Baked Apple Cinnamon Almond Oatmeal

6 Oct

Is there anything better than a hot, delicious, satisfying breakfast on a cold morning?  Probably not.  The days here have been unseasonably warm and amazing this past week, but I had to purge my fridge of apples before going to the orchard (sooooon!).  Oatmeal was definitely the way to go.

The best part about this recipe is how ridiculously versatile it is.  You can pretty much toss in any fruits (dried or not), nuts, and/or seeds you want.  I’d even like to try a savory version and a peanut butter-chocolate chip version (or pumpkin!).  The original recipe called for apples and raisins, but since I had no raisins and wanted to up the protein content, I added almonds instead.  They added a nice crunch to the oatmeal, and the protein helps keep you full even longer.  Yippee!

Baked Apple Cinnamon Almond Oatmeal

Source: Smells Like Home

Ingredients:

  • 1 cup old fashioned oats
  • 1/2 tsp. baking powder
  • Ground cinnamon, to taste (feel free to use whatever spices you’d like)
  • Pinch of salt
  • 1/4 cup maple syrup, plus more for serving (honey would be good, too)
  • 1 cup milk (I used almond milk)
  • 1 large egg
  • 2 T. unsalted butter, melted and cooled slightly
  • 1 tsp. vanilla extract
  • 1 apple (any kind), peeled, cored, and diced into 1/2-inch pieces
  • 1/2 cup raw, unblanched almonds (or other nuts…or leave them out)
  • 2 T. flax seeds (optional)
Directions:
  1. Preheat oven to 375 degrees.  Grease or spray a 2-quart casserole dish with either butter or cooking spray.
  2. In a medium bowl, toss together the oats, baking powder, cinnamon, and salt.  In a separate small bowl, whisk together the maple syrup, milk, egg, the melted butter, and the vanilla.
  3. Place the diced apples in a single layer in the bottom of the prepared casserole dish.  Sprinkle the almonds over the top of the apples, then cover the fruit with the oat mixture.  Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible.  Bake the oatmeal for 35-45 minutes, until the top is golden brown and the oats have set.
  4. Remove the oatmeal from the oven and serve hot with more maple syrup (or honey).

 

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