Apples and Spice Baked Oatmeal
This recipe is a variation on the baked oatmeal I make in the summer with fresh berries as its base layer, but it’s so delicious that I just had to give it its own spot on here. I’ve been making it off and on since we went apple picking last fall. And at the end of winter, when the growing season has yet to begin, apples are really all that’s left to pick from if you’re shopping local. I usually buy a full bushel in October and they winter over fairly well for cooking, supplying us with Apple Betty, pie, apple snack cake, homemade applesauce, and this oatmeal all winter and into spring. Every so often, I have to go through them and pick out any that have gone soft, but it’s really a low maintenance way to keep fruit around in the winter without paying exorbitant prices for blueberries grown in Chile.
Anyway, the oatmeal. It’s simple and easy, and the perfect thing to bake on a Sunday night for Monday morning breakfast. It’s healthy and easily made gluten-free simply by making sure your oats are GF.
Apples and Spice Baked Oatmeal
adapted from Super Natural Every Day by Heidi Swanson
2 cups old-fashioned rolled oats (not the quick-cooking kind)
1/4 cup ground flaxseed
1/2 cup chopped walnuts
1/3 cup natural cane, turbinado, or demarara sugar, or maple syrup
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg1/2 teaspoon fine grain sea salt or kosher salt
2 cups milk (I used 1%, but any milk will do)
1 large egg, slightly beaten
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 large or 2 medium apples, peeled and diced (about 2 cups)
Preheat the oven to 375°. Oil or butter a square baking pan (either 8″ or 9″ is fine).
In a large bowl, stir together the oats, flaxseed, half the nuts, sugar, baking powder, cinnamon, nutmeg and salt.
In a smaller bowl, whisk together the milk, egg, butter and vanilla.
Layer about half the apples in the bottom of the pan.
Top with the oat mixture.
Pour the milk mixture slowly and evenly over the top, making sure all the oats are soaked. Tap the bottom of the dish gently on the counter a few times to help the milk sink down into the oats.
Layer the other half of the apples on top, then scatter with the rest of the chopped nuts.
Bake for 35-45 minutes in the top half of the oven, until the oats are set and look firm, not liquidy or jiggly.
Remove to a cooling rack. Allow to cool a bit, and then slice into squares. Serve with warm milk, maple syrup, or honey if you prefer.
Serves 6.
Here’s the printable version. Enjoy!
