Remember when I made the stovetop apple pie oatmeal for one? Well now you can do the same thing, but make it for a whole family.
Also, baked apples? Who doesn’t want that?
A couple of months ago, my obsession was mug cakes. Now, it’s oatmeal all the way. This is probably for the best, seeing as how late night mug cakes started creeping into my life, then mug cakes for breakfast… those mini cakes were too good not to make at all hours of the day!
But this oatmeal is a treat that I will not feel guilty coming back to the fridge for the leftovers at all hours of the day. Because these leftovers are almost as good as when it has just come from the oven. Heck, this is even great cold.
But if you are like me and need to go out in temperatures that make your face feel like it has been punched repeatedly for hours, you need something warm to help you make it through the freezing day.
I know people are really polarized with raisins: you either hate them or love them. For all those who hate them, you can take them out, and it will still be amazing. But you are missing out on all of the fun to be had with the raisins in them!
When you take this oatmeal out of the oven, all of the raisins look like they are ready to burst, like little round brown grapes, but when you dig in and take your first bite, the raisins give you an explosion of flavor that just can’t be beat.
I will be dreaming of this tonight!
This Baked Apple Oatmeal is a great recipe to make for breakfast. Gluten free and made with raisins, cinnamon and oats, this oatmeal tastes like fall.
- 2 2/3 cups rolled oats
- 1/2 cup raisins
- 4 cups milk
- 1/3 cup brown sugar
- 2 Tbsp salted butter, melted
- 1 tsp ground cinnamon
- 1/4 tso salt
- 1 medium apple, cored and cubed
Preheat oven to 350°F. In a casserole dish, mix together the oats, raisins, milk, brown sugar, butter, cinnamon, salt and apples until fully incorporated.
Bake uncovered in the preheated oven for 40 to 45 minutes or until most liquid is absorbed.