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30 Minutes or Less

Vegan Apple Crisp Without Oats Recipe (Gluten-Free)

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Apple Crisp Without Oats Recipe

This delicious Apple Crisp Without Oats recipe is a vegan and gluten-free take on a timeless classic. With a crumb topping that’s easy and quick to prepare and full of flavors from brown sugar and cinnamon, this makes for an irresistible fall dessert!

One of the best things about fall is that it’s apple season! The key to this recipe is that there are no oats in the topping, just flour, brown sugar and pecans. Oats are great, but sometimes a simple streusel-like crumb texture is nice to have. Not only is this delicious recipe easy to prepare, but it’s also made with simple ingredients. Most of which are pantry staples!

WHAT YOU NEED TO MAKE APPLE CRISP WITHOUT OATS

  • Apples – Get apples that are best for baking. I used gala apples this time, but honeycrisp or good ol’ granny smith apples will work perfectly too!

  • Brown Sugar / Cinnamon – Brown sugar and cinnamon adds incredible flavor and aroma to this recipe. Wouldn’t be the same without it!

  • Pecans/Walnuts – Chopped nuts like walnuts and pecans adds a perfect crispness to the topping. You can also add raisins or dried cranberries.

  • Gluten-Free Flour – I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour, though if you’re not gluten-free, you can easily sub all purpose flour for the gluten-free flour in this recipe.

ADJUST THIS APPLE CRISP WITHOUT OATS RECIPE TO YOUR DIET

  • Add Gluten: Use all purpose flour instead of gluten-free flour in this recipe.

  • Add Dairy: Use regular butter in this recipe if not vegan or dairy-free.

TIPS FOR MAKING APPLE CRISP

  • Slice the apples fairly thin. Anywhere around 1/4-inch to 1/2-inch thin will work perfectly in this recipe. Don’t overdo it though – you don’t want them falling apart during the baking process because they’re too thin.

  • Substitute pears for apples. If you want to try something different, or if you just aren’t a fan of apples, pears are a great substitute.

  • While this dessert is pretty sweet in and of itself, I love adding a scoop of ice cream on top. It makes an amazing addition to the cinnamon/brown sugar flavor.
Apple Crisp Recipe Without Oats (Vegan, Gluten-Free)
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Apple Crisp Recipe Without Oats (Vegan, Gluten-Free)

5 from 1 vote
Recipe by Samantha Course: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

300

kcal
Total time

1

hour 

This delicious Apple Crisp Without Oats recipe is a vegan and gluten-free take on a timeless classic. With a crumb topping that’s easy and quick to prepare and full of flavors from brown sugar and cinnamon, this makes for an irresistible fall dessert!

Ingredients

  • For the apples:

  • 4-5 Apples, chopped

  • 2 Tablespoons brown sugar

  • 1 tablespoon lemon juice

  • 1 Teaspoon Vanilla Extract

  • 1 teaspoon cinnamon

  • For the crumb topping:

  • 1 cup all purpose flour (I used gluten-free)

  • 1 cup brown sugar

  • ½ cup pecans or walnuts, chopped

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ½ cup butter, softened (I used vegan butter)

Directions

  • Preheat your oven to 350° Fahrenheit.
  • Add all apple ingredients to a large bowl, toss until apples are evenly coated, and transfer to a 9×13-inch baking dish.
  • Mix all crumb topping ingredients together in the same bowl as before and sprinkle over the top of the apple mixture.
  • Bake for 40-45 minutes, then remove from oven and let cool for at least 15 minutes before serving.

Recipe Video

Notes

  • Storage: You can keep it on the counter for a few days or in the fridge for 4-5 days. It’s also freezer-friendly – you can store it in an airtight container for 3-4 months (although this may affect the texture of the topping).
  • You can easily reheat a small dish in the microwave, however, if you want to reheat the entire pan, heat in the oven at 350°F for approximately 10-12 minutes.

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30 Minutes or Less

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

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overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

The baked oats life chose me. The carrot cake baked oats recipe I shared a few months back literally blew UP! Everyone was going crazy over that recipe, and tbh I don’t totally blame them. Though while the carrot cake version is delicious, I wanted to give you guys options. So I brainstormed some classic favorite flavor combos and ultimately landed on peanut butter and jelly. There is nothing more iconically wholesome than peanut butter and jelly. And when added to baked oats, the results is truly comfort food made HEALTHY.

What You Need To Make Peanut Butter and Jelly Baked Oats

Rolled Oats – Oats are an ideal breakfast, with plenty of vitamins, mineral, and health benefits! Feel free to use either rolled oats or quick oats in this recipe – both will work. I almost always have a bag of rolled oats in my house as an easy and versatile gluten-free grain.

