Apple Cinnamon Baked Oatmeal

Baked Oatmeal is a comforting, satisfying, and delicious breakfast. I love making a pan so I have breakfast ready to go for the week. This is a great meal prep recipe. Just reheat and breakfast is done! This Apple Cinnamon Baked Oatmeal recipe is seaso…

Baked Oatmeal is a comforting, satisfying, and delicious breakfast. I love making a pan so I have breakfast ready to go for the week. This is a great meal prep recipe. Just reheat and breakfast is done! This Apple Cinnamon Baked Oatmeal recipe is seasoned with cinnamon and filled with lots of fresh apple chunks.…

Oatmeal Pumpkin Bars with Cinnamon Drizzle

Oatmeal Pumpkin Bars with Cinnamon Drizzle

These Oatmeal Pumpkin Bars with Cinnamon Drizzle are delicious and easy to bake bar cookies that are packed with pumpkin – and give you a new way to use pumpkin puree that doesn’t involve another pie recipe! Pumpkin is a fantastic ingredient to bake with. Like bananas – another popular baking ingredient …

The post Oatmeal Pumpkin Bars with Cinnamon Drizzle appeared first on Baking Bites.

Oatmeal Pumpkin Bars with Cinnamon Drizzle

These Oatmeal Pumpkin Bars with Cinnamon Drizzle are delicious and easy to bake bar cookies that are packed with pumpkin – and give you a new way to use pumpkin puree that doesn’t involve another pie recipe! Pumpkin is a fantastic ingredient to bake with. Like bananas – another popular baking ingredient that is usually used as a puree – pumpkin is versatile. Not only does it make an excellent pie filling, but its high moisture content and mild sweetness translate well to all kinds of baked goods, from breads to cakes.

These easy-to-make bars come together so quickly that you only need a few minutes to put them together. This means that you could whip them up as an after school snack on a busy weekday without putting your normal routine on hold. Once they’re baked, they’re satisfying enough that you could even grab one and eat it for breakfast on-the-go, in addition to simply being a tasty afternoon snack!

The bars are chewy, with a nuttiness from the oats and a nice sweetness from the brown sugar and pumpkin. The toasted pecans add a nice crunch and give the bars a great texture. If you want to make the bars even chewier, you could skip the pecans and stir in the same amount of raisins or dried cranberries in their place. The cinnamon drizzle adds a spicy sweetness to each bite, in addition to giving the bars a pretty finished look.

The bars taste even better the day after they are baked, when the flavors of the bars have been allowed to meld together. Be sure to allow the icing to dry before storing them. They will stay moist and chewy for several days when stored in an airtight container, so if you plan your baking right, you just might be able to enjoy one batch all week long.

Oatmeal Pumpkin Bars with Cinnamon Drizzle
1 1/4 cups all purpose flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter, melted and cooled
3/4 cup sugar
3/4 cup brown sugar
1 large egg
1/2 cup pumpkin puree
1 1/2 tsp vanilla extract or pumpkin spice extract
1 1/2 cups quick cooking oatmeal
1/2 cup coarsely chopped, toasted pecans
Cinnamon Drizzle (recipe below)

Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and lightly grease.
In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
In a large bowl, stir together butter, sugars, egg, pumpkin and vanilla extract. Stir in flour mixture, followed by the oatmeal. Fold in pecans until evenly distributed.
Pour batter into prepared pan and spread into an even layer.
Bake for 35-38 minutes, or until the bars spring back when lightly pressed and a toothpick inserted into the center comes out clean. Cool completely in the pan.
When cooled, lift the foil out of the pan and cut into 18 rectangular bars. Drizzle glaze over the top of the bars and allow glaze to set for 2 hours before storing in an airtight container.

Cinnamon Drizzle
1 1/2 cups confectioners’ sugar
1/2 tsp ground cinnamon
1 tbsp milk
1 tsp vanilla extract

Combine all ingredients in a small bowl and whisk until smooth. If necessary, add a few drops of milk to thin out the drizzle, but the mixture should be thick. Set aside until ready to use.

The post Oatmeal Pumpkin Bars with Cinnamon Drizzle appeared first on Baking Bites.

Easy Blueberry Baked Oatmeal

This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all…

A Couple Cooks – Recipes worth repeating.

This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all week long.

