This Baked Apple Cinnamon Oatmeal is the perfect way to get your kids to eat oatmeal! They’ll think it’s a baked treat. It’s perfectly hearty and oh so satisfying!
Bring on those cold fall mornings, with this warm baked oatmeal recipe I’m totally ready for it!
It wasn’t until a few years ago that I first tried baked oatmeal and now I’m totally hooked!
Just like stovetop oatmeal, it’s so versatile, but the texture is so different.
So the people that don’t normally like the runny porridge-like oatmeal love this!
And I’m obsessed with this cinnamon, apple and cranberry, walnut combo.
Plus it’s sweetened with real maple syrup instead of sugar and uses coconut oil instead of butter so you can feel good about eating this for breakfast! Or lunch, or dinner. That’s cool too.?
Apple Cinnamon Baked Oatmeal
The perfect breakfast for a cold fall or winter day! Perfectly hearty and satisfying.
- 2 1/3 cups (206g) rolled oats (Old Fashioned)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 2 cups (475ml) milk
- 1/4 cup (56g) coconut oil, melted
- 6 Tbsp real maple syrup
- 1/2 tsp vanilla extract
- 2 crisp peeled and cored, 1/2-inch diced sweet apples (such as Braeburn, Honey Crisp or Gala)
- 3/4 cup (75g) chopped walnuts
- 1/2 cup (70g) dried cranberries
Preheat oven to 325 degrees. Grease a 9 by 9-inch or 2 quart casserole dish.
In a medium mixing bowl whisk together oats, baking powder, salt, cinnamon and nutmeg.
In a separate large mixing bowl whisk together eggs until well blended. Mix in milk, coconut oil, maple syrup and vanilla.
Add oat mixture to milk mixture along with apples, walnuts and about 2/3 of the cranberries and stir well.
Pour mixture into prepared baking dish. Sprinkle remaining 1/3 of the cranberries over the top.
Bake in preheated oven until set, about 45 minutes. Serve warm.
Recipe source: Cooking Classy