Calling all Sunday meal preppers! This blueberry apple crumble inspired brekky is for you. Make this one on the weekend and you can reheat for breakfast all week. I am all about saving time in the mornings and these baked oats will help you do just that.
Filled with sweet and tangy cinnamon apples, creamy coconut oats with sweet pops of blueberry this breakfast is going to be your winter staple. It is basically a warm hug in food form, Olaf approved!
This recipe starts with cinnamon coated apples for the base layer. Be sure to thinly slice the apples before baking so they cook through properly. Cooking covered for 20-30 minutes first also helps steam the apples and ensure they are infused with all of that cinnamon flavour.
Then you top it with blueberries and a delicious blend of oats, coconut, milk, eggs and spices. This layer will cook and set similar to the texture of regular porridge but with a crispy top. Smooth, creamy and crispy all at the same time.
Top it off with blueberries and a sprinkling of coconut for a bit of decoration and bake until golden and crispy.
Blueberry Apple Crumble Baked Oats
- 4 granny smith apples
- 2 tsp cinnamon
- 1 lemon juice only
Baked Oat Mixture
- 2 cups rolled oats
- ½ cup desiccated coconut and extra for decoration on top
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla bean paste
- 1¾ cups almond milk
- 2 eggs
- 2 tbsp maple syrup
- 1 cup blueberries fresh or frozen
- Preheat the oven to 180°c.
- Peel and thinly slice the apples. Place the apples in a small bowl and coat with the juice of one lemon and 2 tsp cinnamon.
- Place the apples into an 8" square baking dish. Sprinkle the blueberries on top and set aside.
- In the same bowl you prepared your apples (no need to wash it up) whisk together the wet ingredients; milk, eggs, vanilla and maple syrup.
- Add the dry ingredients to the wet ingredients; oats, coconut, baking powder, cinnamon and nutmeg.
- Pour the oat mixture over the apples and blueberries. Decorate with extra blueberries and a sprinkling of coconut if you're feeling fancy.
- Bake for 20-30 minutes covered with aluminium foil/baking paper to allow the apples to steam and cook through. Remove the cover and bake for an extra 10 minutes or until golden.