Remember that time I bought blueberry buckwheat chia muesli? Well it was forever ago and I was getting anxious to use it! Like, it was staring at me from my pantry saying, “why aren’t you eating me, I am delicious!”
Well after an orchard visit to Carter Mountain in Charlottesville, I was feeling super inspiration for an apple oatmeal bake. So this idea of apples + muesli = golden. I think the fresh and tart apples really put it over the top – yay for local produce. The added spice and sweetness from the muesli mix didn’t hurt either.
This recipe is very adaptable – add whatever sounds good to you (pears, plums, banana, etc.). I left the skin on the apples because #easy and #beautiful but you could peel them if that’s not your thing. And yes, cooking and working is acceptable, as shown below.
- 2 apples, diced
- Juice of 1 lemon
- 1 tsp. cinnamon
- 2 cups muesli, or rolled oats
- ½ tsp. baking powder
- 1 and ½ Tbsp. cinnamon
- ¼ tsp. cloves
- ¼ tsp. nutmeg
- Pinch of ginger
- Pinch of salt
- 1½ cup milk (I used almond )
- 1 mashed banana
- 1 tsp. vanilla extract
- 1 Tbsp. maple syrup or honey
- Nuts, for topping
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan (I used coconut oil).
- In a medium sized bowl, combine all the dry ingredients (oats/muesli, spices, baking powder, salt).
- In a separate bowl, combine the wet ingredients (banana, milk, vanilla, sweetener), starting with the mashed banana. Pour the wet ingredients into the dry, stir to combine.
- Toss diced apples with lemon juice and another sprinkle of cinnamon, then fold these into the oat mixture.
- Pour the oat mixture into the greased pan and sprinkle with chopped nuts. Bake 20-25 minutes.