This recipe appears in:Why You Should Stop Boiling Your Oatmeal and Start Baking It
Oven-baking oatmeal is a great alternative to stovetop because it's hands-free. It's easy to add in as many extra flavorings (fruit, spices, nuts) as you want. Here, soft apples and cinnamon spice are natural additions to this easy fuss-free baked rendition.
Why this recipe works:
- Oven baking is a no-fuss, hands-off way to cook oatmeal.
- Pre-baking the apples ensures that they're cooked through.
- Granny Smith apples provide tart contrast to the sweet oatmeal.
- 1 pound Granny Smith apples (3 to 4), peeled, cored, chopped into 1/2-inch pieces
- 1 1/2 cups rolled oats
- 1/2 cup walnuts, chopped
- 1/3 cup plus 3 tablespoons light brown sugar, divided, plus more for serving
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- 1 3/4 cups milk
- 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish
Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease a shallow 2-quart baking dish. Scatter apples into dish and cover with foil. Bake until apples are just beginning to soften, about 20 minutes.
Remove foil and let cool slightly, about 10 minutes. Scatter oats and walnuts into dish. Whisk 1/3 cup plus 2 tablespoons brown sugar, salt, cinnamon, egg, milk, and melted butter in medium bowl to combine. Pour into baking dish. Using a spoon, gently press and stir oats into milk mixture to moisten and distribute apples evenly.
Scatter remaining 1 tablespoon brown sugar over top and bake until center is just set, about 30 minutes. Serve immediately, passing more brown sugar at the table.