It is officially apple-pickin' season up here in the Northwoods, and this weekend D and I plan to harvest our share of apples at a local orchard (and pick up a pumpkin for our doorstep, to boot). In anticipation of our upcoming weekend activities, I made a hearty baked apple cinnamon oatmeal for breakfast today. What with the colder mornings of late (it was 34 degrees at 8a the other day!), a hot breakfast is an excellent way to entice yourself out of bed or take off the chill after a brisk walk outdoors with the dog.
You can easily customize this breakfast dish with your favorite oatmeal toppings. I imagine this baked oatmeal dish would be dreamy with pears or stone fruits. And given whatever dried fruits or nuts are in your pantry, the flavor options are endless, really.
makes 4-6 servings
2 Granny Smith apples, cored, cut into quarters, and diced
2 cups rolled oats
1/2 cup raisins
1/2 cup chopped pecans
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon sea salt flakes
1/4 cup brown sugar
1 tablespoon unsalted butter, melted
2 cups organic skim milk
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix together the apples, oats, raisins, pecans, cinnamon, nutmeg, ginger, sea salt flakes, and brown sugar. Drizzle the melted butter over top and stir to combine.
3. Spoon the apple-oat mixture into a baking dish (I used a 9-inch pie dish; any deep baking dish should do). Pour the milk over top the oats.
4. Bake in the oven for 25-30 minutes, or until most of the milk is absorbed. Serve warm with additional toppings such as brown sugar, raisins, dried cranberries, or chopped nuts. Cover and store any leftovers in the refrigerator; simply reheat before serving.