Washington Fruit Growers

Baked Apple Oatmeal

Fresh Honeycrisp apples and dried fruit add lots of texture and flavor to this cozy breakfast. We made it with dried blueberries, but try it with any dried fruit such as raisins, cranberries, tart cherries or dried apricots.

YIELD: 6 servings

Recipe created by: Meg Raines

  • 2 cups rolled old-fashioned oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 cups milk (regular or nondairy such as almond milk)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup plus 2 tablespoons maple syrup, divided
  • 1 tablespoon ground flaxseed
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup diced Honeycrisp apple (about 1 large apple), divided
  • 1/2 cup dried fruit such as blueberries, cranberries or tart cherries

Method

  1. Preheat oven to 375° Spray an 8×8 inch baking dish with nonstick spray.
  2. In a large bowl mix together rolled oats, cinnamon, baking powder, salt, milk, applesauce, 1/4 cup maple syrup, flaxseed, coconut oil and vanilla.
  3. Pour mixture into prepared baking dish and sprinkle dried fruit and 1/2 cup of the diced apples evenly over the top.
  4. Bake about 40 minutes or until the center has set and a toothpick comes out clean. Let cool slightly.
  5. To serve, cut baked oatmeal into squares, combine remaining 1/2 cup of diced apples with 2 tablespoons of maple syrup and spoon over oatmeal squares.
  6. For leftovers, let the baked oatmeal cool completely before covering or transferring to storage containers. The baked oatmeal should keep for 4-5 days in the fridge.