Blueberry Baked Oatmeal

Stumped on healthy breakfasts? Make a big pan of this Blueberry Baked Oatmeal! Baked oatmeal is the holy grail of easy breakfasts: once you bake up a pan, you can eat off the leftovers all week. (Move over, overnight oats!) Or, it’s the perfect special breakfast to serve for guests for breakfast or brunch. The tangy, tart pops of blueberries are a bright pairing to the hearty oats and cozy cinnamon and allspice. It’s irresistibly tasty: our 5 year old absolutely loves it…and so do we!

Ingredients for blueberry baked oatmeal

This baked blueberry oatmeal is simple to put together with ingredients you might already have on hand. All you need outside of basic pantry and refrigerator ingredients are fresh blueberries! The basic idea? Simply mix together the wet and dry ingredients, top with blueberries and bake. Here’s what you’ll need to put together this simple oatmeal bake:

  • Blueberries: Fresh is best; see below for notes on using frozen
  • Rolled old fashioned oats: Do not substitute steel cut oats, as they have a much different texture! Instead, go to Baked Steel Cut Oatmeal.
  • Sliced almonds: Nuts are optional; substitute the nut of your choice if desired
  • Egg
  • Milk (dairy or non-dairy)
  • Brown sugar
  • Neutral oil
  • Vanilla extract
  • Baking powder
  • Cinnamon, allspice and salt
Blueberry Baked Oatmeal

Can you use frozen blueberries?

Want to use frozen berries instead of fresh in this blueberry baked oatmeal? Here’s the thing: frozen blueberries can bleed into the batter of baked goods, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking. You’ll want to make sure to get them very dry here. However, if they do bleed: there’s nothing wrong with purple baked oatmeal!

Toppings for blueberry baked oatmeal

There are lots of ways to top blueberry baked oatmeal! We like to keep it simple with this one, since it’s so tasty as is. It’s ideal as a filling, easy breakfast idea or great for impressing guests at brunch. Here are a few topping ideas:

Blueberry

Diet variations

This blueberry baked oatmeal recipe is vegetarian and gluten-free. To make it dairy free, simply use your favorite dairy-free milk (we like oat milk). Want to make it vegan? Go to our Banana Baked Oatmeal and add blueberries in the same way as instructed in this recipe!

Make ahead instructions for blueberry baked oatmeal

Want to make baked oatmeal with blueberries ahead of time? We don’t recommend making stirring up the pan and placing it in the refrigerator overnight. Overnight oats call for this, but don’t try it here. The problem? The oats will absorb all the liquid and be much too dry. Here are two make-ahead options:

  • Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Then, pour them together in the morning and bake.
  • Bake in advance: Bake up the entire pan in the evening, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave. Or, just eat them cold right out of the fridge like we do!
Blueberry Baked Oatmeal

More blueberry recipes

This blueberry baked oatmeal was in part inspired by a huge pile of blueberries we got while blueberry picking in Michigan. If you’ve got lots of these purple berries, here are a few more blueberry recipes to try:

This blueberry baked oatmeal recipe is…

Vegetarian and gluten-free. For vegan, go to Banana Baked Oatmeal and add blueberries.

Print
Blueberry Baked Oatmeal

Easy Blueberry Baked Oatmeal


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8

Description

This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all week long.


Ingredients

  • 1 large egg (or flax egg for vegan)
  • 1 1/2 cups milk or non-dairy milk
  • ⅓ cup brown sugar
  • 2 tablespoons neutral oil (or melted refined coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2 cups rolled oats
  • ¼ cup sliced almonds (optional)
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • 1 ½ cups blueberries, divided (washed and dried)
  • Maple syrup, to serve (and/or nut butter)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish (shown). Place roughly half of the blueberries in the bottom.
  3. In a medium bowl, whisk the egg, then whisk in the milk, brown sugar, oil, and vanilla. Add the rolled oats, sliced almonds, baking powder, cinnamon, allspice, and kosher salt. Mix thoroughly to combine them into the wet ingredients, mixing until all the spices are integrated. 
  4. Pour the oatmeal mixture into the prepared pan (many of the blueberries will float, which is ok). Add the remaining blueberries in a layer on top.
  5. Bake 30 minutes until the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes. (The texture will fully set once it cools to room temperature.)
  6. Before serving, drizzle maple syrup. Store leftovers refrigerated for up to 1 week: eat cold or reheat in a 300 degree oven or microwave until warm.

Notes

*Make ahead instructions: do not make the entire pan in advance and refrigerate overnight because the oats will absorb all the liquid. You can mix up the wets and dries separately and store in separate containers (with the wets refrigerated), then pour them together in the morning and bake.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: Oatmeal
  • Diet: Vegetarian

Keywords: Blueberry baked oatmeal, baked blueberry oatmeal, baked oatmeal with blueberries, blueberry oatmeal bake

A Couple Cooks - Recipes worth repeating.

