Our not-so-little rump roast (also known as our son, Smith), recently celebrated his first birthday. As he hits more milestones and as he continues to cut those razor-sharp baby teeth, we are gradually introducing him to new foods. Now more than ever, I am thinking about the meals that I am making for our family. I could live on bowls of cereal for dinner every night if it were my choice; but the nutrients that are going into our little whippersnapper’s body have taken precedence.
One of my favorite go-to breakfasts is this apple cinnamon baked oatmeal. It’s full of fiber and vitamin C, and it is especially satisfying this time of year in the cold Ohio Winter months. Even better, Smith gobbles it right up. I typically make a batch on Sunday and it lasts us for the whole week.
I adjusted the original recipe that I used in the past to make this breakfast a little more nutritionally-sound. I reduced the amount of sugar and substituted applesauce in place of the butter. For the sake of my little dude, I also used whole milk since being a toddler is a glorious time in one’s life as they get to enjoy high fat dairy. Lucky Smith. 🙂
Apple Cinnamon Baked Oatmeal
Yield: 8 servings
- 2 cups old-fashioned rolled oats
- 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup organic applesauce (unsweetened is fine, too)
- 2 cups whole milk (low fat is fine, too)
- 1 teaspoon vanilla extract
- 2 baking apples (I usually use Golden Delicious), peeled and diced
- Preheat the oven to 325°F. Grease a 9-inch baking dish with butter. Place the diced apples in the bottom of the pan. Set aside
- In a medium bowl, stir together the oats, brown sugar, baking powder, cinnamon and salt.
- In another bowl, break up the eggs with a whisk; then whisk in the milk, vanilla, and applesauce until well-combined.
- Carefully add the milk mixture to the oat mixture and gently stir together until evenly mixed.
- Pour the oatmeal mixture into the baking dish and spread evenly. Bake for about 45-50 minutes, until the top is golden and the oats are set. Serve warm or at room temperature. Store in the refrigerator for up to a week.
Source: Adapted from Once Upon a Chef