So I looooooove oatmeal cuz it’s good for you with protein, reducing cholesterol, whole grain fiber goodness. This was awesome. But that’s what I think every time I try a new baked oatmeal recipe. Ha ha. Perfect for Fall. I love the creaminess and it tastes like baked oatmeal, HOWEVER, due to the addition of another egg it tastes like … get this… bread pudding. No joke! It really does. Not as sweet, but oh well. That’s okay.
I tried to speed the baking process on this recipe because most baked oatmeal takes 30-35 minutes. This one took 50 minutes. I’m sorry. It really is worth it though and a cinch to throw together. In my attempt to cook this faster I baked it at 375 degrees for 30 minutes and it was still really soupy. So, I kicked it down to 325 degrees for another 20 minutes and it was done.
**Bake at the said temp: 325 degrees or the bottom may get brown and filmy. Do not make this the night before!!! I did this and it is no where near as good. Pretty bad actually. But made the day of had great results.
Amazing Apple Oatmeal
yield 6 servings
2 cups old fashioned rolled oats
1 and 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1 cup of nuts and dried fruit, optional (I didn’t use, but would be yummy too)
2 cups milk (I used skim)
1/3 cup brown sugar (I used slightly less than 1/3 cup honey and a few tablespoons of brown sugar
1 tsp. vanilla
2 granny smith apples, diced (or use macintosh or something that’ll not go mushy while baking)
1. Preheat oven to 325 degrees. Grease or spray a 2 and 1/2 qt. dish or 8×8 or 9×9 pan. (I like my round corningware… no hot corners).
2. In a great big bowl mix the dry stuff: oats, baking powder, salt cinnamon and optional fruit and nuts.
3. Add the wet stuff to the big bowl of dry stuff: milk, eggs, brown sugar and vanilla. Mix it all up. Put it in the pan.
4. Dump your apples on top and get them a little wet by gently stirring into the mixture. They’ll float to the top.
5. Bake for 50-55 minutes
Recipe adapted from Traderjoes.com