FREE SHIPPING FOR AU ORDERS OVER $149
TRUSTED by 100,000+ CUSTOMERS
Apple Butter Baked Oats

Apple Butter Baked Oats

by Benjie Campos in Recipes
Apple Baked Oats

Warm, spiced and spoonable — these Apple Baked Oats are the ultimate cosy breakfast. A single-serve bowl of oats and banana baked until fluffy in the air fryer, topped with homemade apple butter for a spoonful of orchard sweetness. A tablespoon of Gelpro collagen woven through the batter gives every bite a quiet protein and gut-loving boost.

Prep time: 5 minutes
Cook time: 15 minutes
Makes: 1 serve (plus a jar of apple butter to keep)

You'll need:

Baked Oats

  • 1/4 cup oats
  • 1/4 cup milk of choice
  • 1 banana, mashed
  • 1 tsp baking soda
  • 1 tbsp Gelpro Peptipro Collagen
  • 1 tbsp apple butter (recipe below)
  • Extra stewed apple or apple butter, to top

Apple Butter

  • 4 apples, peeled and cubed
  • 1/2 cup coconut sugar
  • 1 cup water
  • Juice of 1 lemon
  • Cinnamon, to taste (about 1 tsp)

Method:

Apple Butter (make ahead — keeps for up to 2 weeks in the fridge)

  1. Combine the cubed apples, coconut sugar, water, lemon juice and cinnamon in a small saucepan over medium heat.
  2. Bring to a gentle simmer, then reduce the heat to low. Simmer uncovered for about 30 minutes, stirring occasionally, until the apples are soft and the liquid has reduced to a thick, glossy sauce.
  3. Remove from the heat and blitz with a hand blender until smooth. Transfer to a clean jar and allow to cool before refrigerating.

Baked Oats

  1. Preheat your air fryer to 170°C.
  2. In a small bowl, mash the banana until smooth.
  3. Add the oats, milk, baking soda, Gelpro Peptipro Collagen and 1 tbsp of apple butter. Stir together until well combined.
  4. Transfer the mixture into a small oven-safe ramekin or dish that fits your air fryer.
  5. Bake for 15 minutes, or until the top is golden and the centre is set.
  6. Top generously with stewed apple or an extra spoonful of apple butter, and enjoy warm.

NOTE: This recipe makes one generous single serve of baked oats, plus a jar of apple butter that will keep in the fridge for up to 2 weeks — perfect for spreading on toast, stirring into yoghurt, or making this recipe on repeat. If you don't have an air fryer, bake in a preheated oven at 170°C fan forced for 18–20 minutes.

If you make these baked oats, please share it with us by tagging us on Instagram @gelproaustralia #gwellclub #gelproaus

Previous Post Next Post

Related Posts

Earl Grey Banana Bread

Earl Grey Banana Bread

A fragrant twist on the classic — this Earl Grey Banana Bread is soft, moist and gently perfumed with bergamot, finished with a delicate tea-infused glaze. A little Gelpro collagen woven through the batter adds a quiet protein boost to every slice. Prep time: 15 minutesCook time: 55–60 minutesMakes: 1 loaf (approx. 10 slices) You'll need: Banana Bread 240g ripe banana, mashed 1 tbsp Gelpro Peptipro Collagen 140g coconut sugar 70g neutral oil 70g Greek yoghurt 3 tbsp Earl Grey tea leaves (from 3 tea bags) 3 tbsp hot water 1 tsp vanilla extract 185g plain flour 3/4 tsp baking soda 1/2 tsp baking powder Pinch of salt Earl Grey Glaze 2 to 3 Earl Grey tea bags 1/4 cup milk (adjust as needed) 1 cup icing sugar (adjust for desired consistency) Method: Preheat the oven to 160°C fan forced and line a loaf tin with baking paper. Combine the Earl Grey tea leaves with the hot water and leave to steep. In a large bowl, whisk together the mashed banana, coconut sugar, oil, Greek yoghurt, Peptipro collagen and vanilla until smooth. Pour in the Earl Grey mixture and whisk again until combined. Sift in the plain flour, baking soda, baking powder and salt. Gently fold everything together with a spatula until just combined — be careful not to overmix. Pour the batter into the prepared loaf tin and smooth the top. Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean. While the loaf bakes, make the glaze. Gently heat the milk with the Earl Grey tea bags until it reaches a light simmer. Remove from the heat and leave the tea bags to infuse. Remove the tea bags, then gradually mix a few teaspoons of the Earl Grey milk into the icing sugar until you reach a thick, pourable consistency. Allow the banana bread to cool completely before drizzling the glaze over the top and slicing. NOTE: This banana bread will keep for up to 3 days at room temperature in an airtight container, or up to 7 days in the fridge. For the freshest flavour, add the glaze just before serving. If you make this banana bread, please share it with us by tagging us on Instagram @gelproaustralia #gwellclub #gelproaus

