It’s been a long time since I’ve made a baked oatmeal, so why not make it buckeye-style for #PBchocSat!? I even put a dollop of peanut butter on top to resemble the eye of the buckeye. It may be the weekend but sometimes I don’t have much more time that a weekday to prepare breakfast, so this is a nice in between. Easy to prepare and ready in 20 minutes.

Today I won’t be watching much football because I am visiting my mom for some early birthday celebrations – she will be 72 years young! My brother and his family are visiting as well so it should be a good time. I can’t remember the last time we were all in her neck of the woods at the same time together. We are spoiled because she usually visits us.

I’m not entirely sure what we will get into, we won’t have a lot of time there unfortunately but it’s better than nothing. We will probably just hang out and have a little feast. A little pre-Thanksgiving preparation haha. I am just excited to see her not in the hospital this time around!

Three years ago: Holiday Cut-Out Brownies

Four years ago: Root Beer Chocolate Chip Cookies

Five years ago: Pita Breakfast Pizza for One

Six years ago: Chocolate Peanut Butter Cookie Dough Roulade

Seven years ago: Tortellini with Guiltless Pumpkin Alfredo

Eight years ago: Butternut Squash Lasagna

BUCKEYE BAKED OATMEAL

Serves 1

Ingredients:

1/2 cup old-fashioned rolled oats

1 Tbsp cocoa powder

1 tsp brown sugar

1/8 tsp cinnamon

Pinch salt

1/2 cup milk

1/4 cup vanilla Greek yogurt

1 Tbsp creamy peanut butter, divided

Directions:

1. Preheat oven to 375 degrees and grease a 16 oz. ramekin.
2. In a small bowl, mix together the oats, cocoa powder, brown sugar, cinnamon. Stir in the milk, Greek yogurt, and 1 tablespoon peanut butter. Pour into prepared ramekin.
3. Bake oatmeal for 25-30 minutes, or until oatmeal is set. Remove from oven, top with remaining peanut butter, and serve.

Source: Adapted from my Individual Baked Pumpkin Oatmeal.

Peach pie for breakfast? How about in oatmeal form with toasted pecans? Sounds like the perfect summer breakfast to me.

Alright folks, I know we just celebrated Labor Day which means many of you are trading in your summer dreams for cozy fall thoughts, but I am still clinging onto the last of the peaches. Hence this oatmeal. While I obviously prefer it with fresh peaches, it could easily be made with frozen (thawed) or canned. That being said, I promise I will start accepting that it’s time to start baking with apples and pumpkin. But for now, enjoy a bowl of this oatmeal with me.

One year ago: Buckeye Shortbread Cookies

Two years ago: Blueberry Kale Smoothie

Three years ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Four years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Five years ago: Baked Crazy Feta

PEACH PECAN OATMEAL

Serves 4

Ingredients:

1-1/2 cup milk

1-1/2 cup water

1-1/3 cup steel cut oats

1/4 cup packed brown sugar

1 Tbsp unsalted butter

1/2 tsp cinnamon

1 cup diced peaches, plus more for topping

1 cup chopped toasted pecans, plus more for topping

Directions:

1. In a medium saucepan, bring milk and water to a boil. Stir in oats, brown sugar, butter and cinnamon.
2. Cook for 15-20 minutes, or until you reach desired thickness, stirring occasionally.
3. Remove from heat and stir in peaches and pecans. Cover and let stand for a few minutes before serving. Garnish with more peaches and pecans if desired.

Source: Adapted from Strawberry Almond Scottish Oatmeal.

Never buy processed oatmeal packets again. Get the taste of homemade oatmeal in an instant with this homemade instant oatmeal mix recipe. Just add your favorite mix-ins to individual packets!

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When I left for college (12 years ago is it now? yeesh), I bought a Sam’s club sized package of the individual microwaveable oatmeal packets in the apple cinnamon flavor thinking they would be adequate substitutes for my dad’s homemade oatmeal that I was used to. Moving away from home to another state requires some reminders of home, right?

Just when I thought I had the cure for homesickness figured out, oatmeal now cooked in the microwave/mini-fridge combo that came with my dorm room, I took a bite and immediately regretted it. After my taste buds revolted my next thought was “how the heck do people eat this!?”. 

Yes, processed oatmeal packets made for the microwave were ruined for me because I was spoiled by homemade from scratch oatmeal, made with fresh and love. Or maybe I was saved, growing up knowing what oatmeal should taste like.

