Apple Cinnamon Baked Oatmeal
A delightful and heartwarming baked oatmeal dish that combines apples and cinnamon for a nourishing breakfast experience perfect for busy mornings or leisurely weekends.
Ingredients
Oatmeal Base
- 2 cups old-fashioned rolled oats These chewy oats provide a wholesome base, full of fiber and nutrients.
- 1 1/2 cups milk (any kind you prefer) Creamy and rich, adding milk enhances the texture of your baked oatmeal.
- 1/2 cup applesauce This natural sweetener adds moisture and apple flavor without extra sugar.
- 1/4 cup maple syrup or honey Add sweetness with a hint of flavor that complements the apples and cinnamon.
- 1 tsp cinnamon The aromatic spice that evokes feelings of warmth and comfort.
- 1/2 tsp vanilla extract A touch of vanilla elevates the flavor profile.
- 1/4 tsp salt Balances the sweetness and enhances overall flavor.
- 1 large egg Acts as a binding agent, giving the oatmeal a satisfying texture.
- 2 medium apples, peeled and chopped Juicy and crisp, these apples bring freshness and flavor.
- 1/4 cup chopped walnuts or pecans (optional) For a crunchy texture that contrasts with the soft oatmeal.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish or an 8×8-inch square pan.
- In a large bowl, whisk together the milk, applesauce, maple syrup (or honey), vanilla extract, and egg until well combined.
- Stir in the rolled oats, cinnamon, and salt until everything is well combined.
- Gently fold the chopped apples into the oatmeal mixture.
- Pour the oatmeal mixture into the prepared baking dish and spread it out evenly.
Baking
- Bake in the preheated oven for 35-40 minutes or until the top is golden and the oatmeal is set.
- If adding walnuts or pecans, sprinkle them on top of the oatmeal in the last 10 minutes of baking.
Serving
- Let it cool for a few minutes before serving. Drizzle with extra maple syrup if desired.
Notes
For a unique twist, consider mixing in dried fruits like cranberries or raisins. For a dairy-free version, almond milk or coconut milk work well. Store leftovers in an airtight container for up to five days.