As soon as November arrives my obsession with cinnamon apple baked oatmeal begins once again. It makes a perfect warming breakfast that’s healthy yet satisfying. Eat it with a big dollop of yoghurt and I guarantee you’ll start your day off right!
I’ve still never quite managed to become a morning person (someone teach me please!?). Having something like this to hand makes everything a little easier. You can make this cinnamon apple baked oatmeal ahead of time and reheat in the mornings. It also freezes well in individual portions – great if you want to make a big batch on the weekend!
If you’re not a fan of cinnamon & apple (say whaaat!?), you can substitute just about any flavours you like. How about raspberries and a teaspoon of vanilla extract? Cherries and a little ground almonds? Or another favourite of mine – banana and a dollop of peanut butter on top!
- 3 medium apples
- 175g oats
- 85g brown sugar
- 2 tsp baking powder
- 3 tsp cinnamon
- 1 large egg
- 300ml almond milk
- 50g butter, melted and cooled a little
- 20g flaked almonds
- 1 tbsp honey
- Preheat oven to 180°c. Peel and chop the apples into small pieces. Reserve a few slices to decorate the top if you wish.
- In a bowl, mix the chopped apple, oats, sugar, baking powder and cinnamon. Add the mixed dry ingredients to a greased 9" tin.
- Beat together the egg and milk then whisk the melted butter in. Pour over the dry ingredients evenly. Scatter the flaked almonds over the top and drizzle with honey.
- Bake for 30 minutes then serve.
Any kind of milk can be used in place of the almond milk. Store in the fridge for up to 5 days.