Baked apple oatmeal with date sugar
My first date sugar recipe!
I decided to keep it pretty simple for my first attempt. A
baked oatmeal recipe that I felt pretty sure would work in principle, since
I’ve created so many baked oatmeal dishes before. The date sugar was sprinkled
over the top to create a caramelised glaze, whilst extra dates were used
throughout to provide additional sweetness. You could use other forms of
granulated sugar such as coconut sugar or rapadura (sucanat) but I loved the
rich caramelised flavour the dates gave plus its arguably the healthiest option.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
For those of you who missed it,
I had a little reflection on sweeteners and set myself a lent challenge, date sugar is probably one of the healthiest
options out there and so I figured it made sense to make my own. So....lets go date crazy!
In the same theme at the carrot cake baked oatmeal and banana bread oatmeal, I thought I’d incorporate some veggies....you can omit the
courgette if you like, thought I dont think you can taste it at all? Just make
sure you use a really flavoursome and tart apple so that the oatmeal is not at all
bland.
Recipe: Baked apple
oatmeal with date sugar
Serves 2
Ingredients
1 apple
cubed- use a tart flavoured apple such as a granny smith or a cooking apple
¼ cup
courgette- grated (omit of preferred and use a larger apple)
1 tbs
chia/flax seed
1 cup soy
milk (or other vegan milk)
1 tsp
cinnamon
½ cup oats
2 tbs
chopped pecans or walnuts
1/4 cup
chopped dates
2 tbs date
sugar
Method
Reserve the
chopped nuts and 1 tbs date sugar and mix all remaining ingredients together
until well coated and spoon into a greased oven dish approx 20x10cm.
Press down and smooth the top before adding the nuts and pressing lightly into
the mixture. Sprinkle with the reserved date sugar.
Bake at 180C
for approx. 20 mins until the topping is golden. Serve immediately. This
also tastes good cold the next day!
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.