This breakfast oatmeal bowl is the perfect balance of healthy, sweet, and satisfying.
Health Benefits of Oats
Oats are another superfood that’s great to start your day with. Rolled oats like the ones used in this recipe, are a healthy source of complex carbs, fiber (the soluble kind!), protein, and fat. In addition, they are loaded with important vitamins, minerals, and antioxidants.
Other great benefits of oats, according to studies:
They can help lower cholesterol.
Helps regulate blood sugar levels to avoid crashes and spikes
May help with losing weight.
Helps to relieve constipation.
The three components for this loaded apple crumble oatmeal bowl are the creamy oats, the sautéed apples, and the nutty crumble.
To make the oatmeal, you’ll need:
Thick-cut rolled oats. These are sometimes called old-fashioned. If necessary, use gluten-free oats.
Almond milk. Feel free to use any plant-based milk you like.
Agave syrup. Another sweetener, such as maple syrup or honey will also work.
Spices. I flavor the oats with ground cinnamon and nutmeg.
For the cooked apples, you’ll need:
Gala apples. Leave the skin on for added nutrients and texture.
Maple syrup. Honey also works!
Olive oil to cook and soften the apples for a caramelized flavors.
Crumble Topping for Oatmeal Bowls
The texture in this recipe comes from the simple crunchy crumble topping. You’ll need:
Oats. Again, I use thick-cut rolled oats.
Pecans. Chop them roughly so you have some variety in texture.
Vegan butter. Use unsalted.
Maple syrup. Again, honey or agave will also work.
Make-Ahead Oatmeal Bowls
You can make the oatmeal, apples, and crumble ahead of time. Store the oatmeal and apples in an airtight container in the fridge for up to five days. Store the crumble separately at room temperature so it stays crisp and fresh.
Can I Make Overnight Apple Oatmeal Bowls?
Yes, if you’d like to make these ahead of time and skip the stove work, you can. Simply combine all of the oatmeal ingredients in a container, cover with a lid or plastic wrap and refrigerate for at least 8 hours. When you’re ready t dig in, make the caramelized apples and pecan crumble, assemble, and enjoy!
4cupsAlmond milk(You can use your fave plant-based milk!)
2mediumGala apples, cubed into medium chunks (skin on)
Pinch ofsea salt
1Tbsppure maple syrup
1tspExtra virgin olive oil
1cupthick-cut Rolled oats, GF
1Tbspvegan butter, melted
2tspspure maple syrup
TO MAKE THE APPLES + CRUMBLE:
Preheat the oven to 400 degrees Fahrenheit and lightly grease a medium skillet (10-inch) with melted vegan butter or olive oil.
In a bowl, add together the chopped apples, cinnamon, salt, maple syrup, and olive oil, mixing until combined and apples are coated. Set aside.
In a separate bowl, add the oats, chopped pecans, melted butter, and maple syrup, mixing until wet and crumble can be pressed together.
Add the apple mixture to the prepared skillet and top with crumble, evenly spreading everything out. Bake for 20-25 minutes or until crumble is golden brown and crisp and apples are tender.
TO MAKE THE OATMEAL:
Add oats, milk, cinnamon, nutmeg, and sea salt to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 8-10 minutes, stirring occasionally.
Once done, oats should thicken and become swollen + fluffy and creamy with half the the liquid still remaining. Stir in the Agave and vanilla and let simmer for an additional 1-2 minutes before removing it from heat.
To serve, portion oatmeal into serving bowl(s) and top with apple crumble, and a light drizzle of Agave or maple syrup, if desired.
Tips & Tricks
STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
OVERNIGHT OPTION: Simply add all oatmeal ingredients to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Once ready to serve, make apple crumble topping separately and top overnight oats and enjoy.
SWEETENER: Instead of Agave you can simply use Pure maple syrup to oatmeal as a sweetener.