Raspberry Bars

These Raspberry Bars are as easy as can be to make! This recipe uses cake mix, oats, and brown sugar to create a delicious crumble topping over the top of a raspberry jam filling.  I feel like we’re pretty much stuck in an endless winter situation here in Ohio. Yes, I know it’s only February. …

The post Raspberry Bars appeared first on My Baking Addiction.

These Raspberry Bars are as easy as can be to make! This recipe uses cake mix, oats, and brown sugar to create a delicious crumble topping over the top of a raspberry jam filling. 

Three raspberry bars stacked on a white plate, with more sliced bars in the background

I feel like we’re pretty much stuck in an endless winter situation here in Ohio.

Yes, I know it’s only February. And yes, I also know that us midwesterners should be used to these dramatic weather changes, but it’s still annoying and I’m still going to whine about it.

Guys, it was 65 degrees 2 days ago and now we are expecting yet another winter storm.

One thing I do love about snow days is that Elle and I can get into the kitchen and whip up simple desserts that she can make almost entirely be herself.

Easy recipes like peanut butter pretzel bars, rice krispie treats and these raspberry bars are amongst some of our snow day favorites.

(more…)

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Magic Breakfast Cookies

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie!…

A Couple Cooks – Recipes worth repeating.

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.

Breakfast Cookies

The path to healthy breakfast ideas is difficult, especially for meals on the go. So here’s a make ahead breakfast that fits in the palm of your hand: these Healthy Oatmeal Breakfast Cookies! Yes, it’s magic: oats, nut butter, applesauce, and maple syrup transform into cookies that you can eat for breakfast. There’s none of those traditional cookie ingredients: no flour, no butter, no oil, and no refined sugar. How is it possible? You’ve got to taste. Read the post for some important pointers.

Ingredients in breakfast cookies

Eating cookies for breakfast? Breakfast cookies are a handheld cookie made with healthy ingredients intended tp be eaten for breakfast or snack. They’re similar to a granola bar, but the texture is softer like a cookie. Breakfast cookies are conveniently easy to make in advance and refrigerate or freeze for meals on the go.

These healthy oatmeal breakfast cookies have no flour and no oil, opting for healthy alternatives. They also make both a vegan breakfast idea and gluten free breakfast option! Here are the 8 ingredients you’ll need:

  • Unsweetened applesauce
  • Creamy peanut butter or creamy almond butter
  • Maple syrup
  • Old Fashioned rolled oats
  • Baking powder
  • Cinnamon
  • Kosher salt
  • Raisins
Oatmeal Breakfast Cookies

These breakfast cookies we created for a friend who asked us for healthy breakfast ideas for on the go (hi Chelsea!). She had particular dietary considerations, resulting in these cookies being vegan, gluten-free, and full of nutrient-dense ingredients. Here are a few notes on calories and serving the cookies:

  • The recipe yields 11 to 12 cookies. You’ll get 11 cookies if you make ¼ cup scoops, or 12 cookies if you make them slightly smaller.
  • The cookies are either 270 calories or 247 calories, depending on whether you made a batch of 11 or 12.
  • Serving size is 1 cookie. The cookies are fairly sweet so we’d suggest another item if you want a more filling breakfast. Add an apple or other grab-and-go item.
Healthy Breakfast Cookies

These breakfast cookies are not like a traditional cookie! There are a few things that are a bit different and pointers to note:

  • The dough is very wet. It’s not like a normal cookie dough, so don’t expect it to be! It’s very wet.
  • You’ll have to form the dough into the cookie shapes with your hands. Again, it doesn’t shape like you expect it to: but that’s ok!
  • They also don’t spread when baking like a normal cookie. When you shape it, that will be the final shape of the cookie when baked. You can press a few extra raisins into the top before you bake if the cookie looks a little sparse on top.

Storage info

The best thing about breakfast cookies? They’re easy to make ahead and store for on-the-go breakfasts! Here’s what to know about storage:

  • Store refrigerated for up to 2 weeks or frozen for 3 months. Then grab them on your way out the door.
  • You can also store at room temp for about 5 days. They get very soft when stored at room temp (and delicious!).
  • The cookies become softer when stored. You’ll notice they’re a little crisp at the edges after baking, but they hydrate more during storage.

