Wednesday, January 30, 2013

Baked Cinnamon Apple Walnut Oatmeal

Been stuck in a breakfast rut the past few weeks as I try to stick to my clean eating (less processed foods) lifestyle.  Then I remembered this baked apple cinnamon oatmeal that I bookmarked at the start of the New Year.  It was quick to whip up and I was able to pack a week of breakfast and then some.  Definitely would change the fruit and nut around for variety.

Baked Cinnamon Apple Walnut Oatmeal
slightly adapted from Brown Eyed Baker
Makes 9 servings

2 cups old fashioned rolled outs
1/2 cup walnuts, toasted and coarsely chopped
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
1/3 cup honey
1 egg
3 tablespoons unsalted butter melted, divided
2 teaspoons vanilla extract
2 Gala apples, peeled, cored and cut lengthwise into 1/2-inch pieces

Preheat oven to 375 F.  Grease an 8-inch or 9-inch baking pan; set aside.

In a medium bowl, stir together the oats, walnuts, cinnamon, baking powder, and salt; set aside.

In another medium bowl, whisk together the milk, honey, egg, and half of the melted butter, and vanilla extract.

Arrange the sliced apples in a single layer on the bottom of the baking pan.  Cover the apples with the oat mixture.  Slowly drizzle the milk mixture all over.  Slightly shake the pan to disperse the milk among the oats.

Baked for 35 to 45 minutes or until the top if golden brown and the oatmeal mixture is set.

Remove from the oven and let sit for at least 5 minutes.  Drizzle the remaining melted butter over the top.  Oatmeal keeps in the fridge for up to a week.  Best served warm.

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