Baked Oatmeal: Two Fall Flavors

Admittedly, if I could I would eat apple crisp for breakfast every morning in the fall. Admittedly, if I could I would eat chocolate for breakfast all other days of the year. However, as tasty as they may be, those would not be the healthiest breakfasts of choice, and I’m pretty sure eating dessert for breakfast is only acceptable in the few days after Thanksgiving. Anybody else do that?

While these beloved treats aren’t the best choice on a daily basis, that doesn’t mean they can’t inspire more suitable breakfast optoins. Baked oatmeal is one of my favorite go-to breakfast recipes that can take on a number of flavors. I first tried it out in college when I was working as a cook for four Catholic priests. I cooked dinner for them and their guests Monday-Friday and brunch on Sundays. As if that wasn’t an unusual (but very fun and entertaining) enough job, I also had to completely avoid gluten and dairy. This was no problem Monday-Friday, but Sunday brunches were always such a challenge. Enter baked oatmeal. It’s a bit of a cross between a muffin, cake, and crumble and feels more special than your everyday oatmeal.

The base for baked oatmeal is pretty straight forward, and you can add just about any additions you like. Today I’m sharing two of my favorite versions, apple cinnamon and pumpkin chocolate chip, just in time for fall. The first is inspired by my love of apple crisp, and the second sneaks in some chocolate chips along with pumpkin and spice to add a layer of indulgence.

Apple Crisp Inspired Baked Oatmeal

Serves 6

Dry:

   2 cups rolled oats

   2 ½ tsp cinnamon

   1 tsp baking powder

   ½ tsp sea salt

   1 cup chopped apple

Wet:

   1 ¾ cups milk

   ⅓ cup maple syrup or honey (I prefer maple.)

   2 eggs

   3 Tbs melted butter

   ½ tsp vanilla

   ½ cup grated apple

 

Preheat the oven to 375, and butter a baking dish. I used an oval baking dish, but a 9 x 13 also works well. Mix the dry ingredients in a medium bowl. Mix the wet ingredients in a large bowl. Then, stir the dry ingredients into the wet. Pour into the baking dish and spread evenly. Place a few apple slices on top for decoration if you like. Bake for approximately 35 minutes or until firm in the center.

Pumpkin Chocolate Chip Baked Oatmeal

Serves 6

Dry:

   2 cups rolled oats

   2 tsp cinnamon

   Pinch of nutmeg

   1 tsp baking powder

   ½ tsp sea salt

   ½ cup chocolate chips

Wet:

   1 ¾ cups milk

   ⅓-1/2 cup maple syrup or honey

   2 eggs

   3 Tbs melted butter

   ½ tsp vanilla

   1 ¼ cup pumpkin puree

 

Preheat the oven to 375, and butter a baking dish. I used an oval baking dish, but a 9 x 13 also works well. Mix all dry ingredients but the chocolate chips in a medium bowl. Mix the wet ingredients in a large bowl. Then, stir the dry ingredients into the wet. Pour into the baking dish and spread evenly. Drop the chocolate chips evenly across the mixture. Bake for approximately 35 minutes or until firm in the center.

Not only are these great for breakfast, but they also make a great afternoon and evening snack, as we enjoyed it here. Have you ever tried baked oatmeal? If not, I highly recommend it. I love making it on Sunday and having it on hand for a quick morning breakfast throughout the week.

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