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Raspberry Oatmeal Breakfast Bake

  • February 8, 2019
  • Hailee Repko
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Raspberry Oatmeal Apple Breakfast Bake

  • 4½ cups diced apples
  • 1 cup raspberries (fresh or frozen)
  • 1 cup unsweetened apple sauce
  • ⅓ cup + 2 Tablespoons pure maple syrup
  • 1 lemon-juice
  • 1 cup rolled oats
  • ½ cup quinoa – cooked
  • 1 cup walnuts
  • 4 teaspoons oat flour (or almond flour)
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  1. Preheat oven to 350°F.
  2. Wash and dice apples- (I use a fruit and veggie chopper- see link below)
  3. Fill large stock pot with water and bring to boil. Blanch diced apples for 45-60 seconds, drain from water and place in large mixing bowl.
  4. Add ½ cup unsweetened applesauce, ½ cup walnuts, ⅓ cup pure maple syrup, cooked quinoa, oat or almond flour, cinnamon, ground ginger and ground cloves. Mix well.
  5. Fold in raspberries and place into a 2-3 quart casserole dish.
  6. Place 1 cup rolled into the mixing bowl, add remaining applesauce, maple and walnuts and mix. Option to add a dash or two of cinnamon to topping as well.
  7. Before covering fruit filling with oats/nuts, squeeze juice from lemon evenly over the top.
  8. Spoon out evenly over the crumble and press down to evenly cover top.
  9. Bake for 25-30 minutes- or until top layer is golden brown and fruit layer is slightly bubbly.
  10. Let cool and serve!

Image and Recipe created by Cuckoo Kitch’n. To view the full post or find more awesome recipes go here.

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Hailee Repko

Related Topics
  • apples
  • oatmeal
  • Oats
  • prenatal week 26
  • quinoa
  • raspberries
  • walnuts
  • week 26
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