Apple & Cherry Baked Oatmeal

Oh, oatmeal. Oatmeal cookies. Breakfast porridge oatmeal. Oatmeal pancakes. Oatmeal crepes. Oatmeal in meatballs. Oatmeal oatmeal oatmeal.

And now, baked oatmeal!

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That word is starting to sound really strange, now. Oatmeal.

Regardless of how bizarre the word “oatmeal” might sound now, this oat-creation is going to warm you up on a chilly spring morning, tingle your taste buds, and have you wishing your stomach could double in size so you can eat the whole thing 😉

Baked oatmeal is wonderful on its own, but I like mine topped with nut butter! Specifically, I used organic sunflower butter (which is unseasoned) that I flavour by adding a little maple syrup, a pinch of salt, occasionally cinnamon, and a bit of melted coconut oil to amp up the drizzly-ness.

Of course, the first time I scooped it out, my oatmeal broke on me! As you can see in the above pictures, it isn’t easy to wiggle this guy out of the baking dish. 😉 The second day, after some time in the fridge, it’s a little stiffer and easier to cut. Perf!

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If you are wondering about the texture, it is like a cross between custard, an extremely soft granola bar, and an oatmeal muffin. I just love it!


 

APPLE CHERRY BAKED OATMEAL

Serves: 2
INGREDIENTS
  • 1/3 cup frozen pitted sweet cherries (I used about 15-20, chopped)
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/2 scant tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 scant tsp salt (just a pinch)
  • 1/4 tsp baking powder
  • 1/3 cup almond milk
  • 2/3 cup uncooked old fashioned rolled oats
 INSTRUCTIONS
  1. Take the cherries out of the freezer and allow them to thaw. Preheat the oven to 375 degrees.
  2. In a large bowl, whisk together the apple sauce, eggs, vanilla, cinnamon, salt, and baking powder. Once combined, add the milk and whisk until smooth.
  3. Roughly chop the cherries and add them to the bowl of liquid ingredients, along with the rolled oats. Stir with a spoon until combined.
  4. Lightly coat a baking dish with non-stick spray. Pour the oat mixture into the dish and then bake for 40-45 minutes, or until golden brown on top and no longer tacky in the center. Divide into two portions and serve warm.
 NOTES

Uneaten portions can be refrigerated and eaten cold at a later time or briefly microwaved to reheat.


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I have a new “thing” of baking a batch of baked oatmeal every Monday afternoon and having 1/2 the batch on Tuesday morning and the other half batch on Thursday morning. Last time, I baked a yummy banana oatmeal! I have 8:00 AM classes on those days (hence the terrible lighting) and don’t want to be whisking pancake batter or whipping bananas into my oatmeal at 7:00 AM. I’d hate to be that one annoying person who wakes up the entire building in the morning. 🙂

Yay for baked oatmeal and quick breakfasts! And nut butter, of course.

Have the BEST weekend, guys!