I feel that oatmeal is a very personal thing. Everyone likes theirs prepared “just so”. For example, my dad’s oatmeal swims in evaporated milk, a ton of cinnamon, and some sugar. I like mine drier, with nuts, fruit, spices, and a [tiny] splash of almond milk. Sometimes I add applesauce into the mix, too. Oatmeal is a great breakfast but I found it difficult to meal prep with and/or eat on the go. Texture is paramount and neither the texture nor the temperature of overnight oats really jive with me so I gave up on making more than one bowl at a time until I was introduced to the idea of baked oatmeal. This is a GENIUS way to make oatmeal because it’s portable, can be eaten hot or cold, and you can add whatever you want to meet your desired texture, taste, etc. I have made this with nuts and raisins, craisins…the possibilities are pretty much endless! This should definitely be in your breakfast rotation. It’s breakfast for a whole week in 30 minutes. Thirty. Minutes! That’s even easier and quicker than my breakfast hash. 🙂
1 medium apple of your choice, chopped
1 large egg
4 tablespoons butter, melted
4 cups whole oats (or whatever kind you prefer)
1 2/3 cup milk (I used unsweetened almond)
1/3 cup brown sugar
2 teaspoons white sugar
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
Dash of nutmeg
Dash of sea salt
Makes six servings.
Preheat oven to 350 degrees.
In a large bowl, mix together dry ingredients plus apples. Set aside.
In a smaller bowl, mix together wet ingredients.
Pour dry mixture into a nine by nine inch non-stick brownie pan. Gently shake pan from side to side to help the mixture settle evenly, if necessary. Pour wet mixture even on top, making sure there are no parts left dry. (Use a spoon to help if you need to.)
Bake for 25 minutes.
Let cool before cutting into it.
Store in an airtight container and refrigerate. Please leave reviews and ask any questions below. Thanks!