Cozy Cinnamon Apple Baked Oatmeal
This is the recipe that basically became my whole personality every autumn. The first cold morning of the year hits, and I want the house to smell like cinnamon and baked apples — this baked oatmeal does exactly that, with about ten minutes of actual effort.
Here's the trick I learned the hard way: let the oats sit in the milk for a few minutes before baking. It sounds fussy, but it's the difference between a custardy, cohesive bake and a dry, crumbly one. Skip it and you'll end up with granola-in-a-dish, which is a sad way to start a cozy morning.
I make a pan on Sunday and reheat squares all week. A splash of milk and 40 seconds in the microwave and it tastes freshly baked. That's my kind of breakfast.
Mia's tips
- •Use a firm, tart apple like Honeycrisp or Granny Smith — soft apples turn to mush.
- •Swap in a gluten-free oat and this is naturally gluten free.
- •Add a handful of chopped pecans on top for crunch.
Recipe
Cozy Cinnamon Apple Baked Oatmeal
Warm, custardy baked oatmeal packed with cinnamon apples — make it once, cozy breakfasts all week.
Ingredients
For the oatmeal
For the topping
Instructions
- 1Heat the oven to 350°F (175°C) and butter an 8x8-inch baking dish.
- 2In a bowl, stir together the oats, cinnamon, baking powder and salt.
- 3In another bowl, whisk the milk, maple syrup, egg, melted butter and vanilla until smooth.
- 4Pour the wet mix into the dry and stir. Let it sit 5 minutes so the oats drink up the liquid.
- 5Fold in half the diced apples, then pour into the dish. Toss the rest of the apples with brown sugar and cinnamon and scatter on top.
- 6Bake 40 minutes, until set in the middle and golden at the edges. Cool 5 minutes and serve warm.
Nutrition (per serving, estimated)
