Brunch menus meet your newest addition: a hearty, healthy, easy to make, baked oatmeal.
By Lauren Hardy
The best part? The bottom of this dish is lined with Pink Lady apple slices. After baking in the oven for more than 30 minutes, the apples turn soft, delectable and even sweeter than usual– quite the surprise for brunch guests who might not expect fruit to line the bottom of this hot meal.
I haven’t been able to cook much for others this summer, what with me living in a new place and adjusting to a new kitchen and lifestyle. So when I had the chance to make this for a friend, I was beyond joyful to be able to share and try out this new recipe on them. Sure it’s summer, but who says we can’t have hot dishes for breakfast in July. (This is coming from a woman who is always cold, but, c’est la vie.)
- 1 Pink Lady apple, cored and thinly sliced
- 2 cups rolled oats
- ½ cup toasted almonds, chopped
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 cups milk
- ⅓ cup maple syrup
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- ¾ cup blueberries
- 2 tablespoons brown sugar
- Preheat the oven to 375?F. Butter the inside of a square 8-inch baking dish. In a medium bowl, combine the oats, almonds, baking powder, cinnamon, and salt. In another bowl, whisk together the maple syrup, milk, egg, butter and vanilla.
- Spread a single layer of sliced apples across the bottom of the baking dish. Pour the oat mixture over the apples, and then pour the liquid mixture over the oats. Scatter the blueberries across the top and bake for 40-45 minutes, until the top is golden and the oats are set. Remove from oven and sprinkle with brown sugar. Serve warm.