One of our favorite go-to breakfasts is baked oatmeal. We've tried many different recipes, but the key ingredients remain the same.
And some fruit.
Because it's close to Thanksgiving, or because I'm just thankful to have a freezer full of cranberries (living near the coast has its perks!), or because I currently have 30 lbs. of apples and 50 lbs. of walnuts cluttering up my kitchen floor, I came up with this festive little rendition on an old favorite.
I hope you love it as much as we do!☺
~Red, White, & Orange Baked Oatmeal~
3 tart cooking apples (Honeycrisp, Granny Smith, etc..), peeled, quartered, cored, and sliced thin
1 cup fresh or frozen unsweetened cranberries
zest from 1 orange (no pith!)
1/2 cup plus 1 Tb. sucanat, divided
2 t. ground cinnamon
1/2 cup unsalted butter, melted
2 large eggs
juice of zested orange plus enough whole milk to equal 1 cup
2 t. baking powder
1 t. sea salt
3 cups gluten-free rolled oats
3/4 cup chopped walnuts
optional: real maple syrup, raw honey, cream, half & half, or milk
Preheat oven to 350F. Butter a 9 x 13" baking dish.
Layer the sliced apples in the bottom of the pan. Add the cranberries and orange zest.
In a small cup, mix 1 Tb. sucanat with cinnamon; sprinkle over fruit.
Combine butter, remaining sucanat, and eggs in a mixing bowl and mix until well blended. Stir in milk/orange juice. Add baking powder, salt, walnuts, and rolled oats and mix well.
Pour the oatmeal mixture over the fruit and spread evenly. Bake for 40 minutes, or until the oatmeal begins to brown. Spoon into bowls and serve with milk or cream, and maple syrup or honey.
This post is linked to The Homestead Barn Hop.