Banana – You can use either a mashed banana or half a cup of apple sauce in this recipe. The mashed fruit act as a fort of egg-replacer in this vegan breakfast recipe.

Peanut Butter – I’d recommend opting for smooth peanut butter if you have it, but if not crunchy will work too. Though keep in mind that the peanut butter will be blended with all ingredients in the second step. Therefore, if you use crunchy, there’s a good chance it will be no longer crunchy by the end of this recipe.

Jam – Go crazy with this one! Literally use whatever jam or jelly your heart desires. I had some homemade blueberry jam lying around, so I used that. But i’m sure any jam or jelly flavor will taste incredible in these peanut butter and jelly baked oats!

Adjust This Recipe To Your Dietary Needs

Add Protein: Feel free to add a tablespoon of your favorite protein powder to increase the protein in these baked oats. If you end up adding protein powder, I’d recommend increasing the almond milk amount to 1/2 cup instead of 1/3 cup.

Make it Grain-Free: To make these peanut butter and jelly baked oats grain-free, use coconut flour in place of the rolled oats.

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)
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Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

Ingredients

  • 1/2 cup rolled oats

  • 1 banana, mashed

  • 1/3 cup almond milk, see Notes

  • 1 tablespoon maple syrup

  • 1 tablespoon peanut butter

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon vanilla extract

  • 1 tablespoon jam of choice

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a ramekin.
  • Add all ingredients except the jam to a blender and blend until smooth.
  • Pour into ramekin, then swirl in the jam. Bake for 20-25 minutes.

Recipe Video

Notes

  • Almond Milk: Feel free to use any dairy-free milk you’d like instead of almond milk.

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Dairy-Free

Hummingbird Cupcakes (GF/DF)

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Straight on shot of hummingbird cupcakes sitting on a cutting board.

These hummingbird cupcakes are the perfect spring-time sweet treat! They taste incredibly decedent despite being grain, dairy, and refined sugar-free. These adorable cupcakes are chock-full of delicious crushed pineapple and shredded coconut. And in case you thought they couldn’t get any better, they’re also topped off with a dairy-free cream cheese frosting that is out-of-this-world good.

Hummingbird cupcake topped with pineapple and toasted coconut with a bite taken out.

It’s funny because I’m literally eating a hummingbird cupcake (and getting cream cheese frosting all over my keyboard) as I write this. I’m full-on addicted to the babies. They’re sweet, but not too sweet. Incredibly versatile – enjoy them as a snack, dessert, or heck you can even eat them for breakfast!

The first time I ever ate a hummingbird-anything was at this cute little muffin place by my parents house. My mom got me to try one of their hummingbird muffins and I’ve truly been hooked ever since. I then discovered hummingbird cake and was like – woahhhh, I didn’t know life could get EVEN better! And in case you’re like, Sam WTF is a hummingbird cupcake?! It’s similar to carrot cake, but has crushed pineapple and shredded coconut instead of carrots. It also features a cream cheese frosting, just like carrot cake. If you’re looking for a muffin instead of a cupcake, simply make these without the cream cheese frosting. My suggestion here is – take a plain cupcake, top it with a little crunchy almond butter, and enjoy it as a sweet afternoon snack!

What You Need To Make Hummingbird Cupcakes

Almond Flour – I chose almond flour as the base of these cupcakes for two reasons. One, it’s grain-free, making these cupcakes so light and healthy that you could literally eat them for breakfast if you wanted to. And two, it yields a soft, crumbly cupcake that doesn’t fall apart when bitten into, but also isn’t too dense.

Coconut Sugar – Just a 1/2 cup of coconut sugar is all you need in these cupcakes! This is what I mean by they’re sweet, but not too sweet. Coconut sugar is lower on the glycemic index than the usual white sugar. It also contains many more vitamins and minerals than most other sugars. If you don’t have coconut sugar, you can either use brown sugar, cane sugar, or white sugar instead.

Mashed Bananas – You won’t find a single hummingbird recipe without mashed bananas in it. In conjunction with the pineapple and coconut, a little banana is truly magnificent. It adds a touch of sweetness and incredible flavor. You can use 1 cup of apple sauce instead, if you’d like.

Crushed Pineapple – Like I said earlier, crushed pineapple is a main ingredient in these hummingbird cupcakes. I buy canned crushed pineapple and rinse out the liquid before using in this recipe. Though you can use finely chopped fresh pineapple instead.

