Baked Apple Recipe With Oatmeal

Step 1 Preheat oven to 350°. Grease a 13"-by-9" or 3-qt. baking dish with softened butter. Step 2 In a large bowl, whisk oats, baking powder, cinnamon, salt, and nutmeg. Step 3 In a medium bowl. Apple Baked Oatmeal Recipe. Amount Per Serving (1 square) Calories 304 Calories from Fat 117 % Daily Value* Fat 13g 20%. Saturated Fat 2g 13%. Trans Fat 1g. Polyunsaturated Fat 4g. Monounsaturated Fat 7g. Cholesterol 41mg 14%. Sodium 141mg 6%. Potassium 246mg 7%. Carbohydrates 40g 13%. Fiber 6g 25%. Sugar 10g 11%. Protein 8g 16%.

Position rack in center of oven and preheat to 350°F. Lightly grease (or spray with nonstick cooking spray) an 8- by 8-inch glass baking dish. In a large bowl, combine oats, walnuts, cinnamon, ground ginger, and salt. Mix in diced apples, applesauce, milk, eggs, maple syrup, vanilla, and almond extract. How to Make Baked Apples with Oatmeal. Place the apples in a 9x13 baking dish. To make the filling, combine the pecans, oats, sugar, butter, cinnamon, cardamom, and salt in a bowl and stir till fully combined. Portion the filling out between the apples. Mix the water, corn starch, and lemon juice together until the corn starch is fully dissolved.

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Core each apple, making a large well in the center; place onto a rimmed baking sheet. Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until well combined. Spoon 1/4 of the oat mixture into each apple. Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

Preheat the oven to 375℉. Spray a 9×9 or 8×8-inch baking dish with cooking spray. In a bowl, combine the old-fashioned rolled oats, cinnamon, chia seed, baking powder, fine salt, maple syrup, applesauce, eggs, milk, butter, and vanilla. Stir until combined.

Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter. In a medium bowl, combine the oats, brown sugar, ½ cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.

Preheat the oven to 350°. Beat eggs, and add brown sugar, melted butter, and milk. Mix well. 2 large eggs, 1 c. brown sugar (loosely filled), 1/2 c. butter (melted), 1 1/4 c. whole milk. Add the oatmeal, salt, baking powder, and cinnamon. Stir in the apples and mix to combine.

Combine the oats, water, apples, cinnamon and nutmeg in a medium size saucepan. Bring to a boil over medium high heat, stirring occasionally. As soon as it boils, reduce heat to low and simmer for just a few minutes, until the oats are soft and the apples are tender. Remove from the heat and add brown sugar to taste.

Place apples on a baking sheet or pie dish and fill, almost to the top, with honey, about 2 tablespoons per apple. Spoon in oat mixture until full, then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.

I have a couple other overnight or baked oatmeal recipes that we make quite often but when my cousin-in-law, Julianne, emailed me about this Amish-style apple and cinnamon baked oatmeal, I think I tried it that minute (no, like really, that minute - at 3:53 in the afternoon or sometime thereabouts).. We ended up eating it that night for dinner with hard-boiled eggs and yogurt (per Julianne.

Preheat oven to 350 degrees F. Grease 10×7-inch baking dish. In a large bowl, whisk the butter, egg, milk, maple syrup, vanilla, pumpkin pie spice, baking powder and salt. Stir in oats, apples, and 1/4 cup walnuts. Pour oatmeal mixture into prepared baking dish. Bake at 350 degrees until puffed and center is just set, about 45-55 minutes.

Preheat the oven to 375 degrees Fahrenheit.*. Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt. Dump the dries into the prepared pan. Add the diced apple in a layer on top.

Set aside. Mix the wet ingredients in a large bowl. Combine the milk, applesauce, agave, eggs, and vanilla. Whisk well until everything is combined. Add the dry ingredients to the wet ingredients. Pour the oatmeal mixture into the wet ingredients and mix well until you don't see any dry bits of batter.

Instructions. Preheat oven to 375°F. Spray an 8×8 baking dish with non-stick spray. In a large bowl, mix together rolled oats, cinnamon, baking powder, salt, almond milk, applesauce, maple syrup, flaxseed, coconut oil and vanilla. Fold in raisins and ¾ cup of the diced apples.

Spoon mixture into the prepared pan. Bake in the preheated oven until golden brown and set, 35 to 40 minutes. While the oatmeal bakes, add remaining butter and apple pieces to a nonstick skillet over medium heat. Add remaining brown sugar and maple syrup. Cook, stirring often, until apples soften and the liquid thickens into a syrup, 8 to 10.

In a large saucepan, heat milk, brown sugar, butter, salt and cinnamon. Add remaining ingredients; mix gently. Spoon into a greased 2-qt. casserole. Cover and bake at 350° for 45 minutes.

1️⃣ Step One: Add ingredients to pot. First, add oats and double the amount of water to a medium pot or sauce pan. Add apples, a pinch of salt, a drizzle of maple syrup, and a dash of ground cinnamon (or a cinnamon stick) and ground nutmeg. Stir to mix the ingredients. Add ingredients to a pot.

Apple-Pie Baked Oats. Slices of these apple-pie baked oats make a great snack or midday pick-me-up, with an added energy boost coming from vanilla protein powder. If you individually wrap the slices, they make an excellent grab-and-go breakfast. Servings may also be reheated in a toaster oven or microwave.

In a large saucepan over medium heat, bring water to a boil. Add apples, oats and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar, cinnamon and vanilla. Cover and let stand for 2 minutes. Sprinkle each serving with almonds.

Make Ahead & Freezing Instructions: Bake the oatmeal cups, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or bake in a 350°F (177°C) oven for 5-6 minutes. To freeze, bake and cool oatmeal cups. Cover tightly and freeze for up to 3 months.

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Instructions. Preheat oven to 375F and grease an 8×8 casserole dish. If using a different size, adjust cook time. In a large bowl, mix together the rolled oats, baking powder, cinnamon, nutmeg, and salt. In a medium bowl, stir together the almond milk, eggs, maple syrup, and vanilla.

Preheat oven to 200°C. In a medium saucepan over medium-low heat, combine porridge oats and water and stir occasionally until creamy. Stir in maple syrup and ground cinnamon and let cool slightly.

Sift flour, baking soda and cinnamon into a small bowl then add the oat flour. Stir to combine then set aside. In a large mixing bowl or the bowl of a stand mixer, cream butter and sugar together for approximately 4 minutes, until light and fluffy. Scrape down the sides of the bowl then add vanilla and salt.

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