But sometimes I just don’t have the 20ish minutes in the morning to make oatmeal for breakfast during the week and yet still crave a nice warm bowl of homemade oatmeal, especially now with the temperatures slowly dropping. So I decided it was time to take matters into my own hands and make homemade instant oatmeal packets made with quick cook oats which are perfect for cooking in the microwave. Then I got to play with all kinds of flavor combos! 

I took pictures of my first 5 mix-in ideas but while writing up this post I thought of a couple more. Pictured are berries and cream, apple walnut, cherry almond, peanut butter and chocolate chip (the prepared version is the first photo), and chocolate coconut. Some other ideas include pumpkin pecan, banana bread, and even s’mores if you can get your hands on those dehydrated marshmallow bits.

Whatever flavor you choose, store them in zip-top baggies to take to work or throw it in a small glass jar and nuke the oatmeal in it too! You could even add fresh fruit when you make it if you prefer. Or if you’re not a planner, you can just make one portion of oatmeal as needed.

How to make rolled oats into instant oats?

If you only have whole rolled oats on hand, all you have to do it pulse them in a food processor or blender a few times to break them down into smaller pieces. Those smaller pieces allow them to be cooked faster or in this case “instantly”!

What mix-ins will you add to your homemade instant oatmeal mix recipe?

Outstanding Oatmeal

• Baked Oatmeal with Berries from Hezzi-D’s Books and Cooks
• Baked Oatmeal with Blueberries from Blogghetti
• Chai Tea Overnight Oats from Palatable Pastime
• Chocolate Baked Oatmeal from Jen Around the World
• Overnight Oats Lower Carb Option from Art of Natural Living
• Pebble Top Oatmeal Bread from That Recipe
• Rasmalai Oat Pancakes from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

P.S. Don’t forget to fill out the first ever reader survey to have your voice heard! To reward you, I also have it paired with a great giveaway with some of my favorites. CLICK HERE. **CLOSED**

One year ago: Pear-Cranberry Sauce

Two years ago: Gluten-Free Chipotle Cornbread Muffins

Three years ago: Streusel-Topped Milky Way Apple Butter Bread

HOMEMADE INSTANT OATMEAL

Print

Yield: 1 serving Prep Time: 15 Minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BASE

• 4 cup quick cooking oats
• 1/3 cup dry milk powder
• 1/3 cup ground flaxseed or oat bran
• 1/4 to 1/3 cup brown sugar
• 1-1/2 tsp salt
• 1-1/2 tsp cinnamon

MIX-INS

• 1/2 cup base
• 3/4 cup water

APPLE WALNUT

• 2 Tbsp chopped dried apples
• 1 Tbsp chopped toasted walnuts
• 1/8 tsp cinnamon
• Pinch of nutmeg

CHERRY ALMOND

• 2 Tbsp dried cherries
• 1 Tbsp slivered or chopped almonds

PEANUT BUTTER & CHOCOLATE CHIP

• 1 Tbsp peanut butter powder (I like PB& Co mighty nut original)
• 1 Tbsp mini semisweet chocolate chips

BERRIES & CREAM

• 2 Tbsp dried strawberries/cranberries/berry mix
• 1 Tbsp chopped white chocolate

CHOCOLATE-COCONUT

• 1 Tbsp cocoa powder
• 1 Tbsp toasted coconut

PUMPKIN PECAN

• 1 Tbsp chopped toasted pecans
• 1 Tbsp pumpkin spice flavored morsels
• 1/8 tsp pumpkin pie spice

BANANA BREAD

• 2 Tbsp chopped dried bananas, chopped
• 1 Tbsp chopped toasted walnuts
• 1/8 tsp cinnamon

S'MORES

• 1 Tbsp graham cracker crumbs
• 1 Tbsp marshmallow bits
• 1 Tbsp mini semisweet chocolate chips

Directions

1. In a large bowl, stir together the base ingredients. Divide into 1/2 cup portions, storing in zip-top sandwich baggies or 8 ounce glass jars. Add desired mix ins.
2. To cook, place mixture in a microwave safe bowl with 3/4 cup water. Microwave for 1 minute, stir, and then microwave another 1-2 minutes or until desired consistency.

Source: Inspired by Half Baked Harvest.

