This comforting baked oatmeal recipe—stuffed with nutritional bell-ringers such as apples, carrots, and walnuts—is a perfect meal solution for harried mornings when you don’t have the time or energy to hover over a pot of simmering oats. It’s also a perfect option for weekend brunches when you’re in the mood for entertaining. Bake ahead of time and reheat in the oven or microwave until warmed through. Try serving with a couple dollops of thick yogurt and blueberries.
Using both rolled and steel-cut oats adds even more great texture. If desired, you can swap out the apples for pears and use other nuts such as almonds or pecans.
When using maple syrup for baking purposes, such as in this big-batch oatmeal, reach for the “dark” grade, which has more robust flavour and will therefore be more pronounced in the final product.
Per serving:
In small bowl, cover steel-cut oats with water and let soak for 2 or more hours.
Preheat oven to 350 F (180 C). Grease a large casserole dish.
In 2 L casserole dish, stir together drained steel-cut oats, rolled oats, walnuts, and coconut flakes. In large bowl, whisk together melted butter or coconut oil, egg, milk, maple syrup, vanilla, cinnamon, ginger, cloves, and salt. Add liquid mixture to oats and gently mix until everything is moist. Gently stir in apples and carrot.
Scatter sugar overtop and bake until mixture is just barely set, about 40 minutes.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.