This post is sponsored by Barlean's. In exchange for writing this post, I received compensation and the products used to develop my recipe. As always, all content and opinions are my own.
This month, I accepted Barlean's challenge to develop a recipe using their Forti-Flax Premium Ground Flaxseed. If you're unfamiliar with flaxseed, it's an excellent source of fiber and plant-based omega-3 fatty acids. Ground flaxseed is easier for your body to digest than whole flaxseeds, making Forti-Flax an easy way to add some extra nutrition to your diet. Flaxseed has a pleasant, subtly nutty flavor, and I like to mix a tablespoon or two into my morning bowl of oatmeal. I've included it in my strawberry flax smoothie bowl, and ground flax can also be stirred into yogurt, sprinkled over salads, and added to muffins (Barlean's Super Seeds recipe booklet has lots of tasty ideas).
Another nifty thing you can do with ground flaxseed is to use it as an egg substitute in baking recipes--it's my go-to when I want to make waffles or pancakes and I'm out of eggs. One egg is equivalent to 1 tablespoon Forti-Flax whisked into 2 1/2 tablespoons water; let the mixture sit for 5 minutes to thicken, and then add it to your recipe with the wet ingredients.
In this recipe, I've combined my two favorite uses for Forti-Flax--mixed with oatmeal and as an egg substitute--to make a vegan batch of apple cinnamon baked oatmeal. The fluffy texture is indistinguishable from baked oatmeal made with eggs, and I've used cinnamon and apples to add sweetness without relying on as much sugar as typical baked oatmeal recipes. I recommend using crisp, sweet-tart apples, like Braeburns or Galas, so that the apple pieces to hold their shape while baking. The leftover baked oatmeal reheats beautifully, making this a perfect recipe to bake ahead of time and enjoy on hectic weekday mornings.
- 2 tablespoons Barlean's Forti-Flax Premium Ground Flaxseed
- 2 medium crisp, sweet-tart apples, chopped into 1/4 inch pieces (about 2 cups)
- 2 cups rolled oats
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 3/4 cup non-dairy milk
- 1/4 cup maple syrup
Preheat oven to 350 degrees Fahrenheit. Grease an 8 inch by 8 inch baking dish.
Whisk ground flaxseed with 5 tablespoons water in a small bowl. Set aside for 5 minutes to thicken.
Evenly spread the apples in the prepared baking dish. Mix the oats, cinnamon, and salt in a medium bowl and sprinkle evenly over the apples. Whisk together the non-dairy milk, maple syrup, and prepared flaxseed and pour over oats.
Bake until top is lightly browned and the liquid is absorbed, about 40 minutes.