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Turn your everyday oatmeal into a breakfast-dessert hybrid simply by brulee-ing the top. And throw some pears, and walnuts in there while you’re at it.

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! We also have a huge giveaway that you need to make sure you check out. Click HERE to find out more.

One of the great things about brunch is that it’s pretty much an “anything goes” kind of meal. Sweet, savory, breakfast, dinner, dessert – they are all fair game. Due to the trend of creative food combinations you can get just about any of your favorite things breakfast/brunch-ified, even dessert.

With the help of Bob’s Red Mill, Woot Froot, Dixie Crystals, California Walnuts, and Le Creuset, I came up with a dessert oatmeal that will leave you satisfied and curb dessert cravings all in one. If you are like me, you crave dessert or at least something sweet after every single meal (yes even breakfast), so why not just eat a dessert inspired breakfast? I added pears and walnuts to my favorite oatmeal and then divided it into ramekins to be sprinkled with sugar and torched until caramelized.

Come see what today’s #BrunchWeek Bloggers are creating!

BrunchWeek Beverages:

• Mixed Berry Yogurt Smoothie from Taste Cook Sip.
• Tequila Sunrise from A Day in the Life on the Farm.
• Sparkling Pineapple Mojitos from girlichef.

BrunchWeek Egg Dishes:

• Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
• Bacon and Egg Grilled Cheese Sandwich from Making Miracles.

BrunchWeek Breads, Grains and Pastries:

• 60 Minute Cinnamon Rolls from Love and Confections.
• Chocolate and Walnut Challah from The Little Ferraro Kitchen.
• Braided Ham and Cheddar Bread from Sarcastic Cooking.
• Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
• Tattie Scones with Cheddar and Chives from The Redhead Baker.
• Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
• Chile Relleno Quiche from Cooking in Stilettos.
• Double Chocolate Sweet Rolls from It Bakes Me Happy.
• Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
• Peanut Butter & Jelly Granola from Baking a Moment.

BrunchWeek Main Dishes:

• Harissa Chorizo Hash from greens & chocolate.
• Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.

BrunchWeek Fruits, Vegetables and Sides:

• Kinpura Gobo from Culinary Adventures with Camilla.
• Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
• Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
• Carrot Salad from My Catholic Kitchen.
• Italian Carrot Salad from {i love} my disorganized life.

BrunchWeek Desserts:

• Nutty Banana Bread from Take A Bite Out Of Boca.
• Gluten-Free Pear and Walnut Crumble from It’s Yummi.

One year ago: Oven-Fried Chicken & Biscuit Waffles

Two years ago: Spicy Edamame Burgers

PEAR OATMEAL CREME BRULEE

Serves 4

Ingredients:

3 cups milk

1-1/3 cup Bob’s Red Mill gluten-free old-fashion rolled oats

3 Tbsp packed Dixie Crystals light brown sugar

1 Tbsp unsalted butter

1/2 tsp cardamom

6 oz. (1 cup) Woot Froot pear slices, chopped

1/2 cup California walnuts, toasted and chopped

4 tsp Dixie Crystals granulated pure cane sugar, divided

Directions:

1. In a medium saucepan, bring milk to a boil. Stir in oats, brown sugar, butter, and cardamom. Cook until you reach desired thickness, stirring occasionally.
2. Remove from heat and stir in chopped pear and walnuts. Divide into 4 individual ramekins.
3. Sprinkle tops of each with 1 teaspoon of sugar. Melt with a kitchen torch (or watch carefully under a broiler) until golden brown. Serve immediately.

Source: My Dad’s Apple Harvest Oatmeal.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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How do you like your warm oatmeal on a cold morning? How about apples, cinnamon, raisins, and peanut butter? Dig into this bowl and maybe even drizzle some chocolate on top.

After the first successful variation of my dad’s apple harvest oatmeal turned into pumpkin pecan oatmeal I decided to try my hand at it again. Being Saturday I am sure you can guess specifically what flavor I went for… peanut butter of course! But the chocolate part of today’s Peanut Butter and Chocolate Saturday get’s benched for cinnamon and raisin. I used cinnamon raisin peanut butter for this oatmeal because I thought it would be the perfect peanut butter flavor for such a recipe. Turns out it says right on the jar that it is perfect for oatmeal, which I noticed mid-way through cooking it! Funny how things work out.

