I grew up in Pennsylvania. Western PA as a matter of fact. Home of the Steelers, The Penguins (and the Pirates if we must) and the City of Bridges. I didn’t grow up in the city but in a rural coal mining and farming town which was only an hour south of the city. I now live in Columbus, which is only 3 hours away from my hometown.
Doesn’t sound like a huge difference but in terms of weather it totally is! Ohio gets some of the most crazy weather and by crazy I am referring to how extreme it is. It goes from one end of the spectrum to the other, sometimes in the same day.
This week we have the pleasure of dealing with an ice storm and then more snow. Good times.
Thankfully Scott and I work from home which means we can stay bundled up.
On the first cold and iced-in day, I decided to kick my normal bowl of morning oats up a notch and make it something special. I’ve seen others talk about baked oatmeal before and the concept always intrigued me. Baked oatmeal sounds really decadent and like a lovely winter treat, doesn’t it?
I decided that on a very cold and icy Tuesday morning, this was exactly what we needed.
Andrea’s Apple Cinnamon Baked Oatmeal
- 2C Plain Soymilk
- 1 Large Banana
- 1/3C Greek Yogurt
- 1tsp Cinnamon
- 1 Apple, chopped (I used golden delicious)
- 2C Old Fashioned Oats
- 1TBSP Ground Flax
- 1TBSP Wheat Germ (raw)
- Pecans and Maple Syrup for fun
Preheat oven to 375 and in a small casserole or baking dish, spray with olive oil or nonstick spray. In a large bowl, add in the soymilk and banana. Mash the banana into the soymilk until it’s fully broken down. Add in the oats, apple, yogurt, cinnamon, flax, and wheat germ, then mix. Pour mixture into the baking dish and place in oven. Bake for about 30 minutes. Stir once halfway through.
Remove, spoon into bowls and enjoy!
I was so excited about this breakfast! Partly because it was new to me and partly because I wanted to EAT! I was hungry when this was done!
Minus the yogurt and the apple, this is my basic oatmeal that I eat almost everyday. I decided that the Greek yogurt would give it a nice rich background and make things just a tad more fancy for a weekday breakfast. Apples because why not?
The great thing is that this doesn’t cook long enough that the apples breakdown and get mushy. They just get warmed through.
Topped with some crushed pecans and a drizzle of maple syrup takes this baked oatmeal to the top level. It is a thick oatmeal and reminds me of a lovely custard. Warm and creamy, with a sweet crunchy topping perfect for when you’re stuck indoors and need some fuel to get you through the day.
This would be a great thing to make for a brunch because it’s easy and quick to put together. Plus since it bakes in the oven, it doesn’t need a lot of fussing or focus while you deal with other things. If I were to make this for a brunch, I would probably create a crumble type of topping to go with it, just to make things more fun. Or maybe a “topping bar” so people can make their own style!
Ever have baked oatmeal before?
For another twist on baked oatmeal, checkout Fake Food Free’s Peach Baked Oatmeal.
Have fun guys and remember, always play with your food! Enjoy!