Apple Cinnamon Baked Oatmeal with Plant Protein

Name: Apple Cinnamon Baked Oatmeal with Plant Protein
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 cups gluten-free oats (the old-fashioned flake kind, not steel-cut); 1 TBSP chia seeds; 1 1/4 cup unsweetened plain or vanilla plant milk of your choice (i used oat); 1 1/4 cup water; 2 scoops Niyama Vanilla Plant Protein; 2 apples, peeled, cored and chopped into small chunks - you can dice them fine or leave them chunky depending on how you like them; 1 1/2 tsp cinnamon (Ceylon if available); 1/2 tsp nutmeg; 1 tsp baking powder; 1/2 teaspoon sea salt or pink salt; 1/4 cup maple syrup (optional but yummy); 2 TBSP coconut oil, melted - plus extra for oiling pan

Apple Cinnamon Baked Oatmeal with Plant Protein - Niyama Wellness

Jan 19, 2021

Anyone who knows me, knows I love oats. I don't eat a lot of grains, and really struggle with gluten/wheat (though occasionally i make exceptions if i think it's really going to be worth the tummy discomfort that follows- hello homemade pasta or pizza!), but gluten-free oats and i are good friends. I love them in overnight oats, in baking, in pancakes, and in old fashioned hot oatmeal cereal. They are comforting, delicious, and so satisfying. I've made baked oatmeal a few times (there is a Smitten Kitchen recipe with pears and vanilla bean that is a household fave) and i was so impressed with how you could make it the night before and then cut into squares and reheat in the morning for a quick, super-satisfying breakfast. But like most cereal-type breakfasts, i find them a bit lacking in complete protein, so it wasn't something i'd eat regularly.

I played around with the flavours and ratios in this, and the result is sooooo good. I don't know why i wasn't making this sooner! Especially in the colder months when a warm breakfast feels so good, the textures and flavours in this really hit the spot. It's now a perfect breakfast option.

I like mine reheated and drizzled with a bit of coconut yogurt, but my youngest daughter prefers it warm with whipped cream and drizzled with maple syrup - for breakfast, snack, or dessert. But it's also good cold too, so I'll probably be doing a berry themed one in the summer.

Enjoy!