Recipe: Apple Cinnamon Baked Oatmeal with Macadamia Nut Crunch

Great for company or a recipe you can eat all week, this apple cinnamon baked oatmeal is so tasty and topped with a macadamia nut crunch.

We love oatmeal for breakfast and when it can easily be made ahead of time and last all week, we love it even more! Make this high protein, high fiber oatmeal bake on Sunday night and look forward to breakfast all week. Made with almond butter and coconut oil, it’s keeps you satisfied all morning long and provides you with the energy you need all day! Plus, the flavor of apple cinnamon is so delicious, not to mention to macadamia nut crunch topping. This breakfast recipe is a great option for company, too!

Total Time: 55 minutes

Yield: 9 serving(s)

Ingredients

Dry Ingredients
3 cups rolled oats
1/2 cup coconut palm sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of cloves
Wet Ingredients
2 eggs
1 cup almond milk
1 teaspoon vanilla extract
1/2 cup almond butter
Apple Topping
1 granny smith apple, chopped into bite size squares
1 tablespoon coconut oil, melted
1 tablespoon coconut palm sugar
Macadamia Nut Crunch
1/2 cup macadamia nuts, chopped
1 tablespoon coconut oil, melted
1 tablespoon coconut palm sugar

Directions

Preheat oven to 350 and set out a 8x11 pan.
In a large bowl, combine dry ingredients until mixed.
In a medium bowl, combine wet ingredients until mixed.
Mix wet ingredients into dry and transfer to pan. Set aside.
Combine apples, coconut oil and coconut sugar in a pan over medium heat and cook 2-3 minutes until apple is coated and slightly softened. Pour over oatmeal.
In a small bowl, combine the macadamia nuts, coconut oil and coconut sugar until it resembles a wet sand. Sprinkle on top of apple/oatmeal mixture.
Bake in preheated oven 35-45 minutes. Cut into 9 squares and serve with a drizzle of almond milk.