a long way too. As little as ½ teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, and immunity. It is also great for dental and skin health due to its anti-biotic and anti-microbial effects.
The ingredients were easy to throw together and it took me about 20 minutes from prep to oven. Before I cook or bake anything, I always put all of the ingredients on the counter with measuring cups so that I’m a little more organized. I think this helps speed the process up a little.
This oatmeal is comfort food. It was perfectly sweet, crispy, filling and the perfect start to a busy week. I will definitely make this again and again!
- 2 1/4 cup gluten-free rolled oats
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 2 cups unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 apples, diced (I used Gala apples)
- 1 ripe pear, diced
- Preheat the oven to 375 degrees F. Lightly grease a 2-quart casserole dish.
- In a large bowl, combine the rolled oats, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.
- In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.
- Pour the liquid mixture over the oat mixture and stir until combined. The mixture will be soupy. Stir in the diced apples and pear.
- Spoon the oatmeal into the casserole dish and smooth out the top.
- Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.
- Cool the oatmeal for 5-10 minutes before serving. Enjoy with a splash of almond milk and drizzle of maple syrup if desired.
- Cool the oatmeal completely before wrapping it up and placing it in an airtight container. It will keep in the fridge for 5 to 6 days or in the freezer for 2 to 3 weeks.
Adapted from the Oh She Glows Cookbook, by Angela Liddon.