This is one of the most used recipes in my Ohsheglows Cookbook, with spilled maple syrup all over it, and the pages stuck together. It is a crowd favourite and works for a brunch or just to make and keep in your fridge for yourself to have a quick breakfast every morning. Both pears and apples are rich in fibre and packed with Vitamin C. Both fruits have phytonutrients, which is a natural chemical compound that has disease fighting properties. This is found in the skin on the fruit, so make sure to keep the skin on when making this dish, or anytime you are eating pears or apples.
- 2 1/4 cups rolled oats
- 2 TBSP brown sugar
- 3 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 cups milk alternative (I used almond)
- 1/2 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 2 diced apples
- 3 diced pears
- Preheat the oven to 375’F and lightly grease a 9X13 casserole dish.
- Combine ingredients into a large mixing bowl and mix well. Spoon the oatmeal mixture into the casserole dish and slightly smooth it out on the top.
- Bake, uncovered, for 40-45 minutes until the oatmeal is bubbling and the apples are tender when you put a fork in them.
- Cool the oatmeal for 5 minutes before serving. You can top your serving with ice cream or coconut whipped cream.
Once the casserole dish is completely cooled, you can wrap it up and keep it in the fridge for as long as a week. Enjoy!