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Buckwheat Muesli Apple Bake

December 9, 2016 by Andrea Shome 4 Comments

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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!”

Cue produce.

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.

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Buckwheat Muesli Apple Bake

Recipe inspired by In It 4 the Long Run There's nothing like a warm breakfast on a cool fall morning/ Prep the ingredients the night before and bake in the morning for a bomb start to your day. Leftovers will be great for a breakfast on the go!

Ingredients

For the apples:

  • 2 apples diced
  • Juice of 1 lemon
  • 1 tsp. cinnamon

For the oats:

  • 2 cups muesli or rolled oats
  • 1/2 tsp. baking powder
  • 1 and 1/2 Tbsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • Pinch of ginger
  • Pinch of salt
  • 1 1/2 cup milk I used almond
  • 1 mashed banana
  • 1 tsp. vanilla extract
  • 1 Tbsp. maple syrup or honey
  • Nuts for topping

Instructions

  • 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.

Bon appétit!

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Related

Filed Under: Breakfast, Recipes Tagged With: Apples, Dairy Free, Gluten Free

Next Post: Paleo Pumpkin Protein Pancakes for One »

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Comments

  1. A WordPress Commenter

    December 9, 2016 at 2:21 am

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  2. A WordPress Commenter

    December 9, 2016 at 2:21 am

    Hi, this is a comment.
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  3. Justine

    January 28, 2017 at 4:25 pm

    Can’t wait to try all your recipes! Goal for next week is to make this one and have delicious breakfast on the go 🙂

    Reply
    • Andrea Shome

      January 30, 2017 at 4:08 pm

      Yay! Let me know how it turns out 🙂

      Reply

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About Me

Hi, I’m Andrea! I’m here to inspire you to make healthy and delicious food. I’m all about balance so you’ll find a little bit of everything here in my blog. Read More

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