This tried-and-true breakfast offers a deliciously wholesome, make-ahead way to start the day. The recipe even won a national contest!
I love oatmeal. I eat it almost every morning.
Old-fashioned or steel cut oats, baked oatmeal or boiled, it’s all good. I have experimented with countless baked oatmeal recipes and this is a hands-down winner with everyone in my family.
When Smart Balance, a company that makes butters, oils, peanut butter, and other products aimed at avoiding trans fats naturally and reducing saturated fats, total fat and cholesterol, asked me to participate in a national recipe contest, I thought, “NO WAY!”
Heck, I was only playing around with a business Facebook page when I started The Fountain Avenue Kitchen. I thought I checked all the boxes to keep the page private. I mean, people didn’t really care what I was cooking, right?
Well, as you may have figured out, I’m not very tech-savvy, and I accidentally made that page public. (My husband informed me when he noticed I had two “likes!”) So, I decided I would go with it and see what happened.
The thought of a national contest where people voted for me seemed crazy. How would I ever get votes when I hate to ask anyone for anything?
When I learned that the winner would receive TWO trips for two to Canyon Ranch Hotel & Resort in Miami Beach, Florida – one to keep and one to give away – I reconsidered.
Of course, the chances of winning are slim, but if I do, I get to give away a trip! How fun would that be?
Then I thought about my recipes. My baked oatmeals have been well received and they are healthy and delicious. Though I have made my baked oatmeals with everything from butter to coconut oil, canola olive, and grapeseed oil, my original recipe calls for butter.
So, incorporating Smart Balance’s butter was a natural fit. It felt authentic.
When I first cooked with this product, no one could tell a difference. Now, I felt as though I could participate in the contest and, win or lose, feel good about it.
My favorite part of this recipe is the little bit of sweet crunch on top. Through much experimentation, I created an oatmeal that isn’t mushy like stovetop oatmeal. It’s the slightest bit cake-like and can be cut for serving.
Delicious hot out of the oven or made ahead and warmed, the oatmeal is perfect as is. Alternatively, it can be topped with milk or a dollop of yogurt.
I hope you approve – and I would be thrilled if you voted for my recipe!
UPDATE: WE WON!!!!! Click HERE to see the prize giveaway and thank you to all who voted. Maybe we can do this again sometime!
Overnight Crunchy Top Apple Cinnamon Baked Oatmeal
Ingredients
- 2 large eggs, lightly beaten
- ¼ cup (80g) pure maple syrup or honey
- 1 teaspoon cinnamon
- 1 teaspoon (5ml) vanilla
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup (56g) melted Smart Balance Original Buttery Spread (butter, coconut oil, or vegetable oil of choice work well too)
- ½ cup (4oz) unsweetened applesauce (I keep a pack of the individual serving cups on hand–they are the perfect size)
- 1 small apple, grated (fine to leave skin on)
- 1¼ cups (300ml) milk of choice
- 3 cups (270g) old fashioned oats (use certified gluten-free oats if necessary)
- For topping: ⅓ (66g) cup brown sugar (may use ¼ cup (50g) for less sweetness)
Instructions
- 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℉. Uncover the oatmeal and bake for 25-30 minutes or until just set in the center. Remove oatmeal from oven, set oven to broil, and sprinkle the brown sugar over top of oatmeal. Broil for a minute, watching very closely, or until the topping is melted and lightly browned.
- May serve as is or with yogurt or warmed milk, nuts, and or fruit of choice. 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.
Notes
- To play up the flavor of the warm spices, I now regularly add 1 teaspoon of apple pie spice (could sub a mixture of freshly grated nutmeg, allspice, and cinnamon) in addition to the 1 teaspoon of cinnamon. For a slightly different yet complementary flavor profile, you could use pumpkin pie spice.
- Don't have applesauce? Simply grate another apple for a total of 8–9 ounces (or about 1 cup) shredded apple.
- For a pretty garnish, I like to reserve some thin slices of apple and place on top of the oatmeal mixture once transferred to the prepared baking dish.
- For a hint more toothsome texture, I've added 2 tablespoons of steel cut oats to the batter.
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