More healthy breakfast ideas

Looking for easy healthy ways to start the day? (Who isn’t?) Here are a few healthy breakfast ideas:

This healthy oatmeal breakfast cookies recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Breakfast cookies

Magic Breakfast Cookies


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 11 to 12 cookies
  • Diet: Vegan

Description

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.


Ingredients

  • ½ cup unsweetened applesauce
  • ⅓ cup creamy peanut butter or creamy almond butter
  • ½ cup pure maple syrup
  • 3 cups Old Fashioned rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup raisins

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, mix together the applesauce, maple syrup, and peanut butter. Stir in the oats, baking powder, cinnamon and salt and mix very well to combine into a dough. Add the raisins and stir until combined. The dough will be wetter than you expect, but it’s as intended.
  3. Line a baking sheet with parchment paper. Scoop out 1/4-cup portions of dough and use the palm of your hand to gently shape it into a cookie to about 3/4-inch thick. The cookie won’t spread while baking, so make it the shape you’d like the final cookie. Place it on the prepared baking sheet. If it doesn’t pop right out of the cup, you can remove it with your hands, form it into a ball and then flatten it into a cookie shape with your hands. Again, the dough will be wetter than a normal cookie dough. Repeat to make 11 ¼ cup sized cookies or 12 slightly smaller cookies. Press a few extra raisins into the tops of any cookies that seem sparse.
  4. Bake until the cookies are golden and firm, about 20 to 25 minutes. Let cool on the pan 5 minutes, then transfer to a rack and cool to room temperature, about 20 minutes. The texture becomes softer during storage. Leftover breakfast cookies will store in a sealed container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months (you can wrap individually in foil if you like or place in a freezer proof container).
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Breakfast cookies, breakfast cookie recipe, oatmeal breakfast cookies, healthy breakfast cookies

A Couple Cooks - Recipes worth repeating.

Brown Butter Oatmeal Chocolate Chip Cookies

I make A LOT of cookies. I am kind of cookie crazy! I love creating new cookie recipes but I have a few favorite recipes that I make over and over again. These Brown Butter Oatmeal Chocolate Chip Cookies fit in the all-time favorite category. I make th…

I make A LOT of cookies. I am kind of cookie crazy! I love creating new cookie recipes but I have a few favorite recipes that I make over and over again. These Brown Butter Oatmeal Chocolate Chip Cookies fit in the all-time favorite category. I make them all of the time because they are…

The post Brown Butter Oatmeal Chocolate Chip Cookies appeared first on Two Peas & Their Pod.

Coconut Cranberry Oatmeal Bread

Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry …

The post Coconut Cranberry Oatmeal Bread appeared first on Baking Bites.

Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry Oatmeal Bread is a perfect addition to any fall or winter breakfast – even if you end up baking up the loaf the night before and not the morning of! Packed with tart cranberries, sweet coconut and nutty oatmeal, my Coconut Cranberry Oatmeal Bread is a moist, delicious way to start your day.

This quick bread is very simple to put together. The dry ingredients are combined with the wet ingredients, then the butter is folded in at the end. Folding the butter in at the end of mixing tenderizes the batter before it goes into the pan to bake. It’s a great technique for many quick breads, which are easy to both under and over-mix in search of a tender crumb. It is seasoned with cinnamon and a generous splash of vanilla.

The batter includes a generous amount of sweetened shredded coconut, quick cooking oatmeal and whole cranberries. The coconut and oatmeal both add their own unique nuttiness to the bread. The oatmeal gives the loaf a pleasant density while the coconut adds just the right touch of extra sweetness to contrast with the bright, tart cranberries that dot each slice. You can use fresh or frozen cranberries in this bread, and both types can be used whole.

This loaf has a long baking time due to all those mix-ins, so don’t hesitate to give it a few extra minutes in the oven if your tester/toothpick doesn’t come out clean when your oven timer goes off. The bread is ready to eat has soon as it has cooled. Bake it early in the morning to serve for brunch, or the night before so it is ready to eat when you get up!

Coconut Cranberry Oatmeal Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup sugar
1 cup sweetened shredded coconut
1 cup quick cooking oatmeal
2 large eggs
1 1/4 cups milk (lowfat is fine)
2 tsp vanilla extract
1/3 cup butter, melted and cooled
1 cup cranberries, fresh or frozen

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla extract until well combined. Whisk in butter.
Pour butter mixture into dry ingredients and stir until just combined and only a few streaks of flour remain. Fold in blackberries and pour batter into prepared pan, spreading it into an even layer with a spatula.
Bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

The post Coconut Cranberry Oatmeal Bread appeared first on Baking Bites.

