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!