Apple Harvest Baked Oatmeal for Two

My Apple Harvest Baked Oatmeal For Two is my version of dipping my toe into the Autumn waters. Sweet and hearty apples are baked into this spiced-filled, nutrient dense baked oatmeal that is loaded with protein and fiber. It’s the perfect size for two hungry people, or a couple of hungry people and a kiddo.

It’s no secret that I puffy heart oatmeal. Like, lovers for life.

But I don’t often make baked oatmeal! It’s one of those things that I crave, because it has more of a muffin-like texture and can even be eaten cold, but I never think about it until 5 minutes past hangry.

So, I decided to be proactive this week, and I’ve been making baked oatmeal left and right! It’s so easy to throw together after the baby goes to sleep, bake it up, then put it in the fridge so it’s ready for a quick reheat the next morning.

I make mine with a mixture of rolled oats and quinoa flakes. I like the different textures, different tastes and the added protein you get from the quinoa. If you don’t have quinoa flakes, you can certainly just stick to all oats or sub in some oat bran. It’s truly a flexible recipe.

I also like to throw in a handful of pepitas and hemp hearts. I love the little textural notes and that savory nuttiness that those add. Plus, pumpkin seeds equal fall. Heart eyes.

Spices! If you’re a spice lover, then totally go for it. I kept it to some vanilla (always), cinnamon and cardamom. BUT if you’re one of those gingerbread lovers or spice cake aficionados, then a pinch of cloves and a shake of allspice will probably do you good.

Ok, let’s talk sweeteners. I’ve gone with some sorghum, which I’m obsessed with in the fall. I’m not keen on molasses because I don’t like that harsh taste, but I feel like sorghum is rich and thick and just right. It has more body than maple syrup but doesn’t have that sharpness that molasses can have. BUT you can use all maple syrup instead and have lovely results, or try part maple syrup and part molasses if you’d prefer. Honestly I like to drizzle a bit of maple syrup over my portion after I’ve scooped it out, for that extra sweetness.

Are you sensing the flexibility of this recipe? I hope so! I hope that encourages you to play around with it. I made it perfect to my tastes and my baby’s needs (no honey, added protein and fats from the egg/quinoa/coconut oil) so we could enjoy it hot or cold before dashing out the door. Apple Harvest Baked Oatmeal is my new favorite, and I love watching my little one reach out with pudgy hands to grab another bite (part of the whole reason I decided to bake my oatmeal, so he could grab it and not need a spoon).

Apple Harvest Baked Oatmeal for Two

2016-09-11 18:49:28

My Apple Harvest Baked Oatmeal For Two is my version of dipping my toe into the Autumn waters. Sweet and hearty apples are baked into this spiced-filled, nutrient dense baked oatmeal that is loaded with protein and fiber. It’s the perfect size for two hungry people, or a couple of hungry people and a kiddo. (2 portions)

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Ingredients

1. ¾ cup gluten free rolled oats
2. ¼ cup quinoa flakes (or more oats)
3. 1 apple, diced* (I used Fuji)
4. ½ tsp. vanilla extract
5. ½ tsp. cinnamon
6. ¼ tsp. cardamom
7. 2 Tbs. pepitas (pumpkin seeds)
8. 2 Tbs. hemp hearts (optional)
9. ¼ cup sorghum (or maple syrup)
10. 2 Tbs coconut oil, melted
11. 1 egg
12. 1 cup unsweetened almond milk
13. 1 cup water

Instructions

1. Preheat your oven to 350 degrees F. Spray a loaf pan with nonstick spray (I used coconut oil spray).
2. To the loaf pan, add the oats, quinoa, apple, spices, pepitas and hemp hearts. Whisk together with a fork. Then, add the sorghum, coconut oil (cooled) and egg and stir together. Finally, add the almond milk and water and carefully stir it all together.
3. Bake for 45-55 minutes, peeking in to make sure the top doesn’t burn (if the top is getting too dark, tent a piece of foil over it).
4. Let the baked oatmeal cool on a wire rack and serve warm. I like to splash a bit more milk and sorghum on top of mine!

Notes

1. You can fully bake the oatmeal and then place in the fridge, covered and just reheat portions as you need them!
2. *I diced my apple, but if you want the apple to disappear more into the oats, you can use a large grater and grate your apple in. If you want the decorative top, like I did, reserve ½ of your apple and cut into thin slices. Bake the oatmeal for 25 minutes (to get the oats fluffed up a bit), then add the reserved apple, fanned out, on top and finish baking!

By melissa @ treats with a twist

Treats With a Twist https://www.treatswithatwist.com/