Want to wake up to a warm bowl of fall? If you make this baked oatmeal that’s exactly what will happen. With fresh apple, oats, cinnamon, walnuts, and even apple cider you’ll be ready to navigate your way through a corn maze – or just get through another weekday. For an extra boost, serve it over some vanilla Greek yogurt or even apple cinnamon Greek yogurt! I don’t think it’s possible to be overloaded with apple-cinnamon in this situation.
In other news, I finally submitted my first job application yesterday for a senior research position in the Infectious Disease Department at Genentech. Somehow, not quite as nerve racking as sending my dissertation to my committee, but still up there. I was so involved in the application process that I forgot to eat lunch until nearly 3pm. Even better reason for me to wake up to a bowl of comforting, fall-flavored oatmeal!
One year ago: Apple Cinnamon Greek Yogurt Pancakes
BAKED APPLE CIDER OATMEAL
2 apples, cored and cut into 1/2-inch chunks (I left on the peel, remove if desired)
1 Tbsp honey or agave
1 cup uncooked old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp baking powder
3/4 tsp cinnamon, divided
1 cup apple cider
1 tsp vanilla extract
- Preheat oven to 375 degrees. Lightly spray an 8 x 8” or 9 x 9” ceramic or glass baking dish with cooking spray; set aside.
- Arrange half of the apple chunks in a single layer on the bottom of the prepared dish. Sprinkle with honey and 1/4 tsp of the cinnamon and cover with foil. Bake 15 minutes, until the apples get soft.
- Meanwhile, in a medium bowl, combine the oats, half of the nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the cider, egg, and vanilla extract.
- Remove the dish from the oven and allow to cool. Then pour the oat mixture over the apples.
- Pour the cider mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining apples and walnuts over the top. Cover tightly with plastic wrap and set in the fridge overnight.
- Preheat the oven to 375 degrees. Remove the plastic wrap and bake the oatmeal for 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm.
Source: Adapted from Gina’s Skinny Taste.