Are you guys ready for Fall cooking and baking yet? I hope so because I definitely am! Regardless of what the weather is doing, September 1 and back to school always signifies Fall for me (as I’m sure was evident by last Friday’s post where I shared 25 recipes perfect for Fall).
Last year in October I made apple pumpkin pecan baked oatmeal so this year I decided to create an apple cinnamon walnut baked oatmeal for September!
I love baked oatmeal because it makes for such a simple grab and go breakfast. When you add in fruit and nuts, you’re getting whole grains, a little protein, heart healthy fat and fruit all in one little convenient square.
I like to pair mine with a little nut butter, plain greek yogurt, even more diced apple and a drizzle of maple syrup for a super filling and delicious weekday breakfast. It makes it feel that much more decadent which on a weekday, is just perfect 🙂
Ingredients
- 2 cups rolled oats
- 1/2 cup walnuts, roughly chopped
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon (I LOVE cinnamon so I always add a lot, feel free to adjust based on your taste, you can also use apple pie spice)
- 1/2 teaspoon salt
- 1/3 cup maple syrup
- 2 cups milk
- 1 large egg
- 2 tablespoons earth balance or butter, softened
- 2 teaspoons vanilla extract
- 1 cup unsweetened apple sauce
- 2 small apples (such as macintosh or jonamac), finely diced
- Optional toppings: plain greek yogurt, maple syrup, chopped pecans, diced apples
Instructions
- Preheat oven to 375’F
- Grease a baking dish (I recommend a 2 or 3 qt. baking dish, using a smaller dish will mean increasing baking time so that it cooks in the center)
- Combine oats, walnuts, baking powder, cinnamon and salt in a medium mixing bowl
- Combine maple syrup, milk, egg, butter and vanilla in a separate mixing bowl
- Add wet to dry mixture, folding gently to combine
- Fold in apple sauce followed by apples making sure both are well incorporated
- Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
- Bake for 40-50 minutes until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it's done, if it comes out clean or just a bit wet, it’s done).
I’m definitely ready to start incorporating oatmeal back into my breakfast rotation! I naturally stop wanting it in summer but I can feel the craving brewing! Bring on fall!
Agreed! It feels good to have warmer foods back in heavy rotation 🙂
I made this, this morning and it turned out well. Looking forward to trying other recipes.
Thank you!
Oh yay I’m so glad to hear that! Thank you for letting me know! 🙂
This recipe is insanely good. I used pecans instead of walnuts because that was all that I had and it was wonderful. I made it a second time with almond milk for my daughter who is gluten and dairy intolerant. Our whole family loved it! It tastes like dessert. I will be making this many more times!
Yay!! That makes me so, so happy to hear! It’s one of our favorites so I’m so glad it worked for your family too! 🙂
How many servings does this make?
I usually cut it into 10-12 pieces and will eat 1-2 pieces per serving 🙂