This oatmeal flour, baked with apple cinnamon, is made from sweet apples, cinnamon, chewy oats, held together with applesauce and maple syrup for a delicious hearty breakfast.
What is the best oat for baked oatmeal?
There are 4 main types of oats:
Old-fashioned: These oats are steamed and then rolled flat. They create a chewy texture when baked. I prefer them in baked oatmeal because they have more texture and bigger sprinkles. Fast oats: These oats are steamed, rolled flat, and then cut into smaller pieces. Some recipes call for quick oats because they are more consistent in size. They offer less texture than large oatmeal. They’re safe to use in this recipe – they’ll cook faster and may take up a little less liquid. You can adjust the baking time and the milk you add to reflect this. Instant oats: These oats are rolled oats that are cut into even smaller pieces than quick oats. When you buy packets of oatmeal, they are usually instant oats. They are much finer in texture, so they behave more like flour than oatmeal when baked. They shouldn’t be used by instant oats in place of quick oats or old-fashioned oats in baking. Steel cut oats: These are oats that have not been steamed and rolled, just cut. They are tough and crispy. Steel cut cooked oats, while delicious for breakfast, are not recommended for baking unless a recipe specifically requires it. Steel cut oats are sometimes referred to as Irish oats.
The type of oats you use for this recipe really depends on your preferences. I like old-fashioned oats best because they make for a denser, chewy texture.
How do you store baked oatmeal?
You should keep baked oat scraps in the refrigerator after they’re baked and served. You can cover it and store it right in the pan you baked it in, or transfer it to an airtight container. It should be stable for up to 5 days.
More baked oatmeal recipes
2 Cup Oats, dry1 teaspoon baking powder1/2 teaspoon Salt-1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 Cup milk1/2 Cup Applesauce, unsweetened1/4 Cup Maple syrup, pure1/2 teaspoon Vanilla extract6th cups Apples, chopped1/2 Cup Raisins Optional
1/4 Cup Pecans, chopped1 tablespoon Brown sugar
Preheat the oven to 350 degrees. Lightly brush a 9 x 13 inch baking dish with cooking spray or line it with parchment paper.
In a medium bowl, mix together the oats, baking powder, salt, cinnamon, and nutmeg.
In another medium bowl, whisk together the milk, applesauce, maple syrup, vanilla, chopped apples, and raisins (if desired). Stir the oat mixture into the wet ingredients.
Sprinkle with pecans and brown sugar
Bake for 30 minutes or until golden brown and crispy.
Calories: 370kcal | Carbohydrates: 69G | Protein: 10G | Fat: 8thG | Saturated fatty acids: 1G | Sodium: 219mg | Fiber: 10G | Sugar: 26thG