I just discovered baked oatmeal this past fall, and I think I’m in love. I love the texture oatmeal gets when it’s baked up with some milk, apple sauce, and egg (not too squishy). I love it with a dollop (or two) of smooth vanilla yogurt on top. I like mine with blueberries, frozen after a summer’s day picking, baked right in, jammy and hot.
Thanks to Sue for the original recipe, adapted here.
2 cups rolled oats
1 tsp baking powder
1 tsp cinnamon
1/3 cup brown sugar
1/2 cup applesauce
1 1/2 cup milk
1 tblsp vanilla extract
1-1 1/2 cups mix-ins (I like blueberries, no need to thaw if frozen; other options would be nuts, raisins, dried or fresh cranberries, apple chunks, etc.)
Preheat oven to 375. Grease an 8×8 square baking dish.
In a medium bowl, mix oats, baking powder, cinnamon, and brown sugar. In a two-cup measuring cup, measure your apple sauce and fill to the 2-cup line with milk. Add vanilla and egg and beat lightly with a fork (Note: the original recipe also has 2 tblsp melted butter, but I forgot to put it in this morning and didn’t notice at all. Thus, I have omitted it.). Pour into dry ingredients and mix well.
Pour into prepared pan and bake for 40 minutes. Serve with a generous scoop of vanilla yogurt on top.
Double the recipe for a 9×13 pan, if you’re willing to share that much.
Maybe someday I will start posting pictures with recipes! Keep dreaming, for now.