baked oatmeal with cranberries, apples and cinnamon
I have to admit that when it comes to breakfast, I can be down right lazy. At least when it comes to my breakfast. For my kiddos, I will whip up some crazy shaped pancakes, cheesy eggs and even a scone or two. My breakfast however, usually consists of a cup of coffee (which I love) and a bowl of cold cereal (which I tolerate).
In my goals for the New Year, I decided to tackle my sad little breakfast routine and turn it into something great – at least once in a while.
Fighting my lazy morning ways, I decided that I would try my hand at my own version of baked oatmeal. For me to love oatmeal, it needs to be packed full of fruit. And some sweet stuff. I am still overloaded with frozen cranberries from the holidays, so throwing some of them in was a no-brainer and the apples came as a natural next step. The whole thing gets sweetened with brown sugar and a bit of cinnamon. I even threw in some ground flax seeds for added nutrition and fiber. Healthy of me, huh?
This baked oatmeal with cranberries, apples and cinnamon turned out crazy delicious and off-the-charts comforting. At least compared to my cold cereal, but really it wasn’t even a competition. Plus, the leftovers were fantastic the next day. Reheat a serving of the oatmeal and add a splash of milk and a drizzle of maple syrup and you won’t believe you’re eating leftovers.
Happy Monday!
Baked Oatmeal with Cranberries, Apples and Cinnamon
Yield: 8 servings
Ingredients
Directions
Preheat oven to 375°. Grease a 2 quart casserole dish or 8” square baking dish with non-stick spray and set aside.
In a medium bowl, stir together oats, flax seeds, baking powder, cinnamon, salt and ¼ cup of brown sugar and set aside.
In a second bowl, whisk together honey, milk, egg, and vanilla. Pour milk mixture into the dry ingredients and stir with a spoon, making sure all of the ingredients are evenly mixed. Fold in the cranberries and apples.
Pour mixture into prepared baking dish. Sprinkle the top with 1 Tablespoon of brown sugar. Bake, uncovered, for 40-45 minutes or until oatmeal is golden brown and bubbling.
Allow the oatmeal to cool for several minutes, drizzle with syrup and serve!
This oatmeal looks absolutely divine! I’m a new fan & drool over everything you post…beautiful photography too! 🙂
Yum! Just found this on foodgawker. I’m pretty lazy when it comes to my breakfast too. I’m looking forward to trying this!
I followed a link from http://www.mybakingaddiction.com and am so glad I did. I can’t wait to try this oatmeal, and I love your photos. I signed up to follow you and am looking forward to more of your photos and yummy recipes! Thanks!
I can’t tell you how happy that makes me, Karen! I really appreciate you taking the time to say hi and introduce yourself! I’m so glad to have you here and I hope you continue to love what you see! I can’t wait to hear what you think on future recipes 🙂
Kindly,
Emily 🙂
I just came across this site and recipe this week, and now I’m reveling in the finished product. It is DELISH!! And if you’re too busy to make this right now, do what I did – forward to your mother who loves to make and has fallen in love with baked oatmeal – she’ll be sure to send a piece your way 🙂 Thanks for the recipe and fabulous photos!
I’m so glad you loved it, Ruth-Ann! Your plan is brilliant! I will need to do that more often 🙂 Thanks so much for stopping by!
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