This was one of those weekends that I still need a weekend from my weekend.
While it was a great time, I had a whirlwind tour of Grand Rapids, Michigan. My friend Brittany had a baby shower with part of her family and since her husband couldn’t go with her I offered to make the six hour drive so she didn’t have to go alone.
Essentially we came, we saw, and she got lots of baby gifts! An unexpected part of the trip came in the form of apples! Her dad’s house is surrounded by acres and acres (we’re talking miles) of apples. While apple season is winding down I still came home with a whole sack of them!
I got in a fight with a guy at the farmer’s market last year because he swore that Michigan apple’s were hands down better than anything your could get in Illinois. I wanted to defend my state’s apples but after eating a Michigan apple right off the tree, he was right. These apples are amazing!It’s that time of year when oatmeal makes a more regular appearance in my morning breakfast routine. However, I’ve never made baked oatmeal before and I wanted to simulate eating apple pie for breakfast!
- 1 cup rolled oats
- 1 tablespoon sucanat (or brown sugar)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup milk
- 1 tablespoon flax seed
- 1/2 teaspoon vanilla
- 1 large apple, peeled and cubed
- Preheat oven to 375˚.
- Peel large apple (or a couple small ones). Cube into 1/2" pieces at set aside.
- In a medium bowl, combine the oats, sucanat, baking powder, cinnamon, and salt, stir to combine. In a separate bowl, whisk to together remaining ingredients.
- Take two ramekins 4 or 5" in size. Layer 1/2 of the apples in the bottom of each ramekin and follow with a half of the oat mixture in the bottom of each and pour a couple of tablespoons of the milk over the oats. Layer the remaining apples, oats, and finish by pouring remaining milk on top of each ramekin.
- Bake for 25-35 minutes until apples are bubbling and oats are browned on top. Serve with extra milk or sugar, depending on how you like your oatmeal.