Brown Butter Pumpkin Oatmeal Scotchies

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are …

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are INCREDIBLE! You need to add them to your fall…

The post Brown Butter Pumpkin Oatmeal Scotchies appeared first on Two Peas & Their Pod.

Apple Pear Crisp

Apple Pear Crisp combines tart apples and sweet pears for a delightful take on the traditional fall crisp.  As soon the temperatures turn fall-like, Apple Crisp automatically becomes the most popular dessert in our house. And because of that, I always have the essentials on hand to make it on a whim. My husband happened …

The post Apple Pear Crisp appeared first on My Baking Addiction.

Apple Pear Crisp combines tart apples and sweet pears for a delightful take on the traditional fall crisp. 

Bowl of apple pear crisp, topped with a scoop of vanilla ice cream, next to a glass of milk

As soon the temperatures turn fall-like, Apple Crisp automatically becomes the most popular dessert in our house. And because of that, I always have the essentials on hand to make it on a whim.

My husband happened to pick up a bag full of beautiful pears from our local fruit stand, but they started to ripen way quicker than we could eat them, so I decided to put them to good use and whipped up this Apple Pear Crisp over the weekend.

We love to serve Apple Pear Crisp with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce, but it’s perfectly delicious on its own, or with a little dollop of homemade whipped cream.

(more…)

The post Apple Pear Crisp appeared first on My Baking Addiction.

Apple Cinnamon Baked Oatmeal.

This apple cinnamon baked oatmeal is so satisfying and comforting! Make ahead and serve with honey, cream and cinnamon. Delicious and perfect for apple season. I’ve got the most perfect breakfast for your September weekend! Apple cinnamon oatmeal is a classic in this house and one that I will never get sick of. I mean, […]

The post Apple Cinnamon Baked Oatmeal. appeared first on How Sweet Eats.

This apple cinnamon baked oatmeal is so satisfying and comforting! Make ahead and serve with honey, cream and cinnamon. Delicious and perfect for apple season.

I’ve got the most perfect breakfast for your September weekend!

apple cinnamon baked oatmeal

Apple cinnamon oatmeal is a classic in this house and one that I will never get sick of. I mean, is there anything more comforting?!

diced apples

I’ve never been shy about my quaker instant oatmeal obsession as a kid. It was my MOST FAVORITE EVER. I ate it for breakfast for years! And years and years.

My go-to flavors were strawberries and cream, then peaches and cream. Next though? Apples and cinnamon. Such a classic, comforting flavor and the texture was always so good.

prepping apple cinnamon baked oatmeal

I’ve made many versions of this best ever baked oatmeal before, and now we have apple cinnamon! Perfect for apple picking season! Really wonderful for, well, all the things.

These oatmeal baked apples are another huge favorite, but they are a little more high maintenance. And I have this apple cinnamon steel cut oats recipe, which is more like the traditional version. Oh – and my apple cinnamon oatmeal latte!

apple cinnamon baked oatmeal

The baked will always be my favorite!

Here’s the thing about this oatmeal. And I say this EVERY TIME. it’s pretty much like oatmeal cake. This is not your morning oatmeal bowl full of health. This is the baked oatmeal that you make on the weekend or even for a special brunch. It’s the one that slices like a bar or cake, is dense yet flavorful and incredible when covered with a drizzle of cream.

This baked oatmeal uses quick oats, not old fashioned rolled oats, and the quick oats make all the difference.

Trust me.

sliced apples with cinnamon

The quick oats make the oatmeal turn out super chewy in the best way possible. The tiny quick oats provide the best texture – so much better than the larger rolled oats. Even though, yes, if I was to make myself a bowl of oatmeal this morning, I’d used old fashioned rolled oats.

But this isn’t that and this is basically the best darn oatmeal cake you will ever have!

apple cinnamon baked oatmeal

To bring my nostalgic flavor to life, I added a ton of chopped apples and cinnamon. Of course. I also replaced some of the oil with applesauce for extra apple flavor. It turned out PERFECTLY.

Just to give you an idea of how much we love this… Emilia calls it “apple cinnamon roll.” She’s like “mama, can I have a bowl of apple cinnamon roll?”

It really does taste like an apple cinnamon roll! The tiny bits of apple give the best texture ever.  (more…)

The post Apple Cinnamon Baked Oatmeal. appeared first on How Sweet Eats.