• ½ cup certified gluten-free oats (I recommend Bob’s Red Mill or GF Harvest brands)
  • 3 tbsp unsweetened almond milk
  • 6 large apples (I like to use a mix of honeycrisp and granny smith)
  • ½ cup gluten-free baking/pancake mix (I recommend Birch Benders gluten-free or paleo mixes; other gluten-free/vegan brands should work fine too!)
  • ½ cup coconut sugar
  • 2 tsp + 1 dash cinnamon
  • 1/4 tsp nutmeg
  • 3-4 tbsp coconut oil
  • 1 tbsp lemon juice
  • Optional: 1/3 cup chopped pecans or walnuts

Cooking Instructions

  1. Preheat oven to 350, grease an 8×8 glass baking dish with coconut oil
  2. In a large bowl: soak oats in almond milk for ~10 minutes to soften
  3. Wash and thinly slice apples (you can peel but I like to leave some of the skins on for texture)
  4. Toss apples in lemon juice and sprinkle with a dash of cinnamon; pour into baking dish
  5. Add pancake mix, coconut sugar, cinnamon and nutmeg to oatmeal mixture
  6. Add chunks of coconut oil to the batter and mix crumbles until combined-it will be chunky (you may need to use your hands here)
  7. Top apples with crumble and sprinkle with chopped nuts
  8. Bake 30-40 minutes or until bubbling around the edges