Apple Cinnamon Baked Oatmeal
This recipe is hearty, healthy, delicious, and fairly adaptable to whatever ingredients you have on hand. Plus, leftovers keep well in the fridge for several days. Serve it up as a tasty start to your day or as a “breakfast-for-dinner”, along with bacon and a fruit salad.
Ingredients
- 2 3/4 cups old fashioned oats
- 1/4 cup ground flaxseed (or substitute more oats)
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup butter, melted
- 2 eggs
- 1 cup milk (your choice)
- 1 apple, peeled, cored and finely diced
- 1/4 cup raisins (sub: dried cranberries)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
- In a large bowl, whisk together the oats, flaxseed, brown sugar, cinnamon, salt, and baking powder.
- In a separate bowl, whisk together melted (and cooled) butter, eggs, and milk.
- Pour the wet ingredients into the dry ones and stir until combined well. Gently stir in the walnuts/pecans, apples, and raisins.
- Pour batter into baking dish. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Serve with warm milk and a bit more brown sugar on top, if desired.
Freezer Instructions
Freeze For Later: Prepare according to directions but freeze the baked oatmeal before baking. Wrap tightly in a few layers of plastic wrap and one layer of foil. Place in the back of the freezer for up to 3 months.
Prepare From Frozen: Thaw in the fridge for 24 hours and bake according to directions. You can also defrost in the microwave and bake.
Notes/Tips
- Dairy-Free Option: Use plain dairy-free milk in the recipe.
- Gluten-Free Option: Make sure your oats say “gluten-free” on the package.
- You can use quick oats instead of old-fashioned oats in the recipe.
- Take it over the top with our Maple Whipped Cream on top!
- Because this recipe is so easy, it works great to double and freeze like we do in our 1 Hour Freezer Prep Sessions.
- Top with nuts like sliced almonds or chopped pecans for additional protein and crunch.
Nutrition
Calories: 417 kcal (21%) | Carbohydrates: 62 g (21%) | Protein: 10 g (20%) | Fat: 16 g (25%) | Cholesterol: 80 mg (27%) | Sodium: 472 mg (21%) | Fiber: 7 g (29%) | Sugar: 29 g (32%)
If you make this, please leave a review and rating letting us know how you liked this recipe!