Apple cinnamon baked oatmeal
Baked oatmeal with apple and cinnamon
I was reading a post this week made by Christie from Coco Bean featuring a delicious looking apple cinnamon baked oatmeal recipe. I had some oats leftover from the oatmeal cookies that I baked the week before, so I figured this would make a perfect destination for them!
Now the recipe is really fairly simple; you throw all sorts of ingredients together in a bowl, mix and put it in the oven for 20-25 minutes. Sounds simple now doesn’t it?
I was a bit late for lunch as I went for a spinning class in the morning, so I didn’t have time to do the groceries before and I was going to meet with my sister at 12. Our parents are having their 50 year wedding anniversary on April 7th, which means that there is some arranging to do! Not a lot really, as it’s going to be a high tea and it’s gonna last only for 3 hours, so really… not that much work.
We just needed to check out the location so we knew what we could and could not do. Yvonne (my sister) did not have a lot of time so we couldn’t have lunch together and by the time I was home and had done the shopping needed it was already 2 pm.
I mixed all the ingredients as per Christie’s recipe and put them in three separate bowls. Christie had warned me already that I should not use a bowl that was too small, but for the photo I wanted it to be in two smaller bowls and one larger to make the remaining. The recipe calls for 20-25 minutes in the oven and then the liquid should more or less be gone.
Well….. it wasn’t! I left the small bowls for about 35 minutes and they were still quite moist. The larger bowl had the biggest amount of fluid and even after 45 minutes was still quite wet. Now I think I probably went wrong with the measurements for the fluid. In Holland we do not know the measurement ‘cup’. We tend to measure in milliliters, so that is how our measuring things are made.
I do have a measuring glass that tells me the cups, but I believe there is a difference between a cup size in the US vs a cup size in the UK, and then Christie is from Canada so…. the question is; did I use the right cupsize?? Regardless of the longer time in the oven it was still delicious. (that’s why I have the conversions page now)
finished one of the small bowls without any addition and the second one I put on a plate with vanilla curd. I didn’t have yogurt in the house and since it was already moist enough on it’s own, I didn’t think that adding milk would be such a good idea. I just think I used too much fluid but other then that this is a very easy and delicious breakfast dish! And that smell coming from the oven… soooo good!!
It’s not the most exciting dish to photograph as the colors are all a bit muted and mingled together. I wanted to jazz it up a bit with some other fruit, but I only had apples so that didn’t help a lot. In the meantime I was so behind with my planning for the day that I decided I would make the other recipe I had been planning for tomorrow. I couldn’t find enough hazelnuts anyway, so need to go in search of those.
If you want to give the oatmeal recipe a try… here is the recipe! Taken from Coco Bean
Apple cinnamon baked oatmeal
- 1 1/4 cup of instant oats
- 1 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 2 tbsp. maple syrup
- 1 tbsp. brown sugar
- 1 1/2 large apples diced
- 1 cup 1% or skim milk
- 2/3 cup apple cider or juice
- Preheat oven to 350 F (180 C). In a large bowl, combine everything. Place mixture into a baking dish. Bake for 20-25 minutes. Serve with additional milk and yogurt.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.