#easyveganrecipes

Apple Cinnamon Baked Oatmeal 🍎🍂

Cozy breakfast alert! This is like dessert for breakfast but it's actually good for you. Warm, spiced, and filled with soft apples. Make it on Sunday and have breakfast ready for the whole week. Your kitchen will smell amazing.

Servings: 6 Prep Time: 15 minutes Cook Time: 35-40 minutes Total Time: 50-55 minutes Difficulty: (Easy)

Estimated Calories: ~300-350 per serving

Ingredients

2 cups (180g) old-fashioned rolled oats (use gluten-free if needed)

1 ½ tsp ground cinnamon

1 tsp baking powder

½ tsp salt

¼ tsp ground nutmeg

2 cups (480ml) unsweetened plant-based milk (oat or almond work great)

⅓ cup (80ml) maple syrup or agave nectar

2 tbsp ground flaxseed

1 tsp vanilla extract

2 cups (about 2 medium) apples, peeled and chopped (like Granny Smith or Honeycrisp)

½ cup (60g) chopped walnuts or pecans (optional)

For topping: 1 tbsp coconut sugar or brown sugar mixed with ¼ tsp cinnamon

How to Prepare

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch or similar baking dish.

2. Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, cinnamon, baking powder, salt, and nutmeg.

3. Mix Wet Ingredients: In a separate medium bowl, whisk together the plant-based milk, maple syrup, ground flaxseed, and vanilla extract until well combined.

4. Combine and Add Apples: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped apples and nuts (if using).

5. Bake: Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the cinnamon-sugar topping over the surface. Bake for 35-40 minutes, until the top is golden brown and the center is set.

6. Serve: Let it cool for about 10 minutes before slicing. Serve warm straight from the pan. It's delicious on its own or with a splash of extra milk, a dollop of vegan yogurt, or a drizzle of almond butter.

Vegan Chocolate Pie

This chocolate pie comes together in minutes with silken tofu, melted chocolate, and almond butter whisked into a smooth, dense filling. The result tastes rich and fudgy while staying completely plant-based, no fancy ingredients needed.

Lazy chunky mixed vegetable soup

AQUAFABA + SMALL MOMENTS - If you’ve made your own chickpeas from scratch or popped open a tin I’m sure you’ve wondered what to do with the excess liquid. Don’t toss it! This sloshy broth is liquid gold my friends.

You can strain your beans and use your leftover liquid: - add to soups, stocks and stews in place of water - use in stir fries or for braising - vegan baking loves aquafaba (results may vary with store bought vs homemade)

Get creative! Make use of all your ingredients to reduce food waste.

When I first started making my own beans from scratch, I was nervous. A seemingly daunting task where the consequences could be gaseous. I held off making my own dried beans for far too long, until I jumped into Closed Loop Cooking. I was amazed how at simple it was. With some salt, a pre-soak, and baking soda I actually made tender chickpeas happen.

This small moment felt like a real win. I felt capable, knowing how to prepare ingredients from scratch. Understanding these basics has been the first step in  empowering my plant-based, low waste kitchen practice. These moments add up. Knowing how to DIY dried beans, how to use up aquafaba, all of these elements contribute to a larger cause. We can build on this knowledge to create a truly sustainable kitchen.

Looking to add a nutritious boost to your favorite breakfast dish? Then try out these vegan maca superfood pancakes that’ll keep you energized from day-to-night.