Friday, July 4, 2014

Baked Apple Cinnamon Oatmeal

Happy 4th of July y'all!

It's currently raining here, courtesy of Hurricane Arthur, so there is not much celebrating to report from the Vittles household.

The rest of the holiday weekend is supposed to be beautiful, but I knew most of today was supposed to be a wash.  So last night I made this oatmeal to bake in the morning.  

I never liked oatmeal until recently, though I was also never sure why.  Much like hot tea, it seems like something I would enjoy, yet every time I had it I found it to be... bleh.

I still don't know what brought me around to it.  Maybe the fact that I started feeding it to the Mini, and eating her inevitable leftovers?  Maybe the fact that I started having it with a little brown sugar and cinnamon?  Maybe the fact that I don't have a lot of "hearty" breakfast options since going gluten-free?

Not really sure.  But in the meantime, the Mini is also starting to get a little more discerning with her tastes - she has started asking for specific things at mealtime, and refusing others.  (Our newest favorite is cherries.)  But so far, this has been a hit.  

It's also great left-over, so no worries if you don't eat the whole pan.

Hope everyone has a fun & safe holiday - Happy Birthday, America!

Baked Apple Cinnamon Oatmeal
  • 2 C. uncooked quick-cooking oats
  • 1/2 C. packed brown sugar 
  • 1 t. ground cinnamon
  • 1/8 t. ground cloves
  • pinch salt
  • 1 t. baking powder
  • 1 1/2 C. milk
  • 1 t. vanilla extract
  • 1/2 C. unsweetened applesauce 
  • 2 T. butter, melted 
  • 1 large egg, beaten 
  • 1 apple, peeled, cored & diced

Preheat oven to 375°.  Grease an 8" square baking dish with cooking spray, and set aside.*

In a large bowl, whisk together the oats through baking powder, & set aside.  In separate bowl, combine the milk, vanilla, applesauce, butter, and egg.

Add milk mixture to oat mixture; stir well. Fold in diced apples. Pour mixture into prepared baking dish & bake for 20-25 minutes, or until set in middle. Allow to cool 5 minutes, then serve warm.

*Note: This recipe can be made the night before, and stored in the refrigerator.  If making ahead, skip the step of preheating oven until ready to bake.  Also you may need to add an extra few minutes to bake time.

Recipe adapted from Cooking Light, as posted on


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