For an easy oatmeal breakfast try these Homemade Instant Oatmeal Packets.
Sooooo Baked Oatmeal… it’s kind of trending right now, and I’m kind of really excited about all the excitement. I’m a huge fan of oatmeal from way back, but lately, I’ve found it, or the way I prepare it, to be a bit sweet in the mornings. Not when it’s baked though!
Baked Oatmeal is the perfect answer because not only is it the perfect amount of sweet, but it’s also packed with protein to help you stay full. So what is it really? It’s kind of like granola minus the insanely high calories, which I think is a win, combined with standard oatmeal and fruit. I think what I’m trying it says is its breakfast harmony!
In our house with two young kids who, despite my best efforts are starting to have finicky eating patterns (I need to go back to my highlights from “It’s Not About the Broccoli” book), and a husband who prefers eggs every morning, every day, I have a bit of a challenge on my hands when it comes to breakfast foods.
So while Jonathan was traveling this past week (often when I test out new recipes) I made this Apple Cinnamon Baked Oatmeal because my test kitchen involved a 3-year-old toddler and a 1-year-old who are about as staunch of food critic as you can come by.
Well, they loved this recipe. I mean like for real love it. Winston, my 1-year-old, was practically a funnel and the second he got the food off his spoon he expected the next spoonful to follow with equal goodness.
Okay, so this recipe is clearly a victory in my family so I’m willing to bet it will go over well in yours too, and feel free to get creative and make it your own. You don’t have to stick to the apples and could include many other fruit options such as mixed berries, bananas, peaches, or plums, or just come up with your own combination.
Apple Cinnamon Baked Oatmeal
- 1 cup Oats
- 1/4 cup Sliced Almonds
- 1/4½ cup Hemp Seeds
- 1/3 cup Unsweetened Coconut Flakes
- 1 tablespoon Chia Seeds
- 1/2 teaspoon Baking Powder
- 2 tablespoons Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 tablespoon Ground Flaxseeds
- 3 tablespoons Water
- 1/3 cup Almond Milk and milk will work
- 1/8 cup Maple Syrup
- 1½ tablespoon Coconut Oil
- 1 cup Apples peeled and sliced
- 1 tablespoon Sliced Almonds
- 1 tablespoon Hemp Seeds
- 1 tablespoon Unsweetened Coconut Flakes
- Preheat the oven to 350 degrees and coat 4 ramekin dishes with oil (I used Coconut Oil and a paper towel to spread it around).
- In a large bowl, combine the oats, sliced almonds, hemp seeds, coconut flakes, chia seeds, baking powder, brown sugar, cinnamon, and salt.
- In a separate small bowl whisk the Flaxseeds and Water together and let sit for about 1 minute to thicken. This will create a flax egg.
- In a medium bowl, mix the Milk, Syrup, and Coconut Oil together. If your coconut oil solidifies when mixed with the cold ingredients you can warm it for about 15 seconds in the microwave or in a small saucepan on low heat. Add the Flaxseed Mixture and continue to mix.
- Mix the wet ingredients with the oat mixture. Layer the bottom of your dishes with a couple of Apple slices and sprinkle with some additional cinnamon. Then layer the oat mixture on top.
- Combine the sliced almonds, hemp seeds, and coconut flakes together and spread evenly on top of each dish.
- Bake for 30 minutes or until the tops begin to look toasted and crispy.