Alright I did let chocolate play a little bit with a drizzle of chocolate syrup on top. Ohio State plays Minnesota at noon today so I had to throw on at least a little chocolate to officially call it another successful #PBChocSat!

One year ago: Fiesta Alfredo Pasta Bake

Two years ago: Applesauce-Sweet Potato Pancakes

Three years ago: Crème Brulee

Four years ago: Big, Fat, Chewy Multichip Cookies

CINNAMON RAISIN PEANUT BUTTER OATMEAL

Serves 4-6

Ingredients:

3 cups milk

1-1/3 cup old-fashion oats

3 Tbsp packed brown sugar

3-4 Tbsp Peanut Butter & Co.’s cinnamon raisin swirl peanut butter

1/2 tsp cinnamon

1/2 cup chopped peanuts

Directions:

1. In a medium saucepan, bring milk and water to a boil. Stir in oats, brown sugar, peanut butter, and cinnamon.
2. Cook until you reach desired thickness, about 10 minutes, stirring occasionally.
3. Remove from heat and stir in the peanuts. Cover and let stand for a few minutes before serving. Top with additional peanuts, raisins, and/or chocolate syrup if desired

Source: Adapted from my dad’s Apple Harvest Oatmeal.

Wake up to a warm bowl of pumpkin pie in oatmeal form with crunchy pecans. You’ll never go back to that instant stuff again.

Hi and welcome to day 4 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Check out all the #PumpkinWeek Bloggers and their recipes:

• Pumpkin Tres Leches by Love and Confections
• Spiced Pumpkin Butter by Culinary Adventures with Camilla
• Pumpkin Spice Palmiers by That Skinny Chick Can Bake
• Pumpkin Pecan Oatmeal by The Spiffy Cookie
• Mini Healthy Pumpkin Pies by Happy Food Healthy Life
• Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
• Savory Pumpkin Tart by The Not So Cheesy Kitchen
• Pumpkin Pie by A Day in the Life on the Farm
• Pumpkin Chocolate Chip Cookies by Making Miracles

This oatmeal was a spur of the moment improvisation by my dad. I had some leftover homemade pumpkin puree and he decided to try it in his trusty oatmeal recipe, substituting for the chopped apples. The result was pumpkin pie in oatmeal form! I even put some spiced pecans on top.

If you’ve never had homemade oatmeal before you are severely missing out. Nothing beats a warm bowl of homemade oatmeal in the morning, especially during the cooler fall months and it couldn’t be easier to make. This morning my dad and I are going on a hike to see the fall colors and I may need to make another batch of this in preparation.

One year ago: Pumpkin Popcorn Balls

Two years ago: Caramel Apple Cinnamon Roll Cupcakes

PUMPKIN PECAN OATMEAL

Serves 4-6

Ingredients:

3 cups milk

1-1/3 cup old-fashion oats

3 Tbsp packed brown sugar

1 Tbsp unsalted butter

1 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp ground cloves

1 cup pumpkin puree

1/2 cup chopped pecans

Directions:

1. In a medium saucepan, bring milk and water to a boil. Stir in oats, brown sugar, butter and spices.
2. Cook until you reach desired thickness, about 10 minutes, stirring occasionally.
3. Remove from heat and stir in pumpkin and pecans. Cover and let stand for a few minutes before serving.

Source: Adapted from my dad’s Apple Harvest Oatmeal.

When it comes to oats, I didn’t know there was anything besides old-fashioned rolled and quick-cooking oats until a few years ago. Since then I have been introduced to steel cut oats, gluten-free oats and now Scottish oats thanks to Bob’s Red Mill. But what the heck is Scottish oatmeal? It is in fact the original oatmeal or, as we call it in the US, porridge. The fairly fine texture (although more coarse than flour) of Scottish oatmeal is the result of grinding the kernels with stone mills and when cooked results in a creamy, thick and almost instant hot cereal. I bet these Scottish oats would also be great in baked goods, substituted for old-fashioned rolled oats.

Naturally the first thing I made with Scottish oatmeal was in fact oatmeal (or porridge). I used the recipe for my favorite hot cereal, my dad’s apple harvest oatmeal, and substituted the rolled oats for Scottish oats and then strawberries and almonds instead of apples and walnuts. The end result was better than I had predicted. It was perfectly creamy, not too sweet and filling. I actually made this for breakfast on Father’s Day and it was most appreciated.

