Let’s jump into the “Breakfast” portion of this blog’s namesake, shall we? As mentioned last week, Budget Bytes has a wide variety of delicious recipes for baked oatmeal. You likely haven’t tried baked oatmeal before. Well, put all thoughts of those microwave oatmeal packets behind you; this is a different story. The texture is a bit crunchy on the top and soft, almost cakey, in the middle. My favorite part about baked oatmeal is that it’s easily adaptable for seasonal ingredients and for just 10 minutes of chopping and stirring effort, you can have a healthy, filling breakfast all week.
Being October, an apple oatmeal is perfect for those chilly mornings and using up those apples from the weekend’s haul at the orchard/farmer’s market/grocery store.
Pack this oatmeal for breakfast and your co-workers will be pretty disappointed with their dry cereal and granola bars from the company’s kitchen (not to mention the subtle message that yes, you do have your life together).
Again, this recipe is directly from Budget Bytes. Original recipe here. I hope this brightens your mornings!
Baked Apple Oatmeal
From Budget Bytes, original recipe linked above
Time: 10 minutes hands on time, 45 minutes bake time
2 medium apples (I used 1.5 large Gala recipes)
1/2 lemon juiced
2 TBSP brown sugar
1 TBSP corn starch
1/2 tsp cinnamon
1/8 tsp ground cloves
2 large eggs
1.5 cups unsweetened applesauce
1 tsp vanilla extract
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/4 cup brown sugar
1.5 cups milk
2.5 cups old-fashioned rolled oats (not quick cooking oats)
1/4 cup chopped pecans (optional)
1. Preheat the oven to 375 degrees. Cut the apples into cubes. No need to peel the apples, the skin will soften when baked. Place the apples in a bowl along with the lemon juice, corn starch, 2 Tbsp brown sugar, ½ tsp cinnamon, and ⅛ tsp ground cloves. Toss to coat. Place the seasoned apples in the bottom of an 8×8 inch casserole dish that has been coated with non-stick spray or butter.
2. Make the oatmeal layer. Whisk the eggs, apple sauce, vanilla*, salt, baking powder, 1/4 cup brown sugar, and 1 tsp cinnamon. Add the milk and whisk again. Stir in the dry oats and chopped pecans, if using, with a wooden spoon or spatula. Pour the oatmeal mixture over the apple layer.
3. Bake the oatmeal for 45 minutes at 375 degrees. The top layer will be lightly browned. Let cool for 5-10 minutes before serving and eating. Store leftovers in a covered container in the refrigerator and enjoy reheated oatmeal all week!
Serving suggestion: When reheating throughout the week, you may want to add a little milk if you prefer a wetter oatmeal. Sometimes I also enjoy serving baked oatmeal with a scoop of plain Greek yogurt.
* I happened to be out of vanilla extract when baking the most recent batch and substituted bourbon. Bourbon and…wait for it….Breakfast. Boom, title drop.