Tag Archives: baked apple oatmeal

Fun Friday: Baked Apple Oatmeal

31 Jan

This was so delicious on a cold winter day.

It’s the weekend and there’s something so great about having a nice, homemade warm breakfast on a weekend morning. Today’s recipe is a perfect one for this weekend or any day.

We originally had this for breakfast earlier this month on Martin Luther King Jr. Day. Being a Monday morning, I knew we could eat it that day and then have it leftover for breakfast or snacks after school during the week too. and baked oatmeal is something my family requests frequently so I knew they’d enjoy waking up to the smell of this baking in the oven on their day off from school.

My initial plan had been to make the same baked oatmeal recipe I always do, substituting in frozen blueberries for the strawberries. But, we were out of blueberries. Then I thought we had frozen peaches, but we didn’t have enough. So, I started searching for a baked apple oatmeal, since I knew we had a few apples on hand. I’m so glad that I did, as this recipe was completely different than the usual one and everyone loved it. I’d definitely do it again. I did one and one-half of this in order to make it fill a 9×13 baking dish and it was a perfect amount.

We opted to add whipped cream on top (we have both regular and dairy-free whipped cream on hand) and I also tried it with maple syrup on top and that was great too. The oats I used were gluten-free and we used soy milk to make it dairy-free but I’ve also used almond milk to make allergy-friendly oatmeal in the past as well. This recipe also calls for walnuts but we don’t usually keep nuts on hand so I didn’t put any in. I happen to also really like pecans and I think chopped pecans would’ve been a good addition to the recipe as well.

I found the recipe on this site, called Once Upon a Chef, and it’s described as a traditional Amish breakfast casserole, which was a perfect description. It was such a great comfort food and it took about an hour total to prep and bake. I encourage you to check out the site itself because it includes all of the nutrition information also, but the ingredients and instructions for a single recipe are copied here as well. I hope you’ll head on over and see some of their other recipes too.

 

I made one and one-half recipes in order to have enough for breakfast and for leftovers.

INGREDIENTS

  • 2 cups old-fashioned rolled oats (not instant)
  • 3/4 cup light brown sugar
  • 1 cup chopped walnuts or pecans, divided
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)

INSTRUCTIONS

  1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
  2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
  3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
  4. Add the milk mixture to the oat mixture, along with the melted butter.
  5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.