Want to get your hands on some Scottish Oatmeal? How about a I give you a bag AND a $25 gift card to Bob’s Red Mill? After checking out the recipe enter the giveaway using the Rafflecopter widget!

One year ago: Homemade Mozzarella & Caprese Salad Skewers

Two years ago: Blueberry-Blackberry Muffins

STRAWBERRY ALMOND SCOTTISH OATMEAL

Serves 4

Ingredients:

1-1/2 cup milk (or almond milk)

1-1/2 cup water

1-1/3 cup Bob’s Red Mill Gluten-Free Scottish Oats

1/4 cup packed brown sugar

1 Tbsp unsalted butter

1/2 tsp cinnamon

1 cup sliced strawberries

1 cup slivered or sliced almonds

Directions:

1. In a medium saucepan, bring milk and water to a boil. Stir in oats, brown sugar, butter and cinnamon.
2. Cook until you reach desired thickness, stirring occasionally.
3. Remove from heat and stir in strawberries and almonds. Cover and let stand for a few minutes before serving. Garnish with more strawberries and almonds if desired.

Source: Adpated from Apple Harvest Oatmeal (my Dad’s recipe).
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I bet you’ve had overnight oatmeal and probably slow cooker oatmeal, but have you ever had ice cream oatmeal?

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No you are not going crazy, nor do you need your eyes checked. Now only is this oatmeal made in a slow cooker, I did in fact say “ice cream oatmeal”. While trying to determine what to make with all the ice cream Graeter’s sent me I somehow got the bright idea to use some ice cream in place of the liquid needed to make oatmeal.

I felt like a genius, although I did worry it would be too sweet for the first meal of the day. But guess what? It wasn’t too sweet at all, in fact it wasn’t any sweeter than other oatmeal I’ve made in the past.

The best thing about this recipe is that you can use any flavor ice cream you want, assuming it is a flavor you would care to enjoy for breakfast. I chose Graeter’s Black Cherry Chocolate Chip and with the addition of chopped almonds it was everything I had dreamed of – a creamy oatmeal with a hint of cherry and chocolate flavors and the crunch of almonds. I threw more almonds and dark chocolate chips on top because I couldn’t get enough.

I recently made it again with a strawberry ice cream and topped it with fresh strawberries in the morning before devouring it but a strawberry ice crema topping would work as well. The options are endless! Chose your favorite ice cream and oatmeal toppings and go to town!

Now, if you are like me and don’t have a programable slow cooker (aka only off, low, high warm without timer settings) I have a little trick for you. USE A PLUG TIMER! I know it’s mind blowing and works like a charm.

I also use the timer when I want my slow cooker to kick on later in the day, especially while I am off at work. I forget where I got the idea in the first place but I’ve been using it for years! No need to go buy a fancy one when this works just as well. Of course nowadays people have the options of WiFi enabled smart plugs which you could use too.

Looking for more oatmeal recipes to start your day? Check out this list from fellow bloggers for #NationalOatmealMonth  !

National Oatmeal Month

• • Blueberry Pecan Baked Oatmeal from Kate’s Recipe Box
  • Overnight Maple Oatmeal from Jolene’s Recipe Journal
  • Banana Bread Baked Oatmeal from Cheese Curd In Paradise
  • Low Carb Oatmeal Raisin Cookies from Palatable Pastime
  • Masala Oats from Magical Ingredients
  • Yellow Cake Baked Oatmeal from Karen’s Kitchen Stories
  • Sour Cream & Raisin Oatmeal Squares from Savory Moments
  • Apple Cinnamon Oatmeal from Kathryn’s Kitchen Blog
  • Chocolate Chip Pecan Granola Bars from Family Around the Table
  • Cranberry Orange Baked Oatmeal from Hezzi-D’s Books and Cooks
  • Oatmeal Kiss Cookies from A Little Fish in the Kitchen
  • Mixed Berry Oatmeal Bars from Making Miracles
  • Overnight Slow Cooker Ice Cream Oatmeal from The Spiffy Cookie
  • Leftover Oatmeal Muffins from A Day in the LIfe on the Farm
  • Lavender Blueberry Chia Seed Oatmeal from Our Sutton Place

Post updated 1/18/21, last two photos above are the originals.

