Apple Oatmeal: A Make-Ahead Breakfast

 

Photo Credit: Farm Girl’s Dabbles. Thanks to Mary M. for sharing the recipe. Our Test Kitchen crew loved it!

 

Warm Up with this Make-Ahead Apple Oatmeal!

The morning I made this, we woke up to the sight of fine, soft feather-white snow blanketing the world outside our frosty window. It was chilly in the house, and we all cuddled in bed as long as we could before the day had to begin.

Luckily, I had prepped this make-ahead baked oatmeal the night before, so all we had to do was pop the dish into the oven for thirty minutes and have a piping hot breakfast all ready to warm and wake us up!

This recipe uses natural ingredients like apples, rapadura, and naturally grown oats, all of which you can order HERE!
Ingredients:

For the apples-

2 Tbsp butter
4 Cups peeled and chopped apple (I used Pink Lady)
2 Tbsp rapadura
1 Tsp cinnamon
1/3 Cup apple cider

For the oatmeal-

2 Tbsp melted butter
2 Cups milk
1 Cup unsweetened applesauce
2 eggs
3/4 Cup rapadura
1 Tbsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp salt
2 Tsp vanilla extract
3 Cups regular rolled oats
1 Cup steel cut oats

For the topping-

1/3 Cup all purpose flour
1/3 Cup regular rolled oats
1/3 Cup rapadura
1/2 Tsp salt
1/2 Tsp baking powder
4 Tbsp butter, at room temperature, cut into half-inch pieces. (don’t melt)

Directions:

1. Butter a deep 9″ by 9″ pan. Make sure the bottom, corners, and sides are all buttered thoroughly.

For the apples-
In a large skillet over medium heat, melt the butter. Add the apples, rapadura, and cinnamon, and stir to coat. Add the cider and saute until the cider is mostly reduced and almost gone. It should take about ten or fifteen minutes, and it will smell lovely!!

 

 

 

For the oatmeal-
In a large bowl, whisk together butter, milk, applesauce, eggs, rapadura, cinnamon, nutmeg, salt, and vanilla. Stir in the apples, then the rolled oats and steel cut oats. Scoop the mixture into a buttered dish and spread evenly. Cover the dish and place in the refrigerator. You will not need to bother with it again until tomorrow morning!

 

 

For the topping-
In a medium bowl, use a fork to mix together flour, oats, rapadura, salt, and baking powder. Cut in the butter using the same fork, or a pastry cutter, until there are large, pea-sized crumbs. Now cover it, and refrigerate.

 

 

NEXT MORNING: Pull the dish out of the fridge, spread topping evenly over the top, and pop into an oven preheated to 375. Bake for 30 to 35, minutes, until the topping is crisp and golden, and enjoy! You can order the ingredients for this yummy make-ahead oatmeal HERE for local pickup, or HERE to have it shipped right to you.

 

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