I wrapped up a yoga program right after Christmas and couldn’t decide what to do next – more yoga or something more intense? In true Kate fashion, I decided to not decide and tackle both. It’s been going pretty well, but it’s definitely made mornings more hectic so quick breakfasts have been clutch this month.
After a few days of grabbing a yogurt on my way to our homeschool classroom, I decided to revisit an old favorite: baked oatmeal.
How is everyone doing on their new year’s resolutions? Going strong? Already struggling? Mine are a bit of a mixed bag, but one that I’m nailing so far this year are healthy breakfasts.
I’m happy with healthy options at breakfast, but if I don’t plan ahead, I’m more likely to just grab a slice of toast or a bowl of cereal. So, one of my goals for the year is to keep planning ahead. When I saw that this month’s #ImprovChallenge was Oats and Honey, I knew overnight oats would be on the menu.
I love apple season! We did a family trip to the orchard for some apple picking a few weeks ago and since then I’ve been making apple everything – applesauce, buttermilk custard apple pie, and this oatmeal were the first few kitchen projects post-trip.
This oatmeal was great – and just screams fall to me!
2 cups old fashioned oats
1/4 cup light brown sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 3/4 cups milk
3 Tbsp. unsweetened applesauce
1 tsp. vanilla
1/2 cup creamy peanut butter
2 apples, diced
Preheat your oven to 350 degrees and grease an 8×8 baking dish.
In a large bowl, stir together the oats, sugar, baking powder, salt and cinnamon. In another bowl, whisk together the milk, egg, applesauce and vanilla. Pour the liquid ingredients into the oats and stir to combine.
Add in the peanut butter and mix until well combined. Fold in apples.
Bake for 35 minutes, or until set and golden. Let cool for a few minutes before serving.
I knew going into October Unprocessed that breakfast and lunch would be harder for me than dinner. Being home with the kiddo all day, I don’t always get a good break to make something so I need something I can make ahead that’s relatively grab-and-go. I’ve got a list of ideas for each that I’m planning to try out this month, but this breakfast got bumped to the top because it’s the quickest.
The amounts below are for one jar, but I’d highly suggest lining up a few jars and prepping them all at once. I did 4 days worth in one shot and it was really nice to not have to keep dragging the ingredients out nightly. And really, who isn’t loving pumpkin everything this time of year?