Sprung At Last

March 16, 2013

Apple-Cinnamon Baked Oatmeal

I went to a friend’s house the other evening, for one of those in-home sales “parties.” This one was for clothes, and I found myself struggling a bit – I don’t want to buy too much at this weight, especially at full price.

But I loved the clothes and since I have an actual date – one that I’m actually kind of really super-excited about – I bought a few things. Things that will still fit me as I lose the weight that I vowed that night, I will lose.

Yes, that was me sounding like a teenager about … a guy.

That was also me making a pinkie promise to be a “Diet Accountability Partner” with the party hostess, who texted me a couple of days later to ask “how’s it going?” and remind me of a big event we have coming up in a couple of months involving evening gowns.

An event that he will be at.

Not only can I take a hint (thanks, Universe!), I can diet with the best of them. My technique is pretty simple – I don’t count calories or eat nothing but cabbage soup. I just eat plants. I allow myself a bit of grain, but not as the main part of the meal (ie, no pasta dishes). Most of the grain I consume is at breakfast. You know – oatmeal.

I experimented a bit with steel-cut oats in the slow cooker, but I found it made a whole lot of mess for something that was okay, but not great enough to warrant all the cleanup. (It sticks like crazy to the pan when you cook it that way.) Then I started running across recipes for baked oatmeal, and thought maybe that would work better.

It did. It didn’t stick to the pan, even though I forgot to grease it. The recipe made a week’s worth of breakfast for me, and kept me full enough that I made it to lunch without getting cranky. Or at least, without getting cranky about lack of food.

I used the wrong size pan, so the recipe came out slightly more dry and crumbly than I would have liked, but still satisfyingly moist enough that I didn’t feel like it needed milk poured over it. It was also pleasantly sweet from the apples and maple syrup, and so didn’t need any extra sugar. I just kept it in the fridge, covered in tin foil, and warmed up a square each morning.


Apple-Cinnamon Baked Oatmeal
Prep time
Cook time
Total time
Serves: 6
  • 2 cups old-fashioned rolled oats
  • ½ cup chopped walnuts, toasted, divided
  • 1½ teaspoons ground cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 cups milk
  • ⅓ cup pure maple syrup
  • 1 egg
  • 2 tsp unsalted butter, melted
  • 2 tsp vanilla extract
  • 2 apples, peeled, cored and cut into ½-inch dice
  1. Preheat oven to 375 degrees F. Grease an 8-inch or 9-inch baking dish; set aside.
  2. In a medium bowl, stir together the oats, half of the walnuts, cinnamon, baking powder and salt; set aside.
  3. In a separate bowl, whisk together the milk, maple syrup, egg, melted butter and vanilla.
  4. Arrange the sliced apples in a single layer on the bottom of the baking dish. Spread the oat mixture over the apples, in an even layer. Slowly drizzle the milk mixture all over the top of the oats. Tap the baking dish a couple of times to disperse the milk among the oats. Sprinkle the top with the remaining walnuts.
  5. Bake for 35-45 minutes, or until the top is golden brown and the oatmeal mixture is set. Remove from the oven and let sit for at least 5 minutes.


This is my contribution to Weekend Cooking, hosted by Beth Fish Reads. Why not swing by and see what other savory delights await?

11 Responses to “Apple-Cinnamon Baked Oatmeal”

  1. I have Trader Joe’s Healthy Heart Cranberry Oatmeal for breakfast every morning and it really does fill you up. Best of luck with the weight loss program.
    Diane (bookchickdi) recently posted..Weekend Cooking- St. Patrick’s DayMy Profile

  2. I love baked oatmeal. This recipe is just a bit different from the apple one I usually make, but my absolute favorite is a pumpkin pie baked oatmeal with a brown sugar and pecan crumble on top.
    Janel @ Creating Tasty Stories recently posted..“Must Love Sandwiches” Is Free March 15-19My Profile

  3. Laurie C says:

    I’ve heard about baked oatmeal before, and I really have to try it! I think baking it will really improve the mushy texture. I always have to load my oatmeal with other stuff to give it some crunch.
    Laurie C recently posted..Weekend Cooking: Beard on Bread’s Irish Soda BreadMy Profile

  4. heidenkind says:

    Oooh, a date!

  5. i have never had baked oatmeal…sounds good.

  6. Beth F says:

    Having an accountability partner really helps. I’m in a group of three of us who email every Friday morning to report on fitness and weight. It’s motivating.

    I’ve had baked oatmeal before but forgot about it. I think I’ll make some before we head into summer.
    Beth F recently posted..Weekend Cooking: The Smitten Kitchen by Deb PerelmanMy Profile

  7. Katrina says:

    This sounds like a fancy version of Flapjacks. Thanks, I’ve pinned it for future use.

  8. Linda says:

    Yum. I love Baked Oatmeal. Good luck with the weight loss!
    Linda recently posted..Weekend Cooking: The Kitchen Counter Cooking School by Kathleen FlinnMy Profile

  9. I will bet your house smelled amazing while this cooked. I think I may have to try this for our Easter brunch.

  10. Debbie says:

    Try this one ~ breakfast cookies made with two ingredients ~ bananas and oatmeal! The recipe comes from an awesome website ~ http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/ and we tested this recipe the other day ~ YUM!

    Two ingredient oatmeal banana cookies!
    Mash two ripe bananas and 1 cup oatmeal together.
    Grease cookie sheet.
    Mix in anything you like ~ chocolate chips; walnuts; peanut butter; cinnamon ~ or nothing at all.
    Place in 16 drops on cookie sheet.
    Bake at 350 for 15 minutes. Yum!

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