Irresistible Vegan and Gluten-Free Apple Crisp Breakfast

I’m welcoming fall (it’s almost here) with an easy to make and tasty apple crisp breakfast idea that is healthy enough to eat for breakfast but delicious enough to adapt for dessert.

It’s so fast and easy, I made this delicious oatmeal dish for my breakfast all last week on vacation. It’s become my absolutely favorite way to enjoy eating healthy oatmeal.

Oatmeal contains essential vitamins, minerals, fiber, antioxidants, quality protein, and soluble fiber. 

I’ll start by sharing this simple basic breakfast recipe version and then give you some additional ideas to convert this recipe into a sweeter dessert. 

In the basic breakfast version I used diced apple, shredded carrot, cinnamon, and vanilla for the filling. My crust is made with mashed banana, oatmeal, and cinnamon with an option for some chopped walnuts. 

Simple, easy, healthy, and nutritious!!

This photo is dusted with a little corn starch that I used making it into a dessert

The aroma of the cinnamon and vanilla baking even for minutes fills the room with a cozy fall feeling.

Shredded carrots, apple, and cinnamon mixed together

Mashed banana with a teaspoon of shredded carrot to be mixed with the oatmeal. 

1/2 cup oatmeal, cinnamon, mashed banana mixed and patted over the apple and carrot mixture

It’s not a particularly pretty looking dish, but the taste makes up for the looks!! 

What Kind of Apples?

When it comes to choosing the best apples for baking, go for varieties that balance sweetness and tartness while holding their shape during baking. Honeycrisp, Granny Smith, and Braeburn apples are all excellent choices. Honeycrisp apples bring a delightful sweetness and crunch, Granny Smith apples add a tart bite, and Braeburn apples offer a perfect blend of both.

Since the apples in this breakfast idea don’t bake for very long, I used fuji apples because it is what I had on hand. I think any apple variety would work in this dish.

Ingredients For Filling: 

1/2 cup of organic apple, cored and diced (leave skin on)

1/2 cup of shredded organic carrot

1/2 teaspoon of cinnamon

1 teaspoon of vanilla extract

optional: 1 tablespoon of raisins and or 2 tablespoons of chopped walnuts

Ingredients For Topping: 

1 ripe banana, mashed

1/2 cup of uncooked gluten-free oatmeal

1 teaspoon of shredded carrot

1/2 teaspoon of cinnamon 

optional: 1 tablespoons of chopped walnuts

Directions: 

Mix all of the ingredients for the filling in a large cereal bowl or small pie plate. Microwave for 1 minute to soften the fruit and set aside. Follow directions for the topping and pat on top of fruit. Microwave again for 1 and 1/2 minutes. Eat immediately.

(If you do not microwave- bake in oven or toaster oven)

Directions to make Topping: 

Mash banana in a small bowl with a fork. Add uncooked oatmeal, and a little shredded carrot, and optional chopped nuts. Mix together well with a fork. 

I have been using Quaker Oatmeal – I am stopping due to high pesticide exposure- read #7 in my notes near the end of this post.

In this pic, I spread it out in a small flatter pie plate

Elevate this idea into a dessert

For additional sweetness for a dessert, drizzle the fruit with maple syrup. Double the proportions to make a larger amount. Add chopped walnuts and or raisins to the filling.  Sprinkle the fruit with cornstarch to thicken.

My Notes: 

1. I really LOVE this oatmeal topping with the mashed banana- but it needs to be cooked for a least a minute in the microwave to soften the oats and enhance the sweetness of the banana.

2. This recipe tastes great using pear and apple. 

3. Try adding additional spices such as cardamom or pumpkin pie spice.

4. Let me know if you try it!!

5. If you don’t want to microwave it, you can bake it in the oven.

6. If you are following WW- this filling nutrient rich breakfast is only 3 points !!

7. * Caution- I’ve just recently started reading that oats and products that contain oats are testing with significant amounts of dangerous pesticides  To reduce this load, it may be better to look for organic oat products- (I’m now looking for an organic source of GF oatmeal- I have been using Quaker GF oatmeal)

This pie filling is an absolute favorite !! 

I’ve kept apple slices in the fridge for 4-8 hours without them turning brown.