Maple-Cinnamon Apple & Pear Baked Oatmeal


Maple-Cinnamon Apple & Pear Baked Oatmeal

2 1/4 cups rolled oats (gluten free if needed)
2 TBSP coconut or brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp ground ginger
1/2 tsp fine grain sea salt
1/4 tsp ground nutmeg
2 cups unsweetened almond milk
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tsp vanilla extract
2 apples, peeled and diced
1 ripe pair, peeled and diced
1/2 cup chopped walnuts

1. Preheat the oven to 375’F. Lightly grease a 2 quart casserole dish.

2 In a large bowl, combine rolled oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.

3. In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.

4. Pour the liquid mixture over the oat mixture and stir until combined. The mixture will be soupy. Stir in the apples and pear.

5. Spoon the oatmeal into the casserole dish and smooth out the top. Sprinkle the walnuts on top and gently press them down into the oatmeal with your hands.

6. Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.

7. Cool the oatmeal for 5-10 minutes before serving. Enjoy with a splash of almond milk and drizzle of maple syrup if desired.

8. Cool the oatmeal completely before wrapping it up and placing it in an airtight container. It will keep in the fridge for 5 to 6 days or in the freezer for 2 to 3 weeks.

From The Oh She Glows Cookbook by, Angela Liddon

Maple Walnut Protein Smoothie


15 MINUTE PREP TIME (only if you need to roast the walnuts)  

If you’ve ever LOVED maple walnut ice cream this smoothie is a non-dairy homage to that classic ice cream flavor. It’s truly delicious!

Roasting the walnuts is optional, but truly takes this smoothie over the top. Maple walnut ice cream is traditionally made with roasted walnuts so the flavor is much more authentic with roasted nuts. If you prefer to use raw walnuts, just soak them overnight and giving them a good rinse before popping them into the blender. You can toast the walnuts ahead of time (and in larger batches if desired), let them cool and keep them in an airtight container for a speedier morning smoothie session.


  • 1½ cups unsweetened almondmilk
  • 1/3 cup walnuts, lightly roasted (save 1 Tbsp. for garnish if desired!)
  • 1 frozen banana (or 1 fresh banana and 1 cup ice cubes)
  • 1 handful ice cubes
  • 1 to 2 Tbsp maple syrup (depending on ripeness of banana)
  • 1 serving protein powder of your choice (I prefer unflavored but vanilla is an option)


Preheat your oven to 350° F and spread the walnuts out onto a small sheet pan. Roast walnuts for 10 to 12 minutes, until just fragrant. No need to wait for them to brown. Once you can smell them, remove from the oven and let them cool slightly.

  1. Once walnuts are cooled, place all ingredients in a blender (start with one tablespoon of maple syrup) and blend until smooth.
  2. Taste and add the second tablespoon of maple syrup if desired. With a very ripe banana, I found one tablespoon of syrup made the smoothie perfectly sweet. More might be required if you use a less ripe banana.
  3. Pour smoothie into a tall glass and enjoy! If you really feel like treating yourself, roughly chop the one-tablespoon of reserved walnuts and sprinkle on top with a pinch of cinnamon.

Meredith's favorite green smoothie

Meredith's Green Smoothie recipe


Handful of baby spinach

Handful of kale

1/2 frozen banana (sometimes I add frozen peaches if I they are available)

1/3 cup of egg whites (or whey protein powder if preferred)

1/2 cup almond milk

1 T. freshly ground almond butter (or peanut butter)

enough water to mix smoothly


Blend until desired creaminess.  Enjoy!