Healthy Apple Pie Oatmeal (gluten-free, dairy-free, vegan)

Healthy Apple Pie Oatmeal (gluten-free, dairy-free, vegan)


This healthy apple pie oatmeal is super cosy (and perfect for colder weather), yet quick and easy to make! This recipe takes simple everyday ingredients (such as apple and oats) and makes them into something special! Another reason that I love this oatmeal is that it’s filling and gives me sustained energy until lunch.

This recipe is gluten-free, dairy-free, cane sugar-free and vegan. It also contains good whole carbs, fiber, healthy fats and some protein too!

I hope you love this breakfast as much as I do!
Liezl xo

Calories: roughly 380
Cook time: 5 – 10 min
Prep time: 3 min
Total time: 8 – 13 min
Serves: 1

This recipe is from my latest ebook “Just Breakfast” containing 50+ delicious, healthy, easy-t0-make breakfast recipes.

This recipe is from my latest ebook “Just Breakfast” containing 50+ delicious, healthy, easy-t0-make breakfast recipes.


-1/2 cup rolled *oats
-1 + 1/2 cups water
-1/2 teaspoon coconut oil
-pinch cinnamon
-pinch nutmeg
-1 apple (chopped)
-8 raw walnut halves
-1 teaspoon *sweetener

How to make it:
1. Place a small pot on the stove top
2. Add the oats and water, and bring to a boil
Tips: To speed up the process, use an electric kettle to boil the water before adding it to the pot. For extra fluffy oats, soak the oats in hot water for 5 to 10 minutes prior to cooking
3. Chop the apple into pieces roughly the size of 2-3 almonds (optionally, you can peel the apple first)
4. Once it starts to boil, add the apple pieces to the pot before turn- ing down the heat
5. Let it simmer for roughly 5 to 10 minutes, stirring occasionally
6. Roughly chop the walnuts and set aside
7. Once the oats is cooked, serve in a bowl and mix in the coconut oil, cinnamon, nutmeg, walnut pieces, and sweetener (optional)
8. Add toppings (optional, but recommended), eat and enjoy!


*OATS: Oats are naturally gluten-free, however cross-contamination can occur if they are produced in the same place as wheat, barley or rye. Most people with Coeliac disease can tolerate oats that are certified gluten-free.
*SWEETENER: You can use maple syrup, coconut sugar, honey, date sugar or any sweetener you prefer. I use maple syrup or coconut sugar.
*YOGURT: You can use any type of yogurt that you prefer but keep in mind that calorie content varies greatly between type (coconut, soy, dairy, etc.) and brand. The calorie content in this recipe is based on an unsweetened coconut yogurt which is about 105 calories per cup. If the yogurt you’re using has a higher calorie content and you want to keep the calorie value the same as this recipe, you could simply use less, based on the nutrition facts of that particular product. For a dairy-free option, use a dairy- free yogurt (coconut, soy, etc.)


Optional topping #1: Add roughly 100 calories
-1 tablespoon peanut butter

Optional topping #2: Add roughly 30 calories
-1 tablespoon raisins

Optional topping #3: Add roughly 40 calories
-1/2 cup fresh blueberries

Optional topping #4: Add roughly 25 calories
-1/4 cup plain or vanilla *yogurt 
(I use unsweetened coconut yogurt)

Recipe by Liezl Jayne Strydom for / Food and photography styling by Liezl Jayne Strydom / Photos by Rob Jonathan Williams for and Just Breakfast