...And we're back!! Before we jump into talking about food, I just have to switch gears for a moment and address the awful devastation in Texas. The pictures coming from Houston and surrounding areas are just heartbreaking. I've held off blogging about it until now because I had heard of some not-so-kosher, downright scammy schemes and wanted to make sure what I told you about was legit. Of course you can always donate to The Red Cross but I found this link particularly helpful as well, http://abcnews.go.com/Technology/wireStory/harvey-guide-donations-49584715. Even the smallest donation--be it money, food, clothing, or other supplies can really make a big difference if we all jump in.
And now, though the calendar may still say it's officially summer, let's be honest and all agree that we have turned the corner into a new season--one that's full of pears, pumpkins, cranberries and apples. Those lazy, hazy days of summer seem a long ago thing of the past and we're firmly back to work and school and busy mornings. That's where this wonderful Cinnamon-Apple Baked Oatmeal comes in. Any breakfast worries are a thing of the past!!
I LOVE baked oatmeal--I've already raved about it here and thisnew cinnamon-apple version does not disappoint. Not only is it easy to make, but you can make this ahead and just pop it in the microwave for a quickie breakfast. So much more fun than a cold bowl of cereal and immensely satisfying on chilly fall mornings.
This version gets topped with a not-too-sugary streusel-like crumble that gets golden brown and sort of caramelized and every bite is full of sweet, tender apples, chewy oatmeal, crunchy nuts and of course that pickable streusel top--all enhanced by the wonderful spiciness of cinnamon. I miss summer but knowing that waking up means enjoying a square (or two) of this for breakfast makes the transition to fall a little bit easier!
Cinnamon-Apple Baked Oatmeal
Makes 6 large servings
Prep Time: 15 minutes; Bake Time: 40-45 minutes
- 3/4 cup chopped almonds or walnuts, divided
- 1 tablespoon light brown sugar
- 1 teaspoon cinnamon, divided
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups low-fat milk (I used 1%)
- 1/3 cup real maple syrup
- 1 large egg
- 2 tablespoons canola oil
- 1 1/2 teaspoons vanilla extract
- 2 medium apples, peeled, cored and diced-about 2 cups worth (I used one Golden Delicious and one Honeycrisp)
- 1/2 cup raisins (optional)
1. Preheat oven to 375ºF. Spray an 8-inch square pan with non-stick cooking spray. Set aside.
2. In a small bowl mix together 1/2 cup nuts, brown sugar and 1/4 teaspoon cinnamon. Set aside.
3. In a medium bowl, stir together the remaining 1/4 cup nuts, oats, baking powder, remaining 3/4 teaspoon cinnamon and salt. In a medium separate bowl, use a whisk to mix together the milk, maple syrup, eg, oil and vanilla. Pour the mixture into the dry ingredients and stir well to combine. Then stir in the apples and raisins if using. Turn the mixture into the prepared pan, smooth the top and sprinkle the crumble evenly across the top.
4. Bake for 40-45 minutes until the top looks golden and the mixture is set. You can eat this right away but it won't cut neatly. If you want neat squares, let cool and then cut into squares. You can store this in the fridge in an airtight container for up to a week and eat cold or reheat in the microwave or a low oven.
Note: Recipe adapted from You Have it Made by Ellie Krieger.