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Baked Oatmeal with Date Butter, Apples and Walnuts: A naturally-sweetened baked oatmeal recipe that is also vegan and gluten-free. A healthy bowl of goodness for a perfect weekend breakfast
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Baked Oatmeal with Date Butter, Apples and Walnuts {Gluten Free + Vegan}

This vegan and gluten-free Baked Oatmeal with Date Butter, Apples and Walnuts is sweetened with dates and apples. It is a healthy weekend breakfast recipe that you can quickly whip up for your family.
Course Breakfast
Cuisine American
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 639kcal

Ingredients

For the Crumple Topping:

  • 1/3 cup walnuts
  • 3 tablespoons honey
  • 1 riped banana
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg freshly ground

For the Date Butter:

  • 6-7 Medjool dates soaked in hot water for 10 min. and drained
  • 1 tablespoon coconut oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 2 cups apples bite size diced (I used 2 Fuji apples) - divided

For the Oats:

  • 3/4 cup Walnuts
  • 2 cups Old Fashioned Oats I used Trader Joes' gluten-free oats
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons chia seeds optional
  • 1 1/2 teaspoons vanilla extract
  • 2 cups water
  • Honey or Maple Syrup for drizzling (optional)

Instructions

  • Preheat oven to 350 F.
  • Coat the bottom of a casserole dish (8X11 would work or something similar to mine) with oil. I used an oil spray.
  • Set aside.
  • Using a non-stick skillet toast walnuts in medium heat for about 7-8 minutes or until fragrant. Let them cool for a couple of minutes.
  • Roughly chop them and set aside.
  • To make the crumble topping
  • Place 1/3 cup walnuts, honey, banana, ground cinnamon, and nutmeg in the bowl of a food processor. Process until they are all mixed. Transfer into a small bowl and set aside.

To make the date butter:

  • Wipe out the food processor (no need to wash it).
  • Process the dates, coconut oil, cinnamon, vanilla extract, salt, and lemon juice until combined.
  • While the food processor is still running add the water.
  • Spread the mixture evenly in the casserole dish you prepared earlier. Spread half of the apples (1 cup) evenly on top. Set aside.
  • Scrape down the bowl and pulse 5-6 times or until smooth. It should be thick while still spreadable.

To make the oat mixture:

  • Mix together 3/4 cups walnuts (that you toasted earlier), old fashioned oats, cinnamon, nutmeg, salt, baking powder, and chia seeds in a bowl.
  • Add in the vanilla extract and water.
  • Mix in the rest of the chopped apples. Give it a large stir making sure they are all evenly mixed.
  • Spread the oats mixture evenly over the date butter.
  • Sprinkle the crumble mixture evenly over the top of the oat mixture.
  • Bake, uncovered, for 40 minutes. Serve while it is still warm with honey (or maple syrup).
  • Keep leftovers in the fridge in an airtight container up to 3 days. When ready to eat, rewarm it in a 350 oven for 10-15 minutes.

Notes

*Keep leftovers in the fridge in an airtight container up to 3 days. When ready to eat, rewarm it in a 350 oven for 10-15 minutes.

Nutrition

Calories: 639kcal | Carbohydrates: 92g | Protein: 12g | Fat: 29g | Saturated Fat: 6g | Sodium: 410mg | Potassium: 734mg | Fiber: 14g | Sugar: 49g | Vitamin A: 106IU | Vitamin C: 7mg | Calcium: 189mg | Iron: 4mg