Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

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. 🙂 Try out this apple cinnamon baked oatmeal the next time you meal prep or maybe need to make a quick and filling breakfast for the whole family.

I hope you get to try this out and make it your own. Thanks for reading!

Signature Dash of Jazz

 

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Apple Cinnamon Baked Oatmeal
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Servings: 6 servings
Ingredients
  • 4 cups rolled oats (not quick oats)
  • 1 medium apple chopped
  • 1/3 cup unsweetened applesauce
  • 4 tablespoons butter melted
  • 1 2/3 cup milk I used unsweetened almond
  • 1/4 cup brown sugar
  • 1/ teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Nutmeg
  • dash sea salt
Instructions
  1. Preheat oven to 350 degrees. Thoroughly mix all dry ingredients plus chopped apple together in a large bowl. 
  2. In a smaller bowl, mix together remaining ingredients.
  3. Mix wet and dry well, ensuring there are no dry "pockets" in the mixture. Spread into a square (8" by 8" or 9" by 9") baking pan.
  4. Bake for about 25 minutes or until top of oatmeal is firm when pressing down on it with your fingers (but not hardened). Cool for about 30 minutes then slice into six pieces. Store covered in the fridge. Keeps for about a week.



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