Let’s say this together…I love fall & winter food. This oatmeal is the quintessential cold weather breakfast. Make up a big batch of this and you will never need to grab one of those overly sweetened little packets of instant oats again. Besides if you are like me then you want to taste all of the full bodied flavors of the oats, fruit, cinnamon and spice. Not just sugar and quick cooked overly processed oats.
Yields1 ServingPrep Time5 minsCook Time45 minsTotal Time50 mins
2 cups (240 grams) Coach's Oats or your favorite Oatmeal (see notes)
1/2 teaspoon fine Sea Salt
1 teaspoon Baking Powder
2 teaspoons ground Cinnamon
8 ounces unsweetened Applesauce
3 cups fat free Milk (or any milk you like, vegan options great too)
14 ounce can of unsweetened Light Coconut Milk
1/2 dropper full of Vanilla Stevia Drops, adjust to taste
1 large Apple (175 grams) diced
Toppings Can Include
1 thinly sliced Apple
Raisins
Dried Fruit
chopped Nuts
Pomegranate Seeds
fresh Mint Leaves
Brown Sugar, Maple Syrup, Stevia
Heavy Cream, Greek Yogurt
Coconut Milk
Coconut Flake
1
Pre heat oven to 350 degrees F with the rack in the middle of the oven. Spray a 3 Qt (12 cup) bake safe dish with cooking spray. Whisk together dry ingredients in a large bowl. Combine the applesauce, milk, coconut milk, stevia and diced apples in a another bowl. Combine both the wet and the dry.
2
Let the mixture sit to absorb some liquid for 10-15 minutes. Set the toppings aside.
3
Put the oatmeal mixture in the baking dish. Bake for about 45 minutes. The oatmeal might appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Put it in your refrigerator overnight for best results. It will thicken nicely in there.
Notes
4
You can use Old Fashioned Rolled Oats or Steel Cut, simply adjust the amounts liquids according to package directions.
5
Cook this oatmeal the night before you plan on serving it so I has time to thicken in the refrigerator. Re-heat portions before serving.
6
This baked oatmeal makes for great leftovers too. We enjoyed ours for nearly a week. Simply re-heat as needed.
2 cups (240 grams) Coach's Oats or your favorite Oatmeal (see notes)
1/2 teaspoon fine Sea Salt
1 teaspoon Baking Powder
2 teaspoons ground Cinnamon
8 ounces unsweetened Applesauce
3 cups fat free Milk (or any milk you like, vegan options great too)
14 ounce can of unsweetened Light Coconut Milk
1/2 dropper full of Vanilla Stevia Drops, adjust to taste
1 large Apple (175 grams) diced
Toppings Can Include
1 thinly sliced Apple
Raisins
Dried Fruit
chopped Nuts
Pomegranate Seeds
fresh Mint Leaves
Brown Sugar, Maple Syrup, Stevia
Heavy Cream, Greek Yogurt
Coconut Milk
Coconut Flake
Directions
1
Pre heat oven to 350 degrees F with the rack in the middle of the oven. Spray a 3 Qt (12 cup) bake safe dish with cooking spray. Whisk together dry ingredients in a large bowl. Combine the applesauce, milk, coconut milk, stevia and diced apples in a another bowl. Combine both the wet and the dry.
2
Let the mixture sit to absorb some liquid for 10-15 minutes. Set the toppings aside.
3
Put the oatmeal mixture in the baking dish. Bake for about 45 minutes. The oatmeal might appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Put it in your refrigerator overnight for best results. It will thicken nicely in there.
Notes
4
You can use Old Fashioned Rolled Oats or Steel Cut, simply adjust the amounts liquids according to package directions.
5
Cook this oatmeal the night before you plan on serving it so I has time to thicken in the refrigerator. Re-heat portions before serving.
6
This baked oatmeal makes for great leftovers too. We enjoyed ours for nearly a week. Simply re-heat as needed.
Authoradmin
