Blueberry Apple Pie Baked Oatmeal
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 1/2 cups almond milk
- 150 g (2 cups) rolled oats certified gluten free if necessary
- pinch of pink himalayan or sea salt
- 1/3 upmaple or rice malt syrup
- 1 tablespoon chia seeds mixed with 3 tablespoons water for 10 minutes
- 2 tablespoons coconut oil melted, plus extra for greasing the pie dish
- 1/2 teaspoon vanilla powder or extract
- 2 red apples chopped (i left skins on mine)
- 80 g (1 cup) blueberries fresh or thawed frozen
- 30 g (1/2 cup) pecans chopped into pieces
- Carbohydrate 2.91257213669039 g
- Cholesterol 1.76944444333985 mg
- Fat 5.75892944358731 g
- Fiber 1.17097917592732 g
- Protein 1.36167544321844 g
- Saturated Fat 4.31436034700746 g
- Serving Size 1 1 Serving (80g)
- Sodium 21.1222666372917 mg
- Sugar 1.74159296076307 g
- Trans Fat 0.352648833278487 g
- Calories 66 calories
Start by preheating your oven to 175ºC/350ºF and lightly greasing a pie dish.In a large bowl, combine your rolled oats, spices, salt, and baking powder.In another bowl add your almond milk, chia seed gel, coconut oil, syrup, and vanilla and stir until combined.Pour the wet mixture into the oat bowl and mix, folding in your chopped apples and half of the blueberries until evenly spread throughout the mix. It's ok if it looks a bit liquid-y, the oats will soak it up as they bake!Gently pour into the pie dish and sprinkle remaining blueberries and the pecans on top.Bake for 30-40 minutes, until apples are tender and oats are golden on top. You kitchen will start to smell so yummy, but resist pulling this out too soon! It's worth the wait ok?Serve warm, with a dollop of cooling coconut yoghurt on top.
