This was a recipe I started with in experimenting with new breakfast options for my gluten-allergic vegan husband. It turned out wonderfully, although I’d tweak a couple things: I’d add more of the almond/soy milk, and I’d bake it twice as long for softer apples. But you do you, and the recipe the way it’s written is still quite yummy.
6 apples, cored, peeled, and chopped
2 teaspoons cinnamon
1/2 cup chopped walnuts (I didn’t have walnuts so I used mixed nuts)
3 dates, pitted
2 tablespoons ground flax seed
1/4 cup unsweetened soy, almond, or hemp milk
1/2 cup raisins
1/2 cup old fashioned oats
Preheat oven to 350.
In high powered blender, combine one cup of the chopped apples with the cinnamon, walnuts, dates, flax seed, and soy milk. (I don’t have a good high powered blender, so I resorted to using my food processor. Not sure if it came out the same way it would have in a blender, but it was still good. I did add a little extra almond milk to make it a little runnier.) Pour over remaining chopped apples. Add raisins and mix well. Spread in baking dish and sprinkle oats on top. Bake for 15 minutes.
This recipe provided a good large serving of breakfast for both my husband and myself two days in a row. Definitely a keeper. Tastes like dessert for breakfast. And ya know the great part? Check out these nutrition facts:
Per serving: 331 calories; 10g protein; 58g carbs; 11.8g total fat; 1.2g saturated fat; 13 mg sodium; 9.1g fiber; 113ug beta-carotene; 10mg vitamin C; 55mg calcium; 2mg iron; 31ug folate; 80mg magnesium; 1.1mg zinc; 5.6ug selenium.
I’d say that’s a pretty good start to a day. Here’s to eating to live, instead of living to eat!