I hope everyone had a lovely Thanksgiving! I know both Amy and I had a good time with family and friends.
Of course, Thanksgiving is just the start of the busy holiday season. If your December schedule looks anything like mine, you have plenty of parties, get-togethers, and other holiday events already planned. It’s all the more reason to have an easy, healthy breakfast option to get you up and going, like this baked oatmeal.
I’ve always liked oatmeal, but I love baked oatmeal. Instead of a creamy dish that you eat with a spoon, baked oatmeal is more like a cake that you eat with a fork. And it almost always includes an egg or two, so it has extra protein to keep you full all morning long and give you plenty of energy. This version also includes apples, raisins, and dried cranberries for some sweetness and a serving of fruit.
The best part is how easy this is to make. You simply mix everything together and bake! The recipe is also great for when you have company. And I know from experience with my nieces and nephews that it’s a big hit with kids. Plus, it can be made ahead. I like to make a batch on Sunday, then reheat servings during the week for a quick breakfast before work. By itself, this recipe will serve four to six. If part of a larger breakfast spread, it could be stretched to 8 servings. If you need even more, it can be easily doubled. Enjoy!
- 1 large apple
- 1 1/2 cups rolled oats
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/3 cup brown sugar
- 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 1 large egg
- 1 3/4 cups milk (I used almond milk)
- Grease a 8x8 inch baking dish. Preheat the over to 350 F.
- Chop the apple into aprox 1/2 inch dice. Add to a large mixing bowl.
- Add all of the remaining ingredients and mix well. Pour into the greased baking dish.
- Cook at 350 F for 30-40 minutes, until center is set.
- Serve warm. Store leftovers in the fridge. Reheat with a splash of milk.