Hello, my lovely friends! Today I’m sharing another delicious fall recipe, one I created myself! I’ve been looking for more easy, healthy recipes to make as I increase my running mileage. I love oatmeal, so I decided to come up with a baked oatmeal with two of my favorite fall flavors. I made this at least five times over the past two weeks, and it’s great for baking on a cool Saturday morning! Keep reading for my notes and tips or jump right to the recipe.
Jump to Recipe
Notes and Tips
- Even though this is made in a small pan, it takes a while to bake. Mine was in the oven for 40-45 minutes each time. Don’t hesitate to add a few minutes! You want it to be dry on top, not moist.
- I put almost 1/4 cup of apples in; you can add as many or few as you want.
- This recipe does make a decent-sized serving. I put half of it in the fridge for later, but you could also freeze half.
- The pumpkin doesn’t add a ton of flavor or sweetness, so you can add more honey or a dash of cinnamon for more fall flavor.
- You could also use maple syrup or brown sugar instead of honey.
- I’ve found that the best way to eat this is to let it cool for a while before topping it with brown sugar and milk.
Ingredients
Method
- Preheat the oven to 350°.
- Peel and chop your apples. Set aside.
- Mix together the oats, pumpkin, milk, egg, baking powder, and honey in a small bowl.
- Stir in apples and cinnamon.
- Grease a small pan; pour in the oatmeal mixture.
- Bake for 40 minutes or until no longer moist in the middle.
- Let cool before serving with milk and brown sugar. Enjoy!