Learn more
Healthy Twix Bars

Healthy Twix Bars

These Healthy Twix Bars are everything you love about the classic — a buttery biscuit base, gooey date caramel, and a rich chocolate top — reimagined with wholefood ingredients and a boost of collagen for a treat that nourishes as much as it satisfies. Prep time: 20 minutesCook time: 12 minutesSet time: 1 hourMakes: 10–12 bars You'll need: Base 1 1/2 cups almond flour 1/3 cup coconut oil, melted 2 tbsp maple syrup Pinch of salt Caramel 1 cup Medjool dates, soaked for 15 minutes then blended into a paste 2 heaped tbsp Mayver's powdered peanut butter 2 tbsp maple syrup 1 tsp vanilla extract Pinch of salt Chocolate Top 150g Noshu dark choc chips 2 scoops Gelpro Cacao + Collagen Superblend 1 tsp coconut oil Flaky sea salt, to finish Method: Preheat your oven to 180°C and line a loaf tin with baking paper. In a bowl, mix all the base ingredients together until a thick dough forms. If it feels too wet, add a little extra almond flour. Press the dough evenly into the tin and bake for 12 minutes, or until lightly golden. Set aside to cool slightly. Blend the soaked Medjool dates into a smooth paste, then mix through the Mayver's powdered peanut butter, maple syrup, vanilla and a pinch of salt. Spread the caramel layer evenly over the cooled base. Melt the Noshu dark choc chips with the coconut oil (gently in a saucepan or microwave), then whisk in the 2 scoops of Gelpro Cacao + Collagen Superblend until smooth and glossy. Pour over the caramel layer. Freeze for at least 1 hour, or until the chocolate top is firm. Sprinkle with flaky sea salt, slice into bars, and serve. NOTE: These bars are best kept in the freezer in an airtight container for up to 2 weeks. Let them sit at room temperature for 5 minutes before eating for that signature chewy-caramel bite. They'll also keep in the fridge for up to 5 days if you prefer a softer texture. If you make these Twix bars, please share it with us by tagging us on Instagram @gelproaustralia #gwellclub #gelproaus

Learn more
Nourishing Immunity Soup

Nourishing Immunity Soup

This nourishing Immunity Soup is a warming, broth-based bowl packed with wholefood goodness — tender chicken, lentils, ginger and a boost of grass-fed beef liver for a deeply restorative meal that comforts and replenishes. Prep time: 15 minutesCook time: 35 minutesMakes: 4–6 servings You'll need: 1 tbsp olive oil 2 carrots, cut Half butternut pumpkin, diced 2 sticks celery, diced 1 large onion, finely chopped 1 tsp ginger paste 3 garlic cloves, minced 500ml–1L chicken broth (adjust to desired consistency) 2 Gelpro Beef Liver capsules 1 small sprig rosemary 1 cup lentils 1 lemon (zest and juice) 2 eggs Cooked roasted chicken (from Coles), shredded 1 tbsp each of chopped dill and parsley Salt and black pepper, to taste Method: Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery with salt and pepper, and cook for about 5 minutes until softened. Stir in the ginger, garlic, rosemary and lentils. Cook for 1–2 minutes until fragrant. Pour in the chicken broth along with the contents of the beef liver capsules, and bring to a gentle simmer. Cook for about 20 minutes with the lid on, stirring occasionally. Add extra broth or water if needed to keep the soup at your preferred consistency. Stir in the shredded chicken and lemon zest. Simmer for 5 minutes. Remove the rosemary sprig and reduce the heat to low. In a bowl, whisk together the eggs and lemon juice. Slowly whisk in 1–2 ladles of hot broth to temper the eggs. Gradually pour the egg mixture back into the soup, stirring constantly until the soup becomes slightly creamy. Turn off the heat. Season with salt and plenty of black pepper. Stir through the dill and parsley and serve hot with bread. NOTE: This soup will keep for up to 3 days in the fridge in an airtight container, or you can freeze individual portions for up to 2 months. Reheat gently on the stovetop — avoid boiling once the eggs have been added, to keep the broth silky. If you make this soup, please share it with us by tagging us on Instagram @gelproaustralia #gwellclub #gelproaus

Learn more
Home Search Cart Products About