Thursday, October 24, 2013

Overnight Crunchy Top Apple Cinnamon Baked Oatmeal / The Fountain Avenue Kitchen


This recipe is from The Fountain Avenue Kitchen, a Blog that I follow. Ann is well known for her amazing Oatmeal recipes. It's the one favorite food that I struggle with, so I've become a fan of Ann's Oatmeal recipes.
They're the only Oatmeal recipes that I will make. This recipe won First Place in a competition sponsored by Smart Balance, "a company that makes butter, oils, peanut butter, and other products aimed at avoiding trans fats naturally and reducing saturated fats, total fats and cholesterol".
This recipe sounds amazing and for my loyal readers, you know that I will make this in a 10" Cast Iron Skillet.

  • 2 eggs, lightly beaten
  • 1/4 cup pure maple syrup or honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/4 cup melted Smart Balance Original Buttery Spread (butter, coconut oil, and canola oil work well, too)
  • 1/2 cup unsweetened applesauce (keep a pack of the individual serving cups on hand–they are the perfect size)
  • 1 small apple, grated (fine to leave skin on)
  • 1 1/4 cups milk (I use non-fat, any kind would work)
  • 3 cups old-fashioned oats (use certified gluten-free oats if necessary)
  • 1/3 cup brown sugar
  1. Combine all ingredients except the oats and brown sugar in a large bowl. Add oats and mix well.
  2. Transfer mixture to a buttered baking dish. (You may use a 9-inch pie plate or an 9-inch square pan–or really any 2-quart baking dish–depending on how thick you would like your oatmeal. A 10-inch cast iron skillet works well, too.) Cover and refrigerate overnight or for at least 4 hours.
  3. When ready to bake, let the baking dish sit on the counter while the oven pre-heats to 375 degrees. Uncover the oatmeal and bake for 27-30 minutes or until just firm in the center. Remove oatmeal from oven, set oven to broil, and sprinkle brown sugar over top of oatmeal. Broil for a minute, watching very closely, or until the topping is melted and lightly browned.
  4. May serve with warmed milk, slivered almonds, chopped walnuts or pecans, and sliced bananas, if desired. My kids eat it plain, like a muffin; I load it up. Cover and store leftovers in the refrigerator. May reheat gently in the microwave.
Enjoy!
Peace in the Kitchen!

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