Shredded Coconut – Similar to the crushed pineapple, these wouldn’t be hummingbird cupcakes without a little coconut. My one thing when baking with coconut is to make sure it is unsweetened. Our cupcakes are sweet enough, we don’t need the coconut adding to that.

Adjust This Recipe To Your Dietary Needs

  • Make it Paleo – Leave out the dairy-free cream cheese frosting and you’ll have yourself delicious little paleo hummingbird muffins!
  • Make it Vegan – Use your favorite egg-substitute in place of the eggs in this recipe. I have not tested this recipe using flax eggs, though I can image that it will yield less-fluffy but still tasty cupcakes.
  • Make it Sugar-Free – Leave out the frosting and sub 1/2 cup of your favorite sugar-free sweetener for the coconut sugar. You can also leave out the coconut sugar altogether, if you’d like!
Hummingbird Cupcakes (GF/DF)
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Hummingbird Cupcakes (GF/DF)

4 from 3 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Intermediate
Servings

12

cupcakes
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 2 Cups Almond Flour, see NOTES

  • 1/2 Cup Coconut Sugar

  • 1 Teaspoon Baking Soda

  • 1/2 Teaspoon Baking Powder

  • 1 Teaspoon Cinnamon

  • 2 Tablespoons Coconut Oil, melted, see NOTES

  • 1 Cup Mashed Banana, about 2 bananas

  • 2 Eggs, see NOTES

  • 1 Teaspoon Vanilla Extract

  • 1/2 Cup Crushed Pineapple, drained

  • 1/2 Cup Shredded Coconut, unsweetened

  • For the cream cheese frosting:

  • 1/2 Cup Dairy-Free Cream Cheese

  • 1/4 Cup Dairy-Free Butter, softened

  • 2 Cups Powdered Sugar

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat oven to 350° Fahrenheit and line a cupcake tin with 12 cupcake liners.Hummingbird Cupcakes Process Photo 1
  • In a large bowl, mix together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon.Hummingbird Cupcakes Process Photo 2
  • In a small bowl, mix together the coconut oil, mashed bananas, eggs, and vanilla extract.Hummingbird Cupcakes Process Photo 3
  • Add the wet ingredients, crushed pineapple, and shredded coconut into the dry ingredients and mix to combine.Hummingbird Cupcakes Process Photo 4
  • Fill each cupcake liner with 1/4 cup of batter and bake for 20-25 minutes or until a toothpick inserted into a cupcake comes out clean.Hummingbird Cupcakes Process Photo 5
  • Transfer cupcakes to a wire cooling rack to cool completely before frosting.DSC_0118Hummingbird Cupcakes Process Photo 6
  • Make the frosting by adding all ingredients to a bowl and beating with either a hand or stand mixer until combined. Dollop frosting onto cooled cupcakes and enjoy!DSC_0118Hummingbird Cupcakes Process Photo 7

Notes

  • Almond Flour: Be sure to use almond flour, not almond meal.
  • Coconut Oil: You can use 2 tablespoons of vegetable oil or melted butter instead.
  • Eggs: I like to remove my eggs from the fridge a couple hours before baking. If your eggs are too cold when added to the batter, they might cause your coconut oil to re-harden.

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30 Minutes or Less

Carrot Cake Baked Oats (V/GF)

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Carrot Cake Baked Oats Recipe

These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.

Carrot Cake Baked Oats

What You Need To Make Carrot Cake Baked Oats

Rolled Oats – You can use either rolled oats or quick oats in this recipe. I like to stock up on oats whenever I’m at the store, they’re so versatile and super satisfying. Oats are one of the best gluten-free grains, loaded with vitamins, minerals, and plenty of health benefits.

Apple Sauce – You can swap mashed banana for the apple sauce in this recipe – use whichever you prefer!

Maple Syrup – I love using maple syrup instead of refined sugar in my recipes. Maple syrup not only tastes delicious but is full of antioxidants and less likely to spike your blood sugar.

Walnuts – Add a much-needed crunch to these carrot cake baked oats. I used raw, unsalted walnuts in my recipe and gave them a quick chop before mixing them in. If you don’t like walnuts, feel free to either swap them with another nut or leave them out!

Dairy-Free Cream Cheese – No carrot cake is complete without the cream cheese frosting. Therefore, I developed a two-ingredient cream cheese icing for these baked oats. My preferred dairy-free cream cheese is Kite Hill’s plain flavor. If you’re not dairy-free, you can definitely use regular cream cheese instead. Just make sure, whatever cream cheese you use, is plain and doesn’t have any added flavors.

