This is a great, versatile recipe that my whole family loves. You can use as little as one apple, for a texture similar to apple cake, or as many as 4, for an apple crumble-like result. You can leave the apples out too, and it’s still tasty!
Best of all, you can prepare this ahead of time and store it in the refrigerator, covered. Take it out and make it in the morning; it makes the house smell fantastic!
You will need:
2 cups rolled oats
1 1/2 tsp baking powder
1/2 tsp salt
1-2 tbsp cinnamon
1 cup milk
2 eggs, beaten
1/2 cup unsweetened applesauce (or 1 single serve cup)
1/2 cup brown sugar (unpacked, you can pack it if you prefer this sweeter but it adds to the calories/carb/sugar content of course)
If you’re not making this ahead, preheat the oven to 325.
In a large bowl, combine the oatmeal, baking powder, salt and cinnamon. We like ours cinnamon-y so I use 2 Tbsp, but use less if you prefer.
Mix in the milk, eggs, applesauce and brown sugar.
If you are adding apples, peel, core, slice and cut them.
Smaller pieces will give you a more tender apple in the finished product.
Stir the apples in. Above shows 4 apples (top) and 1 apple (bottom).
Next, you will pour the mixture into a buttered baking dish. I use an 8×8 dish, but you may use a larger dish for a thinner, crispier oatmeal.
If you used a lot of apples (4 in the top photo) you will need to spread the mixture a bit. With just 1 apple (bottom photo) it should pour in pretty evenly.
Bake at 325 for 45 minutes .
It’s done when the apples are tender when poked with a skewer or knife, and the top is starting to get brown. (Recipe with 4 apples, top and 1 apple, bottom).
Serve the oatmeal hot. With 4 apples (top) it’s best served in a bowl with a spoon. With just 1 (bottom photo) or none, serve on a plate with a fork!
Here is approximate nutrition info for 1/4 the recipe, when made with low fat milk, and one medium apple (as calculated by nutritiondata.com)