Behind the Apron: Baked Oatmeal

Thanks to the Food tag on Pinterest, I’ve been cruising some gorgeous recipes of late. This one hit the spot. I’m a big fan of breakfast, and a staunch supporter of oatmeal. Usually I am wolfing it down in my office after a morning rec session and while reading my email (terrible habit, I know). Not today, my friends! Sunday morning, house smells delicious.

Here is the original post from Jellytoastblog, who adapted it from Spoon Fork Bacon. Three cheers for blog-sharing foodie love. You could do so many things with this recipe .. my notes in green, below.

Cranberry Apple Cinnamon Baked Oatmeal (makes 8 servings)

2 C rolled oats
¼ C flax seeds, ground (or flax seed meal)
1 tsp baking powder
3 tsp cinnamon * 2 tsp cinnamon + 1 tsp ginger
½ tsp salt
¼ C brown sugar * dark brown sugar
3 Tbs honey
2 C skim milk * 1/2 C milk, 1/2 C almond milk
1 egg
1 tsp vanilla extract
¾ C fresh (or frozen) cranberries
1 large apple, diced
* 1/4 C chopped walnuts
1 Tbs brown sugar
Maple syrup for serving (optional)

Preheat oven to 375°. Grease a 2 quart casserole dish or 8” square baking dish with non-stick spray and set aside. In a medium bowl, stir together oats, flax seeds, baking powder, cinnamon, salt and ¼ cup of brown sugar and set aside. In a second bowl, whisk together honey, milk, egg, and vanilla. Pour milk mixture into the dry ingredients and stir with a spoon, making sure all of the ingredients are evenly mixed. Fold in the cranberries and apples. Pour mixture into prepared baking dish. Sprinkle the top with 1 Tablespoon of brown sugar. Bake, uncovered, for 40-45 minutes or until oatmeal is golden brown and bubbling. Allow the oatmeal to cool for several minutes, drizzle with syrup and serve! * I don’t go for super sweet & originally turned up my nose at the maple syrup. Now I can say: USE IT. It’s the finishing touch.

A note on re-heating from previous blogger: add a splash of milk before microwaving or reheating in the oven.


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