Baked Oatmeal
I’ve recently been craving (and therefore baking) baked oatmeal. If you haven’t had it, imagine a cross between oatmeal cooked on the stove and an oatmeal cookie.
It’s still healthy & satisfying, but isn’t as mushy as the regular stuff, though not quite as sweet and decadent as the cookie version. The add-in variations abound! Here I’m using coconut, walnuts, apples, and a sprinkling of sunflower seeds, but I’m thinking you could try banana, peanut butter, various nuts, of course, and so on. Use some maple syrup or honey instead of brown sugar, all butter instead of coconut oil, you get the idea. Let me know how it goes!
Coconut Apple Baked Oatmeal (approx. 8 servings)
3 cups old-fashioned oats
1/2 cup brown sugar
1 1/2 cups milk
2 tablespoons coconut oil (or use butter)
1 tablespoon butter, melted
2 eggs, beaten
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1/2 – 1 teaspoon cinnamon (personal preference)
3/4 cup plain yogurt
2 small or 1 large apple(s), grated
3/4 cup coconut
1/2 cup chopped walnuts or pecans
1/2 cup roasted, salted sunflower seeds (for sprinkling on top after it’s baked)
1. Preheat oven to 350 degrees. Grease a 9 by 13 pan with butter or oil.
2. Combine all ingredients and stir by hand until combined. Spread in prepared pan.
3. Bake at 350 for 20-25 minutes.
4. Serve warm, sprinkled with sunflower seeds.
To make half of the recipe, bake the oatmeal in a 9 by 9, 8 by 8, or a pie pan, as shown below. You can prepare this the night before, store it in the refrigerator, then bake it in the morning (add a few extra minutes to baking time).
