Apple Cinnamon Baked Oatmeal

Do you love oatmeal but don’t have the time to make it every morning?

Enter baked oatmeal, a make-ahead oatmeal casserole option.

This is especially great for fall and an alternative for those who are not on team pumpkin.

I highly recommend adding a dollop of greek yogurt to make this a more filling, balanced meal with carbs + protein.

You certainly don’t have to saute the apples beforehand, but this does impart another layer of flavor.

Another option is to pour the batter in muffin tins for oatmeal cups that way you have individual servings ready to go in the morning.

Sautéing the apples in a cast iron skillet.

The final product - breakfast for the week is served!

Makes 12 (2 x 3 in) servings

Ingredients:
8 x 12 inch casserole dish (or muffin tins if you prefer to make cups)

3 cups rolled or old-fashioned oats

3 red apples of choice, diced (I used honeycrisp apples)

2 cups skim milk or milk of choice

2 large eggs

1/2 cup brown sugar

1 Tbsp. vanilla extract

1 Tbsp. cinnamon

1/4 tsp salt

1.5 tsp. baking powder

1/4 cup chopped pecans or nut of choice

Greek yogurt for serving

Directions:

1. Lightly grease the baking dish with olive oil.

2. Preheat the oven to 325F.

3. Saute the apples over low heat with a sprinkle of cinnamon.

4. Spread the sautéed apples on the bottom of the casserole dish.

5. Add all of the dry ingredients in a large bowl and combine.

6. Whisk the wet ingredients (milk, eggs, and vanilla extract) in a small bowl.

7. Add the wet to the dry ingredients and stir to combine.

8. Pour the mixture over the apples.

9. Top with chopped pecans or nuts of choice as desired.

10. Bake in the oven for 35 minutes.

11. Slice and reheat in the microwave each morning. Top with a dollop (~2 oz.) of Greek yogurt to serve.