When I posted the recipe for Strawberry Banana Baked Oatmeal, I mentioned that baked oatmeals are some of my favorite breakfasts. This version is one of my other current favorites.
I love apples, but I love them less out of season. Here in NJ, we’re blessed with tons of pick-your-own orchards and load up on apples each fall. By the time spring starts to roll around, all of the apples in stores have been in storage for a few months and aren’t quite the same.
In my opinion, once they’re baked you can’t tell they’re not fresh-off-the-tree, so this is one of my favorite dishes for out-of-season apples.
Apple Cinnamon Raisin Baked Oatmeal
(from Smells Like Home)
1 c. old fashioned oats
1/2 t. baking powder
1 1/2 t. ground cinnamon
Pinch of salt
1/4 c. maple syrup, plus more for serving
1 c. milk
1 large egg
2 T. unsalted butter, melted and cooled slightly
1 t. vanilla extract
1 apple (any kind), peeled, cored, and diced into 1/2-inch pieces
1/2 c. raisins
Preheat oven to 375 degrees. Grease or spray a 2-quart casserole dish with either butter or cooking spray.
In a medium bowl, toss together the oats, baking powder, cinnamon, and salt. In a separate small bowl, whisk together the maple syrup, milk, egg, the melted butter, and the vanilla.
Place the diced apples in a single layer in the bottom of the prepared casserole dish. Sprinkle about two-thirds of the raisins over the top of the apples, then cover the fruit with the oat mixture. Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible. Sprinkle the remaining raisins over the top of the oats. Bake the oatmeal for 35-45 minutes, until the top is golden brown and the oats have set.
Remove the oatmeal from the oven and serve hot with more maple syrup.