Just recently, one of my good family friends emailed me this delightful morning breakfast dish. I have know Patsy since I was in 5th grade, she is the mother of one of my good friends and classmates. Over the years, I have had the pleasure of corresponding with her through Christmas Cards and Facebook, she is truly one of my favorite people and a great cook.
Patsy calls this dish Baked Oatmeal, but I think it is much much more. This gluten-free grain based casserole is loaded with freshly sliced apples, crunchy walnuts and dried cranberries. I think the texture is amazing and who doesn’t love the aroma of fresh apples and cinnamon baking in the oven?
The entire dish is whipped up in a bowl and poured into a greased pan for a quick and easy solution to your mornings. Also, this Apple Cinnamon Baked Oatmeal would be great served for brunch with friends, along with some freshly brewed coffee. Patsy tells me she slices it up and takes it in the mornings to eat before golf – what a life! Thanks again Patsy!
3 cups rolled oats
3 cups whole milk
1/2 cup vegetable oil
1/3 cup granulated sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 apple, diced
1/2 cup walnuts, roughly chopped
1/3 cup dried cranberries, roughly chopped
1. Preheat oven to 350 degrees. In a large bowl, add oatmeal and milk, stir. Let rest for 5 minutes. In another bowl, whisk eggs and oil, set aside.
2. Add sugar, cinnamon, baking powder and salt to oatmeal mixture. Pour in egg mixture and stir until combined. Add apples, walnuts and dried cranberries, stir.
3. Pour into a greased 13 x 9 casserole dish and bake for 30 minutes. Remove and let cool for 10 minutes before serving. You can store in the refrigerator and reheat in the microwave as needed. Enjoy!