Lu and I are in full-on packing mode.
We move next week (Monday, May 1st!) and I couldn’t be more excited. I’m not so excited about the actual moving process, but who loves that anyway?
Luckily this time around, I have an excuse for being strictly on “unpacking” duty: I’m pregnant! Shouldn’t be lifting heavy things, right? 😉
I actually don’t mind packing and I really love unpacking. What I don’t love is lugging boxes. So, luckily this time around, I will be on that unpacking duty!
So this week I’ll be spending most of my time packing up our apartment, calling to change our billing addresses, and all that fun stuff.
We pretty much have all the furniture we need, perhaps just an extra chair or end table, but we decided not to buy anything until we’re in the space. The space is much bigger – it’s a 2 bedroom plus a den (which we’re going to make into a home office), so we’re going from ~925 square feet to 1,555 square feet.
It’s so funny how excited you get about an extra 630 square feet when you live in an urban area. But it’s going to feel like a LOT! Although, once the baby’s here, I’m sure we’ll feel cramped again.
With all the packing, we’ve already packed up our kitchenwares, so it’s going to be a lot of ordering out and eating leftovers.
I made today’s dish yesterday, just so that I would have the leftovers all week!
This baked oatmeal is amazing. It’s flavorful, packed with protein and nutrients, and saves well. Thanks to Cookie and Kate for the original inspiration!
Watch our video to learn how to make our Baked Oatmeal with Spiralized Apples and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 15 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Baked Oatmeal with Spiralized Apples
- 2/3 cup roughly chopped walnuts
- 2 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1¾ cups almond milk
- 1/3 cup maple syrup
- 2 large eggs
- 3 tablespoons melted coconut oil divided
- 2 teaspoons vanilla extract
- 1 honeycrisp apple
- Preheat the oven to 375 degrees. Grease a 10” skillet or 9” baking dish .
- In a medium mixing bowl, combine the oats, walnuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
- In a smaller mixing bowl, combine the milk, maple syrup, egg, half of the coconut oil, and vanilla. Whisk until blended.
- Spiralize the apple with Blade C.
- Reserve half of the apple for topping the baked oatmeal, then arrange the remaining apples evenly over the bottom of the baking dish. Cover the apples with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the almond milk moves down through the oats, then gently pat down any dry oats resting on top.
- Scatter the remaining apple noodles on the top.
- Bake for 35 to 45 minutes, until the top is nice and golden. If any of the apple noodles start to burn, tuck them into the oatmeal or snip them. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining coconut oil on the top before serving.