Adjust This Recipe To Your Dietary Needs

  • Add Protein: Throw one tablespoon of your favorite vanilla protein powder in with the oats and make the rest of the recipe as directed.
  • Make it Nut-Free: Use soy or coconut milk instead of almond milk and leave out the walnuts. If you’re also making the cream cheese icing, make sure your dairy-free cream cheese is nut-free as well!
  • Add Dairy: Swap out the almond milk for cow’s milk and the dairy-free cream cheese for regular cream cheese.
Carrot Cake Baked Oats (V/GF)
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Carrot Cake Baked Oats (V/GF)

5 from 1 vote
Recipe by Samantha Russo Course: BreakfastDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.

Ingredients

  • For the baked oats:

  • 1/2 Cup Rolled Oats, see NOTES

  • 1/2 Cup Apple Sauce, see NOTES

  • 1/4 Cup Almond Milk, see NOTES

  • 1 Tablespoon Maple Syrup

  • 1/2 Teaspoon Baking Powder

  • 1/2 Teaspoon Cinnamon

  • 1/8 Teaspoon Ground Ginger

  • 1/8 Teaspoon Nutmeg

  • 1/4 Teaspoon Vanilla Extract

  • 2 Tablespoons Grated Carrots

  • 1 Tablespoon Raisins

  • 1 Tablespoon Walnuts, see NOTES

  • For the cream cheese icing:

  • 1 Tablespoon Dairy-Free Cream Cheese

  • 1/2 Tablespoon Maple Syrup

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a oven-safe ramekin.
  • Add the oats, apple sauce, almond milk, maple syrup, baking powder, cinnamon, ground ginger, nutmeg, and vanilla extract to a blender and blend until smooth.
  • Pour into ramekin and mix in the raisins, carrots, and walnuts. Bake for 20-25 minutes.
  • Whisk together the dairy-free cream cheese and maple syrup in a small bowl. Pour icing over your oats and enjoy!

Notes

  • Rolled Oats: You can also use quick oats, if you’d like.
  • Apple Sauce: You can swap the apple sauce for 1/2 cup of mashed banana.
  • Almond Milk: Use any non-dairy milk you’d like!
  • Walnuts: Pecans would also taste great, but use whatever nuts you’d like.

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Desserts

Healthy Hot Chocolate

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Healthy Hot Chocolate Two Cups

This healthy hot chocolate is the REAL deal! Comparable in taste to those powder packets you buy at the store, except way healthier. Cocoa powder and maple syrup give this recipe a big dose of good-for-you antioxidants and minerals.

Healthy Hot Chocolate

I started making this homemade healthy hot chocolate to warm me up after a long day of skiing. And once I started, I couldn’t stop. This hot chocolate quickly went from aprés ski to everyday. I couldn’t get enough of it. I still can’t get enough of it!! You know, I’m not a huge fan of the winter. But I’m honestly hoping this cold weather hangs on a little longer so I can continue to enjoy this cozy beverage. Even when the weather gets warm, I’ll probably still be drinking this hot chocolate.

What You Need To Make Healthy Hot Chocolate

Almond Milk – You can use any non-dairy milk you’d like! And if you’re not dairy-free, you can use regular milk instead.

Cocoa Powder – Make sure you use unsweetened cocoa powder. Cacao powder works too, and also serves as a great boost of healthy antioxidants!

Maple Syrup – Maple syrup is one of my favorite refined sugar-free sweeteners. It also contains a ton of antioxidant and a good dose of minerals. If you don’t have any maple syrup, you can use coconut sugar or honey instead.

Healthy Hot Chocolate
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Healthy Hot Chocolate

0 from 0 votes
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

2

servings
Prep time

0

minutes
Cooking time

3

minutes
Total time

3

minutes

This healthy hot chocolate is the REAL deal! Comparable in taste to those powder packets you buy at the store, except way healthier. Cocoa powder and maple syrup give this recipe a big dose of good-for-you antioxidants and minerals.

Ingredients

  • 3 Cups Almond Milk

  • 2 Tablespoons Cocoa Powder

  • 1/4 Cup Maple Syrup

  • Pinch of Salt

  • 1 Teaspoon Cinnamon, optional

  • 1/2 Teaspoon Vanilla Extract, optional

Directions

  • Add the almond milk to a small saucepan over low heat.
  • Once almond milk is hot, add in remaining ingredients. Whisk constantly until everything has dissolved.
  • Pour into two mugs, top with mini marshmallows or coconut whipped cream and enjoy!

Notes

  • Almond Milk: Any non-dairy milk or regular milk will do!
  • Cocoa Powder: Use cacao powder instead, if you’d like.
  • Maple Syrup: Use coconut sugar or honey instead, if you’d like.

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