Baked Apple Walnut Oatmeal

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It’s that time of the year again, folks; It’s girl scout season! That means plenty of cookies to buy and devour. You’re either lucky or unlucky when it comes to finding them. When you’re most craving some Samoas, there won’t be any girl scout in sight. You’ll drive to all of your Targets, grocery stores, and school campuses to see if there’s a table stationed anywhere, but you’ll always drive away disappointed. Welcome to my life.

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Lucky for me, I have a niece that just started her first year in girl scouts. I have to be the good auntie and buy boxes from her, of course! That makes my life so much easier because I don’t have to walk around stalking troops. Not that that has stopped us from buying boxes from anyone else. My DB came home from school with a box of Thin Mints that we could rip open immediately. No waiting necessary.

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Not only that, but working at the Y has its perks. There are at least three kids in every grade that are determined to win that mini Ipad by selling 3,000 boxes.

By the way, that’s ridiculous. How can one child sell 3,000 boxes?! They probably know 30 people in their lives. That means everyone they know would have to buy 100 boxes from them. That’s like when I was in elementary school and we tried to sell rolls of wrapping paper. They always enticed us by having the “money hurricane machine.” Thinking back on it, I have no idea what the big prize was. Now, they have Ipods, Ipads, Shuffles, and all those electronics, but that certainly didn’t exist when I was in grade school. Does anyone remember?

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Either way, I never sold anything. My parents would buy two rolls of wrapping paper so I wouldn’t feel so bad and then call it a day. I never walked door to door asking neighbors to buy from my catalog. My parents would kill me if I ever did that.

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Here’s an easy breakfast meal that you can make for the week. Just store the portion you don’t eat in the fridge and warm it in the microwave whenever you want it. You can also make this bake for guests. It’s nutritious, has a pleasant cinnamon spice taste to wake you up, and can be served alongside eggs if you want just a little sweet treat to finish your breakfast.

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The oatmeal is soft without being gooey or mushy. If you want it for dessert, serve a piece with a scoop of ice cream. I promise I won’t tell anyone. :) From Sweet Pea’s Kitchen.

Baked Apple Walnut Oatmeal

Ingredients

  • 2 cups uncooked quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/3 cup cranberries
  • 1 tablespoon chopped walnuts
  • 1 teaspoon baking powder
  • 1 1/2 cups fat-free milk
  • 1 teaspoon vanilla extract
  • 1 apple, grated
  • 2 tablespoons butter, melted
  • 1 large egg, beaten
  • Cooking spray

Directions

  1. Preheat oven to 375° F. Spray an 8x8 inch pan with cooking spray.
  2. In a mixing bowl, combine oats, brown sugar, cinnamon, cranberries, walnuts, and baking powder.
  3. Gradually stir in the milk, vanilla, grated apple, butter, and egg and mix until well combined.
  4. Pour into prepared pan, leveling it out.
  5. Bake for 20 minutes and serve warm.
http://lovintheoven.com/2013/02/baked-apple-walnut-oatmeal.html

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Comments

    • kim says

      hi! use the kind of apple that you like eating the most. i used fuji. just as long as they’re not the “red delicious” apples, you should be fine.

  1. Cathy O says

    Hi. just made this for breakfast today. I love baked oatmeal and so glad I made this. It was so good and easy to make. I dropped the brown sugar down to 1/4, and put about 1/4 of walnuts in it. For the apple, I just chopped it small (didn’t peal it, either). The family really enjoyed it and it is already in the “keeper” binder! Thank you for sharing.

  2. Emily Curry says

    So delicious! My children, my husband and myself…..All love oatmeal! This is such an easy and tasty way to get breakfast on the table for a busy weekday morning or a leisurely Saturday brunch. I didn’t have any dried cranberries, so I substituted raisins. I’d much prefer cranberries, and will use it in the near future. Thank you for the recipe. Keep ‘em coming!

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