I wanted to try something that was like oatmeal, but more exciting. This recipe for apple and cinnamon baked oatmeal fits the bill. At first, it seemed like a lot of ingredients, but it turns out that it was really simple to put together.

I got to try one serving, but when I went back to the refrigerator the next morning all of it was eaten and the container was in the dishwasher. No one will own up to exactly what happened to all of it, but both Derek and Sam told me it was “pretty good.” I also thought it was good and wished I had more to try. Oh well, I will certainly make this again.

INGREDIENTS

3 cups old-fashioned rolled oats

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3/4 teaspoon salt

1/2 cup lightly packed brown sugar (more to taste if you like things a bit sweeter)

2 1/2 cups milk

2 large eggs

1 teaspoon vanilla extract

4 tablespoons butter or coconut oil, melted

2-3 large tart, sweet apples (like Honey Crisp or Gala), peeled, cored, and diced

INSTRUCTIONS

Lightly grease an 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F (don't preheat the oven if making it ahead of time and refrigerating overnight).
In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt, and brown sugar.
In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.
Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.
Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).
Bake for 35-45 minutes until the top is golden and the mixture is set up and not super jiggly.
Serve warm or at room temperature with a little milk poured over the top, if you want.