Hearty Baked Oatmeal (V,GF)

One of Olive's FAVORITE things to get at our local cafe is Baked Oatmeal. Olive sweetly calls it "Meg Oatmeal" because the owner of the cafe always makes it for her on Saturdays when we come in. I've made some of my own revisions to her recipe to make it a vegan and a little more hearty for the chilly fall weather. I also made individual portions by baking it in a muffin tin instead of a casserole dish. I love anything that is yummy, healthy and EASY, especially in the mornings! Don't you?

Vegan and GF Baked Oatmeal (recipe inspired by The Lovin' Cup Cafe, Johnson, VT)
(Makes 12 individual portions or one large pan)
2 cups organic, GF oats ( I used one cup rolled and one cup instant)
1/2 cup of chopped or sliced nuts (we prefer almonds or pecans)
1/4 cup whole flaxseeds (dark or golden)
1/2 cup of unsweetened, shredded coconut (optional but a yummy addition)
1/2 cup of organic raisins or currants
1 heaping TBS of Cinnamon and Cardamom powder (cardamom brings out the natural sweetness in things:)
1 pinch of fine sea salt
1 tsp alcohol free vanilla extract
1 large ripe banana (or two eggs if you aren't vegan)
1-1 1/2 cup unsweetened almond milk (or any milk you fancy). Adjust liquid as needed (see below)
2 Tbsp. melted coconut oil (or butter if not vegan)
2 sweet apples, grated

Mix all ingredients together in a large mixing bowl. Be sure that the oats are moist enough but not soaking. Add more milk if needed. Bake in a greased pan at 350 for 35-40 mins. Once cooled, store in the fridge and take oatmeal "muffins" out as needed. Place the "muffin" in a bowl, break it up a bit and pour hot milk over the top. Drizzle real maple syrup on it if you want it to be an extra sweet treat! ;)