Prize-Winning Crunchy Top Apple Cinnamon Baked Oatmeal — and a trip WINNER!
UPDATE: I am thrilled to announce that the winner of the trip to Canyon Ranch in Miami, Florida is Matthew Fairbanks! Thank you all for voting, entering, and being a friend of The Fountain Avenue Kitchen. I truly wish I could send you all on a trip! Congratulations to Matthew and wishing everyone a happy Thanksgiving week!
First, I must extend a humongous thank you to all the wonderful Fountain Avenue Kitchen friends who took a moment to vote for this recipe in the Smart Balance recipe contest. Never before have I participated in a national contest and I certainly never expected to win. I was happy that I at least had a recipe I was proud of and that many of you have baked and enjoyed. (A big thanks to all of you who so thoughtfully share feedback and photos of my recipes you have cooked…I read and enjoy every last comment!)
So, now that my feet are touching the ground again after learning of the big win, it is time to get down to business. After all, there is a trip to give away! For having the winning recipe, I win TWO all expenses paid trips for two to Canyon Ranch Hotel & Spa in Miami Beach, Florida–one to keep and one to give away. The winner will have until November 2, 2013 to use the trip (and will not have to go with me!).
The Prize Package includes the following, for you and a guest:
- Round trip airfare from winner’s location to Miami International Airport
- Transportation to & from Miami International Airport to Canyon Ranch Hotel & Spa Miami Beach
- 2 nights in a one-bedroom suite at Canyon Ranch Hotel & Spa Miami Beach
- $500 resort credit for spa treatments & dining
To see more about what Canyon Ranch has to offer, you may click HERE.
To enter, all you need to do is leave your name and a comment on this post. Comments will be taken from noon (eastern time) on Sunday, November 4, 2012 through noon on Sunday, November 18, 2012. A winning name will be chosen by a random, third-party drawing and will be announced by 4:00 PM on Sunday, November 18. The winner will have 48 hours to reply to me and acknowledge the prize. The winner will then be directed to Smart Balance to receive all the details of the above-described, super fabulous trip and plan away! In the event that the winning name does not reply within 48 hours, a new winner will be selected in the same manner.
Ok…so I think I covered all the pertinent details. I have never done a give-away before and this is certainly starting big! I look forward to reading the comments and selecting one very lucky winner! After you comment, feel free to peek around the various recipe categories. I would be thrilled if you found something new to try!
If you like this recipe, you may want to visit the Breakfast Foods category of this website to see some of the seasonal variations. Another fall favorite of my family and friends is a pumpkin version which can be viewed by clicking HERE.
I am always experimenting with and tweaking my recipes and baked oatmeal is no exception! Recently, I began adding two tablespoons of steel cut oats to the batter. The recipe is delicious without, but if you have these oats on hand and like a bit more “texture” to your food, you could give it a try!
- 2 eggs, lightly beaten
- 1/4 cup pure maple syrup or honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 cup melted Smart Balance Original Buttery Spread (butter, coconut oil, and canola oil work well, too)
- 1/2 cup unsweetened applesauce (keep a pack of the individual serving cups on hand–they are the perfect size)
- 1 small apple, grated (fine to leave skin on)
- 1 1/4 cups milk (I use non-fat, any kind would work)
- 3 cups old-fashioned oats (use certified gluten-free oats if necessary)
- 1/3 cup brown sugar
- Combine all ingredients except the oats and brown sugar in a large bowl. Add oats and mix well.
- Transfer mixture to a buttered baking dish. (You may use a 9-inch pie plate or an 9-inch square pan–or really any 2-quart baking dish–depending on how thick you would like your oatmeal. A 10-inch cast iron skillet works well, too.) Cover and refrigerate overnight or for at least 4 hours.
- When ready to bake, let the baking dish sit on the counter while the oven pre-heats to 375 degrees. Uncover the oatmeal and bake for 27-30 minutes or until just firm in the center. Remove oatmeal from oven, set oven to broil, and sprinkle brown sugar over top of oatmeal. Broil for a minute, watching very closely, or until the topping is melted and lightly browned.
- May serve with warmed milk, slivered almonds, chopped walnuts or pecans, and sliced bananas, if desired. My kids eat it plain, like a muffin; I load it up. Cover and store leftovers in the refrigerator. May reheat gently in the microwave.
You may also make the baked oatmeal as muffins. When doing this, I refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats. I get 8 regular muffins or 6 jumbo and bake for approximately 20 minutes. (Because of the wider proportions of my jumbo tin, those muffins bake in the same amount of time as the muffins baked in my regular tin. Just peek a little early until you know the exact time for your oven.)
If you use melted butter or coconut oil in this recipe, it is helpful to have the ingredients come to room temperature before mixing, That way, the butter or oil will not re-harden when it comes into contact with the cold ingredients.