Wednesday, December 14, 2011

Baked Oatmeal

The Research Assistant found this recipe in The Fresh Market's monthly booklet...thing.  We baked it for the first time when we went camping, and I've been hooked ever since.  We were pretty faithful to the original recipe the first go round, substituting an extra quarter cup of brown sugar for the honey because the Research Assistant hates honey.

I decided I wanted to make it again, this time with a little more fall inspired flavor.  And thus one of my favorite new eats was born.

There are no pictures to accompany this post.  Let's face it, my kitchen is a mess, and oatmeal isn't exactly photogenic in a dim kitchen at midnight.  But trust me, it's tasty!

Baked Oatmeal - inspired by The Fresh Market and reinvented by FloCo.

3 cups old fashioned oats
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup brown sugar (I used a 1/4 cup Splenda Brown Sugar Blend to cut down on the Engineer's and my sugar intake)
2 cups almond milk
1/4 cup coconut oil (or any other cooking oil/melted butter)
1/3 cup applesauce
1 egg, beaten
4 small to medium McIntosh or Granny Smith apples, peeled, cored, and cut into bite size pieces

Break egg into medium bowl and beat until a gorgeous yellow color.  Add coconut oil and mix well.  Then add almond milk, applesauce, and brown sugar.  Mix.

Combine the oats, spices, and baking powder in a large bowl.  Add the wet mixture to this, and pour into a greased two quart casserole dish.  Bake in preheated 400 degree oven for twenty minutes.  Remove, add apples, mix, and return to oven for another twenty minutes.  Nom.

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