•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.
Prefer to make baked oatmeal muffins? In this case, I refrigerate the uncooked oatmeal in the mixing bowl and then transfer it to the muffin tin once the liquid has been absorbed by the oats. This ensures even distribution of the liquid and solid ingredients. 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.)
Using coconut oil? When using melted coconut oil (and butter to a somewhat lesser degree), it is helpful to have the cold ingredients come to room temperature before mixing, That way, the oil will not re-harden when it comes into contact with the cold ingredients.