Looking for a quick breakast idea? Try this easy, make-ahead Apple Cinnamon Baked Oatmeal!
Guest Post by Dena Norton of Back to the Book Nutrition
But we also eat our fair share of cooked oatmeal, and today I’m sharing one of our favorite new recipes that I know you’ll love too: Apple Cinnamon Baked Oatmeal!
Easy, Make-Ahead Apple Cinnamon Baked Oatmeal
Baked oatmeal is one of the fastest and easiest cooked breakfasts to prepare. Literally stir, pour, and bake!
And, to save even more time in the morning, it can be mixed up ahead of time, then refrigerated in the pan for up to 24 hours (in fact, it would probably keep for up to 48 hours, but I haven’t tried it myself). The next morning, just bake and serve!
What mama doesn’t love a breakfast recipe that everyone enjoys and that literally cooks itself?
Baked Oatmeal – a Hearty and Healthy Breakfast
This hearty baked oatmeal is rich in fiber, whole grains, fruit, and healthy fats. It is gluten free, has no artificial ingredients, and is honey sweetened, except for the powdered sugar icing on top.
About that icing…For the most part, pure maple syrup and raw honey collected straight from God’s creation are my go-to sweeteners. But sometimes there are recipes that just need “real” sugar – like old fashioned Banana Bread, fluffy Brie and Cranberry Scones, and our family’s favorite Coconut Chocolate Chip Cookies … and now, baked oatmeal with powdered sugar icing!
I used to try to avoid these more indulgent recipes altogether. But, for us, that just wasn’t practical. Instead, I prefer to embrace a few classic, “real sugar” recipes and enjoy them only on occasion, usually on weekends or holidays.
Because of that, I think we appreciate them even more! When I made a similar icing for my Cinnamon Roll Baked Oatmeal at Mother’s Day, I assure you no one asked for theirs to be served sans icing because they didn’t want a little added holiday sweetness on top!
- Oatmeal Ingredients
- • 2 cups rolled oats (buy gluten free oats for GF baked oatmeal)
- • 2 1/2 tsp ground cinnamon
- • 1 tsp aluminum free baking powder
- • 1/2 tsp sea salt
- • 1 large or 2 small apples, cored and chopped
- • 1 cup walnuts, divided
- • 2 pastured eggs
- • 1/2 cup raw honey
- • 2 cups milk (I use raw)
- • 1 tsp pure vanilla extract
- • 1/4 cup butter, melted (I use salted butter)
- Icing Ingredients
- • 2 1/4 cups powdered sugar (I use organic, fair trade sugar)
- • 1 tsp pure vanilla extract
- • 1/4 cup half and half (You could also use milk or cream)
- 1. Preheat oven to 350 degrees.
- 2. In a large mixing bowl, stir together the oats, cinnamon, baking powder, sea salt, apples, and half of the walnuts.
- 3. In a small mixing bowl, whisk the eggs, then add honey, milk and vanilla, whisking thoroughly. (The honey may clump a little when the cold milk is added. Just whisk the best you can, and it'll turn out fine.)
- 4. Add the wet ingredients to the dry and stir to mix.
- 5. Pour the mixture into a 8x8 square pan. Sprinkle with remaining walnuts, then drizzle the melted butter evenly over the top.
- 6. Bake for 30-35 minutes, or until top is deep brown and bubbly. (Don't overcook! Remove and test doneness with a spoon if needed the baked oatmeal should be very moist, yet have some form. It will continue to set as it cools.)
- 7. While oatmeal is in the oven, whisk icing ingredients together. Drizzle over hot oatmeal. (I like to reserve about half the icing for drizzling additional over each bowl when served.)
- The uncooked oatmeal can be stored in the refrigerator for up to 24 hours - I placed the cold dish in my oven while it was preheating to allow it to heat gradually and prevent breakage, then used cooking times listed above. If you mixed the icing in advance and refrigerated it, just allow it to come to room temperature on the counter while the oatmeal bakes.
Want more great ideas for healthy breakfasts? I’ve got everything from smoothies to pancakes in the Breakfast section of Back To The Book Nutrition. Come check it out!
Dena Norton is a registered dietitian turned stay-at-home-mom. She and her husband, Rick, have two precious children, ages 5 and 2. She is the author of Nutrition By The Book: Where Food and Faith Intersect and her latest recipe eBook, 25 Sweet Treats for Summer. Dena blogs at Back To The Book Nutrition, where she inspires others to celebrate God’s gifts of food and health. Subscribe to Dena’s blog or join her on Facebook, Twitter, Instagram, and Pinterest!