Apple Raisin Baked Oatmeal
I know I just wrote up a post for Perfect Oatmeal a few days ago, but I have more oatmeal for you already. Please don’t get bored with me, and I promise I won’t bring any more oatmeal to the table for at least another week. 😉 The other day, I received an e-mail from Brown Eyed Baker for her Apple Raisin Walnut Baked Oatmeal. This is not just a bowl of oatmeal — it’s a twist that I’ve never seen. Honestly, since I’m one of the biggest oatmeal fans on the planet, I’m annoyed that I didn’t think of it first. I have been so excited to make it, and I just got the e-mail 2 days ago! I made it today, and it was phenomenal! I wanted to eat the entire batch of it, which would defeat the healthy aspect of it, wouldn’t it? I didn’t run enough today to do that, I assure you. I wish you could have smelled the apples, cinnamon, and nutty oats baking in the oven — It smelled just like apple pie. I think my kids actually thought they were having apple pie for breakfast. With a smell like that, we could all tell it was going to be good. I’m really excited about this recipe, and I envision baking this every weekend and either having it right then and there, or saving it and re-heating it for those busy weekday mornings. This is hands-down one of coziest winter morning breakfasts you can treat yourself to. You seriously have to try it.
This Apple Raisin Baked Oatmeal is very versatile, which means nobody will get tired of it. Add toasted wheat germ, ground flaxseed, or finely shredded coconut to the oats to flavor them up differently. Instead of fresh apples, you can use blueberries, peaches, nectarines, or a combination of fruits. I know I’d love it with fresh blueberries bake inside, topped with fresh bananas. You can omit the nuts entirely, or add toasted pecans in place of the walnuts. No maple syrup? Just add brown sugar in it’s place. You can go any way you want to here. Sky’s the limit. I can even imagine using grated carrots, coconut, golden raisins, and pecans, to put a carrot cake spin on this oatmeal for an Easter brunch? Just thinking out loud. I’ll have to give that some more thought.
The oatmeal took about 10 minutes to assemble. Start out with the apples. I peeled and chopped two nice, tart, Granny Smith apples and sliced them about 1/4″ thick, and arranged them in my greased 8×8 baking dish.
Sprinkle half of the raisins over the apples next.
In a medium bowl, combine the rolled oats, wheat germ, half of the toasted walnuts, cinnamon, baking powder, and salt. Pour this mixture over the apples and raisins. Use a spoon to spread the oats evenly over the apples and raisins.
From here, the milk, egg, and maple syrup are whisked together and drizzled over the top of the oat mixture. Rap the dish on the counter to make sure that the milk is evenly disbursed throughout the oat mixture.
Lastly, sprinkle the remaining half of the raisins and toasted walnuts over the top of the oat mixture. Bake at 375 degrees, until the top is golden brown and the oatmeal is nice and set. Remove from the oven, and let stand at room temperature for 5 minutes. Time to serve! This is a healthy, delicious dish that you’ll be proud to serve your family for breakfast, and it will appeal to even the pickiest eaters! 🙂
- 2 Granny Smith apples, peeled, cored, and sliced into ¼" slices
- ⅔ cup raisins, divided
- 2 cups old fashioned rolled oats
- ¼ cup toasted wheat germ, optional
- ½ cup toasted walnuts, divided
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fat-free milk (low-fat is fine, too)
- ¼ cup pure maple syrup
- 1 egg
- Preheat the oven to 375 degrees. Grease an 8x8 baking dish.
- Arrange apple slices on the bottom of the prepared baking dish. Sprinkle ⅓ cup of the raisins over the apples. Set aside.
- In a medium bowl, combine the oats, ¼ cup of the toasted walnuts, cinnamon, baking powder, and salt. Pour the mixture over the apples and raisins, spreading it evenly over the top with a spoon.
- Whisk the milk, maple syrup, and egg together in a small bowl. Drizzle over the top of the oat mixture. Rap the baking dish on the counter a couple of times to make sure the milk mixture is evenly distributed throughout the oat mixture.
- Bake at 375 degrees for 35-40 minutes, or until the top is golden brown and the oats are nice and set. Let stand at room temperature for 5 minutes, and serve!
- Adapted from Brown Eyed Baker's Apple Raisin Walnut Cinnamon Baked Oatmeal