Apple Crumble Baked Oatmeal

Autumn is here!

Gluten free, no added sugar and lactose free

This recipe is made using Barebells Vanilla Milkshake for a little added protein and something special to brighten up your autumn mornings.

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Ingredients

Step 1 - crunchy layer

1 tsp Maple Syrup/Honey

1 tsp Coconut Oil

2 tbsp Rolled Oats

2 tbsp Crushed Almonds

Step 2

1/2 cup Rolled Oats

1 tbsp Ground almonds/Almond Flour

1/2 tsp Cinnamon

1/4 tsp Salt

1/2 tsp Baking powder

1/2 a Grated Apple (about 1/3 - 1/2 cup)

Handful raisins

Step 3

1/2 cup Barebells Vanilla Milkshake

1 egg

Method

1. Ideally prepare the night before, alternatively preheat the oven 180 degrees C.

2. Create the crunchy layer first. In a small bowl mix the Maple Syrup/Honey with the coconut oil until combined. Then add in the rolled oats and crushed almond and mix until they are evenly coated in the maple coconut oil mixture. Place this in the fridge whilst you make the rest of your baked oatmeal.

3. In a medium bowl, combined all of the step 2 ingredients and then tip this into your ovenproof bowl that you will used to bake the oatmeal.

4. In the medium bowl you mixed the oats and apple in. Now whisk together the egg and the Barebells Vanilla Milkshake. When combined, pour this over the oats and apple mixture in the heatproof bowl.

5. Cover and place in the fridge overnight (you can also leave it just for 10-20 minutes if you have prepared the morning of).

6. When you are ready to eat, preheat the oven 180 degrees C. Take the soaked oatmeal and the crunchy layer out of the fridge.

7. Using a spoon, break up the crunchy layer, it will have hardened in the fridge. Sprinkle this over the top of the soaked oats, so that you have an even layer. You can also top the oats with some more sliced apple.

8. Place in the oven and baked for 15-20 minutes, until the top is golden brown.