Buckwheat Muesli Apple Bake

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!