Makes 4-5 servings.
5 minute prep time.
25 minute cook time.
This recipe is dear to my heart, as it was the first plant-based recipe I ever created on my own! I gathered inspiration during my third trimester of pregnancy (because why not satisfy cookie cravings with a nutritional boost?!) and had my chef husband make it to test my writing skills – passed. He made it often for me in the first few months of newborn life. Bless his heart for keeping his girls fueled well.
Now I’ll say that I am the definition of a cookie monster- if there are cookies, they are in my belly. So I love this tray of cookie components as a nourishing breakfast “treat” that is actually a great source of energy-generating carbohydrates, fiber, and plant-based protein, that’s naturally sweetened to boot.
- 3/4 cup unsweetened applesauce
- 1 Tbsp ground flaxseed (tip: just throw 1 tbsp whole flaxseeds in a bullet blender to grind up)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Sprinkle of nutmeg
- 1/4 tsp Himalayan pink salt
- 1/2 tsp baking powder
- 1 Tbsp melted coconut oil
- 3/4 cup oat milk
- 1/4 cup raisins or dairy-free chocolate chips
- 1.5 cups old-fashioned rolled oats
- Preheat the oven to 375*F. In a large bowl, whisk together the apple sauce, flaxseed, syrup, vanilla, cinnamon, nutmeg, salt, baking powder, and coconut oil.
- Add the milk and whisk until smooth.
- Add the raisins or chocolate and rolled oats. Stir with a spoon until the mixture is combined. Lightly coat a casserole dish with non-stick spray, then pour the oat mixture into the dish.
- Bake the oatmeal uncovered for 25 minutes.
- Divide into 4 bowls/containers.
- Sprinkle with hemp hearts for an added protein boost and drizzle a tsp of maple syrup.
It’s forever a favourite for family breakfasts!
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