As you know, I have a fondness for baked oatmeal. Since my current abode is lacking a working oven for the time being, I’ve made do with the very best oatmeal. However, with the season is changing, I’m looking forward to baked oatmeals. I made this this week when visiting my parents, and it’s delicious. It packs a ton of apples in giving it that “crisp” like consistency, and has crunchy nuts, a touch of brown sugar on top, and those lovely chewy oats, baked to perfection. This breakfast is a great way to start your day since there’s fiber, protein, fats and carbohydrates all in one dish. I love making this and having breakfast taken care of for the rest of the week, just heat it up and add a splash of milk or Greek yogurt if you like.
Adapted from The Fountain Avenue Kitchen
- 4 apples, diced (I leave the skin on)
- 3 cups old-fashioned oats
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tsp salt
- 1 cup chopped nuts (I used sliced almonds and chopped pecans)
- 1/4 cup maple syrup or honey
- 2 cups milk
- 2 large eggs
- 3 tablespoons oil (canola, olive, coconut, whatever you have)
- 1/2 Tbsp pure vanilla extract
- 2 Tbsp brown sugar (if you have particularly tart apples or like extra sweetness, feel free to add a bit more)
Preheat oven to 375°F. Grease a 9×13″ pan with cooking spray. Toss apples into the baking pan reserving some to put on top.
In a large bowl, mix together the oats, baking powder, cinnamon, cardamom, salt, and half the nuts. Pour the dry mixture over top of the diced apples in the pan.
To the now empty bowl, add the maple syrup, milk, eggs, oil, and vanilla extract. Whisk all ingredients together, then pour into the pan. Sprinkle the top with the reserved diced apple, and the reserved nuts, then sprinkle with brown sugar.
Bake for 30-35 minutes, or until the top is golden and the center is set.