Baked Apple Cinnamon Oatmeal
This oatmeal has become a Sunday morning tradition in our house. Since we try to get to the early service at our church, breakfast needs to be as streamlined as possible. But because it’s the weekend, I don’t want to have something boring like cold cereal.
Enter baked oatmeal, or, as my daughter has come to call it, “breakfast cookie,” since it looks like a giant oatmeal cookie in the baking dish.
It’s easy to throw together – you can even do it the night before, halfway bake, and pop in the oven when you wake up. My friend Molly gave me the recipe mine is based on, and over the years, we’ve reduced sugar and oil and added a few new ingredients. I’ve tried subbing pumpkin for the applesauce, but we definitely prefer apple in this recipe.
Our toddler used to refuse to eat apples in any form but applesauce. Weird, right? But watching me prepare and then eating this dish herself is what got her to try and eat apples consistently.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Apple Cinnamon Baked Oatmeal
1/4 c. unsweetened applesauce
3 T. melted butter, melted coconut oil, or sunflower oil
1 c. milk
4-6 T. cane sugar, preferably unbleached*
1/2 tsp. salt
2 tsp. baking powder
3 c. oats (I prefer rolled, but instant works well, too)
1 tsp. cinnamon
1 apple, peeled (optional), cored, and diced
1 tsp. cinnamon sugar for topping (optional)
milk to serve
Preheat the oven to 350 and butter a 2 1/2 quart baking dish.
- In a bowl, stir together the eggs, oil, applesauce, milk, and sugar.
- In another bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry to wet, stirring well. Finally, add the apples. Sprinkle the top with cinnamon and sugar, if desired.
- Pour into the baking dish and bake at 350 for 50 minutes or until golden brown. The mixture should be cut-able but not dried out. Serve with warm milk and enjoy!
*I've gotten away with as little as 4 T. until my family really starts to complain. 6 T. is definitely on the sweet side but it's not over the top. It's your call - it'll be great either way.
**Update: a commenter noted that I'd inadvertently forgotten the oat measurements. The recipe is now updated to reflect that. Apologizes to anyone who was confused! I promise this is an awesome, tried-and-true recipe - we have it all the time.
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