Vegan Gluten-Free Apple Cinnamon Baked Oatmeal
4-6 large apples, any local variety (2 apples if using a baking dish instead of apple bowls)
2 cups oats
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 cup plus 2 tablespoons milk
½ cup applesauce
¼ cup maple syrup
½ tsp vanilla extract
1 tablespoon melted coconut oil
¼ cup pecans, chopped
1 tablespoon turbinado or brown sugar
cup pomegranate seeds (optional)
oven to 350 degrees F.
a medium bowl, stir together oats, baking powder, salt, cinnamon, and nutmeg.
In another medium bowl, stir together milk, applesauce, maple syrup, vanilla,
and coconut oil.
If using apples as bowls, cut top 1/2" off each apple. Using a melon baller or spoon, carefully scoop out all the apple flesh and core, leaving 1/4" rim. If baking oatmeal in a baking dish, lightly coat a 9 x 13 inch baking dish with cooking spray. Add scoops of flesh from two of the apples to the bowl of wet ingredients, and discard or snack on the rest (or drizzle it with lemon juice and save for . Stir the oat mixture into the wet ingredients. Spoon into apple bowls right to the top, or transfer to baking dish. Sprinkle with pecans and turbinado sugar. If using apple bowls, place into a baking dish. Bake for 30 minutes.