Apple Cinnamon Baked Oatmeal

Although we are one week away from Easter Sunday and the end of March, snowflakes are falling and it is still feeling like winter in Minnesota.  A bowl of oatmeal is a comforting start to any day - whether the grass is covered with fluffy white snow or (hopefuly soon) lush green grass.

This recipe for Cinnamon Apple Baked Oatmeal is healthy, can be assembled in just a few minutes, and requires minimal attention as it bakes.  When I find a 'formula' that works in creating a new recipe, I have a hard time leaving it alone...so look forward to variations to come.

 

Apple Cinnamon Baked Oatmeal

 



Ingredients
1-1/2 cups old fashioned oatmeal
1 teaspoon cinnamon
1/4 teaspoon salt
1 apple, peeled and shredded
1/4 cup maple syrup
2-1/2 cups milk (I use skim)
Additional maple syrup and milk for serving, optional
Dried apple rings for serving, optional

Spray a 9"x5" loaf pan (or similar-sized baking dish) with nonstick cooking spray.  Preheat oven to 300 degrees.

In a medium-sized bowl, combine oatmeal, cinnamon, salt, and shredded apple.  Pour into prepared pan.  Combine milk and maple syrup, pour over oatmeal mixture.

Cover pan with foil and place in preheated oven.  Bake for 25 minutes; remove from oven and stir.  Repeat the process; bake for an additional 25 minutes, then stir the oatmeal.  Return to oven, uncovered, and bake for approximately 10 minutes.  Baking the oatmeal creates a bit of a toasted crust (my favorite part!).  The length of the final baking period can be varied depending on your preference.  Baking for less time will result in a thinner oatmeal; the milk will continue to be absorbed into the oatmeal as it is baked longer.

When the oatmeal has reached the desired consistency, serve in individual bowls.  Additional milk and maple syrup may be drizzled on top if desired.  You may also top individual bowls of oatmeal with dried apple rings (I love Trader Joe's dried apple slices).

The oatmeal saves well in the refrigerator and may be reheated in a microwave.  The oatmeal will become thicker as it cools and sits in the refrigerator; you may thin it out with additional milk when reheating.