OH! Magazine - Australian Version July 2015 | Page 16

( OH YUM )

MEG GILLMER’S APPLE
CINNAMON BAKED OATMEAL
The Wholesome Athlete Meg Gillmer shares
this nourishing winter warmer recipe.
Baked oatmeal is a hearty choice for breakfast, particularly in the colder
months. I like to make this ahead of time then place it in the oven in the
morning. Feel free to play around with spice and fruit combinations. Adding
cloves and ground ginger make a lovely touch.

How to make it:
1. Preheat the oven to 180°C and
grease a four-cup baking dish.

What you’ll need:
Baked Oatmeal
1 apple, peeled and chopped
1 large banana, chopped
1¹∕3 cup regular rolled oats
½ cup chia seeds
1 tablespoon raisins
1 teaspoon ground cinnamon
Pinch of kosher salt
2 cups milk (your choice of milk)
2 tablespoons pure maple syrup or rice malt syrup
1 tablespoon pure vanilla extract
Crunchy Cinnamon Topping
2 tablespoons rolled oats
¼ cup almonds, chopped
1 tablespoon milk
1 tablespoon coconut sugar (raw sugar or your
choice of sugar works well)
1 tablespoon pure maple syrup or rice malt syrup
Pinch cinnamon

2. In a large bowl, mix together the
peeled and chopped apple,
chopped banana, oats, chia
seeds, raisins, pinch of salt, and
cinnamon. Stir in the milk, maple
syrup and vanilla. Pour into
casserole dish and set aside.
3. Mix together topping ingredients
in small bowl. Sprinkle over
oatmeal.
4. Bake oatmeal in oven for 25 to
30 minutes, watching carefully
to ensure it doesn’t burn near the
end. Serve immediately with
some grated apple and maple
syrup.
Note: This keeps well in the fridge. To
reheat simply add a dash of milk
before heating up.

Photo courtesy of www.fullofbeansphotography.com

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JULY 2015 ( OH! MAGAZINE )