A cozy breakfast, Apple Walnut Baked Oats with Cranberry Crumble comes together with ease in this hearty breakfast! A snap to pull together, with a make ahead option and perfect for the coldest months of the year. This recipe is vegetarian or vegan and easily gluten free.
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Our Fast-Paced Lives
Are you feeling the pinch of the holiday season? I’m still trying to figure out where the year went, as if my head is spinning. A whole year… done. History. How does it zoom by so fast, despite everything this year?
Is it true the older you get the faster it goes?
I’ve been implementing some practices this year that I hoped would slow this train, but it doesn’t seem to be working out. Yoga, most recently, being more mindful, and meditation, are at the top of my list… but I still feel like I blinked and the year is gone.
And while there are some goals I’m happy to have set and completed, there was so much more on my list. How about you? How are you feeling about time and goals?
I often hear the word balance and that we’re striving for this in our lives. I get that when referring to food. But when it comes to daily living and our hurried, full and often over-scheduled lives, I wonder if balance is achievable. Is this a result of our wanting to accomplish so much in a relative short period of time? You overachievers know what I’m talking about.
Your brain is racing 24/7 because you’ve so many ideas and things you want to do, people to see, lists to make, issues to resolve, errands to run, workouts to have, family to spend time with, Instagram and Facebook connections, food to make, eat, sleep, and then there’s time for you… YOU! Where do YOU fit into the equation?
Oh, did I forget to mention, work?
A Time for Slowing Down
Especially during the holiday season.
Which brings me to this Apple Baked Oats with Cranberry Crumble recipe. Warm and cozy, this recipe is for lingering a bit longer at the breakfast table. Baked oats are that kind of cozy. And they help slow us down in a way.
These apple baked oats are more than just oatmeal though. Not that oatmeal is boring. It just needs a little bit of sparkle in the form of spice, crunch and color.
How to Make Apple Baked Oats
Easy and so delicious, the components of this recipe can be made ahead and assembled later. Hehere’s how to make em’ (see recipe card below for full details):
- First, whiz up that cranberry crumble in the food processor, then the date butter.
- Second, mix up the oat/walnut/spice mixture with water.
- Third, stir the date butter into the apples, then start layering the components.
- Next, in a baker, layer the apples and date butter, then the oat mixture, then top the oats with that mouthwatering cranberry crumble. If you want to make this ahead, check the *notes section. It’s doable!
The scent of this intoxicating breakfast wafting through the house on an early Winter morning while sipping a cup of coffee is pure cozy.
This is a breakfast that feeds a small crowd and the best part? It’s a snap to pull together. This baked oatmeal makes room for YOU time in the quiet early morning hours. Okay, maybe a bit idealistic, but hey, something to strive for, eh?
A Few Recipe Notes
- The ingredient list is long, but it’s mostly spices used again throughout each component. Don’t let the list dissuade you.
- Gluten Free? Yes please! Use gluten free oats in place of regular oats.
- Vegan Baked Oats? You got it! As written, this recipe is vegan.
- Make Ahead Ready? Simply whip up the components and assemble the next morning.
I’d love to hear how you take care of YOU, during these crazy Holi-Days, balancing time and goals. Leave a comment below.
More Healthy Breakfast Recipes to Love
- Overnight Peanut Butter Oats
- Overnight Turmeric Chia Oats
- Pumpkin Porridge
- Matcha Ginger-Orange Green Smoothie
- Maple Pecan Granola
- Banana – Oat Waffles
Apple Walnut Baked Oats with Cranberry Crumble Recipe
For the Crumble:
For the Date Butter:
For the Oats:
- Pure Maple Syrup for drizzling
- Preheat oven to 350F (180C). While the oven is preheating, toast the walnuts for both the oats and crumble for about 8-10 minutes or until they are fragrant and toasty. Chop and set aside.
For the Crumble:
- In a food processor add the cranberries, 1/3 C (44g) toasted walnuts, maple syrup, cinnamon and nutmeg. Pulse until a rough crumble forms. Scoop out into a bowl and set aside.
For the Date Butter:
- Wipe out the food processor and add the dates, coconut oil, cinnamon, vanilla, salt, and lemon juice. Pulse a few times just to get the mixture going. Scrape down the bowl. With the processor running, add a steady stream of water. Scrape down the bowl and process again until smooth. The mixture should be thick but spreadable. Mix this up with the apples.
For the Oats:
- In a medium mixing bowl, add the the remaining walnuts, oats, cinnamon, nutmeg, cloves, anise, salt, and baking powder. Mix well. Mix the vanilla extract and water and pour over the oat mixture. Stir well.
- Spray the bottom of a medium (at least 8" x 11" or 20cm x 27cm) casserole dish with pan spray.
- Spread the date/apple mixture in the bottom of a casserole dish. Pour the oat/water mixture over the top. Spread evenly. Use your fingers to sprinkle the crumble mixture evenly over the top of the oats.
- Bake uncovered for 40-45 minutes.
- Serve with plenty of maple syrup.
- Store leftovers in a covered container for up to three days. Rewarm at 350F (180C) for 15 minutes.
Baked Oatmeal inspired by Jamie Oliver