I’m a stuck-in-a-rut weekday breakfast person: it’s always either a packet of oatmeal or a berry smoothie for me. Since I’m not the epitome of a Morning Person™, breakfast for me needs to be quick and mindless. The ability of preparing it the night before is a huge bonus, too. So, coming across the Maple-Cinnamon Apple and Pear Baked Oatmeal definitely piqued my interest!
As I type this, I’ve made this recipe twice and it’s excellent. Breakfast for the entire week! But most importantly, it keeps me happily full and without a noisy tummy until lunch time. Okay, until just before lunch time 🙂
The first time around, I followed the recipe closely – only substituting almonds for walnuts (as the latter make me feel weird.) For the second round, I used frozen unsweetened berries instead of apples and pears, added some extra brown sugar, and subbed the walnuts with pecans. Home run, once again! Love these baked oats and can honestly see myself making them every Sunday evening for the week ahead.
Recipe Rating: 5 Knives out of 5
Maple-Cinnamon Apple & Pear Baked Oatmeal
2 1/4 cups rolled oats (gluten free if needed)
2 TBSP coconut or brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp ground ginger
1/2 tsp fine grain sea salt
1/4 tsp ground nutmeg
2 cups unsweetened almond milk
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tsp vanilla extract
2 apples, peeled and diced
1 ripe pair, peeled and diced
1/2 cup chopped walnuts
1. Preheat the oven to 375’F. Lightly grease a 2 quart casserole dish.
2 In a large bowl, combine rolled oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.
3. In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.
4. Pour the liquid mixture over the oat mixture and stir until combined. The mixture will be soupy. Stir in the apples and pear.
5. Spoon the oatmeal into the casserole dish and smooth out the top. Sprinkle the walnuts on top and gently press them down into the oatmeal with your hands.
6. Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.
7. Cool the oatmeal for 5-10 minutes before serving. Enjoy with a splash of almond milk and drizzle of maple syrup if desired.
8. Cool the oatmeal completely before wrapping it up and placing it in an airtight container. It will keep in the fridge for 5 to 6 days or in the freezer for 2 to 3 weeks.
From The Oh She Glows Cookbook by, Angela Liddon