One year ago: Cashew Chicken Lettuce Wraps

Two years ago: Chicken Alfredo Biscuit Casserole

OVERNIGHT, SLOW COOKER ICE CREAM OATMEAL

Print

Yield: 6 servings Prep Time: 5 Minutes Cooking Time: 9 Hours 30 Minutes 9 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups old fashioned rolled oats
• 1 pint ice cream, thawed
• 2 cups milk or unsweetened vanilla almond milk
• 2 cups water
• 1/4 tsp salt
• Optional toppings: chopped nuts, dried fruit, chocolate, syrup

Directions

1. Coat inside of large slow cooker (I used a 6 quart) with cooking spray. Add all ingredients except optional toppings to slow cooker. Stir, cover and set on high for 1.5 hours.
2. Stir, cover and turn off heat. Let sit in crock pot for 8 hours with it turned off*. The heat will continue to cook as the crock pot cools down.
3. In the morning, warm up and serve with additional toppings, if desired.
4. Store leftovers in refrigerator. Freezes well.

Notes

*Technically, once food drops below 135F it should be refrigerated within 6 hours. I have not used a probe to monitor when the oatmeal drops below 135F so I may be pushing it by saying 8 hours. Just a food safety tip.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

I love warm apple cider, so it’s not a far stretch to imagine how delicious this baked apple cider oatmeal tastes when waking up to a crisp fall morning.

Jump to recipe

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, but I did serve mine with just a splash of milk.

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! Other great ones to try are my baked pumpkin oatmeal and classic baked oatmeal.

One year ago: Apple Cinnamon Greek Yogurt Pancakes

OVERNIGHT BAKED APPLE CIDER OATMEAL

Print

Yield: 6 servings Prep Time: 8 Hours 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 apples, cored and cut into 1/2-inch chunks*
• 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
• Pinch salt
• 1 cup apple cider
• 1 egg
• 1 tsp vanilla extract

Directions

1. 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.
2. 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.
3. 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.
4. Remove the dish from the oven and allow to cool. Then pour the oat mixture over the apples.
5. 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.
6. 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.

Notes

*I left on the peel, remove if desired.

Source: Adapted from Gina’s Skinny Taste.

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Post updated 10/19/22, photos above and below are the originals.

Mix together this cherry vanilla almond overnight oatmeal tonight to enjoy in the morning. It’s the perfect weekday breakfast and can be easily modified.

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If you’ve been reading my blog for any length of time, you’ve heard me say many times how difficult it is for my to devote more than 1 minute to the preparation of breakfast on weekday mornings. I just don’t want to wake up any earlier than I already do, and as a result most warm breakfast recipes I post were made on the weekend, in a slow cooker overnight, or for dinner.

Thankfully, there are more options than a bowl of cereal every morning, such as this single serving oatmeal in a jar.

The great thing about this oatmeal is that it can be made a couple days in advance and can be mixed with any fruit or nuts on hand. I know plenty of people are rolling in berries from picking throughout the summer and this would be a great way to use some.

The rest of the ingredients are staples I have stocked all the time (although I acknowledge not everyone has ground flaxseed). In the morning the jar can be snatched for an on-the-go option or pop in the microwave to enjoy warm at home. Or while we’re at it, nuke it and then take it to go!

The best thing is how easy it is to adapt this recipe to what you have on hand or your preferences. Try a banana chia overnight oats version, add chocolate, use different nuts, make it dairy free – just follow the same ratios and the possibilities are endless.

Looking for more prepared and quick oatmeal breakfast options? I have a whole post on how to make variations of homemade instant oatmeal packets.

Post updated 7/18/22, photo above is the original.

Two years ago: Jalapeno Cheddar Hummus with Homemade Pita Chips

CHERRY VANILLA ALMOND OVERNIGHT OATMEAL

Print

Yield: 1 serving Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup quick cooking oats
• 1/3 cup plain or vanilla nonfat Greek yogurt
• 1/3 cup unsweetened almond milk (or preferred milk)
• 1 tsp ground flaxseed
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch salt
• 1 Tbsp honey
• 6 cherries, pitted and chopped
• 2 Tbsp slivered or chopped almonds

Directions

1. Mix all ingredient in a small bowl. Cover bowl, or transfer to an 8 oz. jar with a lid. Refrigerate at least overnight or up to 3 days.
2. Enjoy the next morning cold, or heat in microwave.

Source: Adapted slightly from Sumptuous Spoonfuls.

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