There’s nothing better than a warm breakfast on a crisp autumn morning. This vegan oatmeal skillet is ideal to make on a relaxing Sunday when you have extra time to treat yourself to a hearty, healthy meal.
When shopping for apples, which are currently in season, I recommend Granny for this recipe. However, you can’t go wrong with Fuji either. Not an apple lover? No problem. Ripe pears work great, too. While apples (and pears) provide lots of fiber, I like to add more when I can. Here, ground flaxseeds and unsweetened milk, which also add protein, do the trick. You can also sprinkle a handful of sliced almonds on top before serving for a bit more protein. And don’t be afraid to get creative with the spices!
Ideally, this dish is meant to be served immediately. However, if you don’t clear the pan with your fam right there, then you’ll love leftovers tomorrow. Refrigerate in a sealed container and serve chilled with a dollop of yogurt for a quick weekday breakfast. Or re-heat for a dessert with a scoop of vanilla ice cream and a dash of ground cinnamon. The cast iron skillet makes for a beautiful presentation, but you can use an 8×8-inch baking dish.
By Amie Valpone
- 1 tablespoon ground flaxseeds
- 3 tablespoons water
- 1 large Granny Smith or Fuji apple, diced
- 1 cup whole oats (gluten-free, if preferable)
- Large pinch cinnamon
- 1 cup almond milk, unsweetened
- 2 tablespoons pure maple syrup (honey is also a tasty substitute!)
- Pinch ground ginger
- Pinch ground cardamom
- 1/4 cup slivered almonds
- Pinch sea salt, plus more for garnish
Preheat oven to 350 degrees F.
Combine flaxseeds and water in a small bowl and set aside for 10 minutes or until it forms a gel consistency. Note: This is the substitute for an egg, so you want the consistency to be like a gel to bind the oats together. If you’re not vegan, feel free to use a good ol’ egg instead.
In a large bowl, combine all ingredients including the flax gel mixture (or egg!) and mix well. Transfer to a large cast iron skillet and bake for 40 minutes or until golden brown and all the liquid is absorbed.
Remove from the oven and serve warm with a sprinkle of sea salt on top.
Yield 4-6 Servings
Photography by Amie Valpone