Chilly mornings are starting to remind me of fall. I wake up wanting a warm, comforting breakfast. My Fall Apple Oatmeal Bake does the trick. I bake them in a muffin pan ahead of time, store them in the fridge and warm them up for breakfast in the morning. A homemade breakfast in a pinch!
This recipe is a twist on my Fruity Baked Oatmeal – Muffinsize recipe. Check it out for more ideas!
Fall Apple Oatmeal Bake
yields: 12 muffin size servings
1 1/2 C old fashioned oats
1/3 C brown sugar OR 1/3 C pure maple syrup
1 large egg
1 C milk
1 C plain yogurt
1/2 tsp vanilla extract
1 medium apple, unpeeled and diced
1/3 C frozen wild blueberries (optional)
1/3 C chopped nuts (walnuts, almonds, etc.)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
Preheat the oven to 350°. Grease or spray 12 count muffin tin with nonstick cooking spray. Mix all ingredients and distribute evenly amongst 12 count muffin tin. Bake for 25-30 minutes until the oatmeal has set and the top turns golden brown.
Serve warm, drizzle with pure maple syrup and pour a splash of milk over the top. Yum!
partykitchen 
they look so cute and sound really delicious!
Hi — Love your blog 🙂
I am with the Ontario Maple Syrup Producers here in Canada, and was wondering if we might be able to use this recipe in our anniversary recipe book currently in production? Would be happy to provide a credit to you and would just need the photo in high res. We are a not for profit organization representing the maple syrup producers in Ontario — this is not a commercially produced book, but something we distribute and make available to our members, their friends, families and customers.
thanks in advance for your consideration!
Tracy
Hi Tracy, Thank you for contacting me. Pure maple syrup is one of my favorite ingredients! You may absolutely use this recipe for your cookbook. If you would like to contact me in email at colleen@sweetstackers.com, I will send you the photo. Thank you!