Even with LA’s mini heatwave this weekend, Fall is still coming. And as I swap out my wardrobe, I also swap out my breakfasts. All summer, I’ve been eating a parfait of sorts: layers of yogurt and cereal topped with fresh fruit. But as the weather gets cooler, it’s time to reach for the warming breakfast of oatmeal.
Oatmeal is one of my go-to breakfasts. Healthy, filling, and always pairs great with fruit. But every so often, we’ve got to mix it up. Keep oatmeal fun (because, as delicious as it is, it’s not the sexiest of breakfasts, let’s be real).
Enter baked oatmeal. It seems like a no-brainer, but I had never thought of it before! We bake oatmeal cookies, so why not just bake the oatmeal? Another great thing about baked oatmeal is that it’s portable. Sometimes oatmeal and an on-the-go schedule just don’t fit. Now they can.
You can easily swap out the fruits and make it your own. Instead of apples, you can add pears, berries, stone fruits, raisins… if you can bake it into a pie, it will work.
Ingredients
- 2 1/4 cups old-fashioned oats
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1 3/4 cup almond milk (or any other milk)
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 apple, diced, cored and peeled
Instructions
Preheat oven to 375. Put cupcake liners into a cupcake pan.
Combine oats, spices, and baking powder in a bowl. In a separate bowl, combine the egg, milk, syrup, and extract.
Add the wet ingredients into the dry bowl and mix. Add in the apples and stir to combine.
Portion out the mixture into the cupcake liners and make for 25-35 minutes or until browned. Allow cups to cool before serving.
Notes
Adapted from Oh My Veggies
