It’s apple season here at Farm Discovery, and there’s nothing better than being able to use fresh apples to make delicious recipes. We are excited to share an apple cinnamon baked oatmeal recipe perfect for fall. It’s simple, cozy, and no added sugar for the whole family to enjoy! (Recipe credit: Kim’s Cravings)

Yields 6 Servings
. . . . . .

Ingredients:

1 3/4 cup unsweetened vanilla almond or cashew milk , (any milk product can be used)
2 large eggs
1/3 cup maple syrup
1/4 cup butter or coconut oil, melted
1/4 cup unsweetened applesauce, (can sub with mashed banana)
3 cups old-fashioned rolled oats, (gluten-free as needed)

1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1 1/2 cups finely chopped apple or 1 small apple (I like Honeycrisp)
Optional for topping: 1/4 to 1/2 cup chopped walnuts or pecans
Optional garnish: whipped topping, ice cream, yogurt, nut/seed butter, drizzle of chocolate, maple syrup,
and/or fresh fruit.

Instructions:

1. Preheat the oven to 350°F. Spray a 9×9-inch or 11×7-inch (or other similar size) baking pan with nonstick
spray. Stir the liquid ingredients (milk, eggs, maple syrup, melted butter and applesauce) together in one
large bowl.

2. Add the dry ingredients (oats, baking powder, spices and salt) to the bowl with the wet ingredients and mix
until fully combined, then stir in diced apple. Pour the mixture into prepared baking pan. If desired, top with
additional apple slices and/or nuts (or stir nuts into the oatmeal, if using).

3. Bake oatmeal for 35 minutes or until the center appears *almost* set, which will give you a soft oatmeal.
For drier and more solid baked oatmeal, bake until center has set. Cool for at least 5 minutes before
serving. Spoon or slice and serve with yogurt, almond butter or maple syrup, if desired.

Notes:

Storing leftovers:
Before storing, allow it to cool completely, and then cover the pan with aluminum foil or plastic wrap before
transferring it to the refrigerator. It will stay good covered in the refrigerator for up to about 7 days, and you can
reheat individual slices in the microwave for 30-60 seconds.

Freezing:
Once it has completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then
tinfoil. When youʼre ready to eat it, unwrap the oatmeal and place it on a microwave-safe dish and microwave in
30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the
oven, covered with foil, for 20-25 minutes at 350oF.

Nutrition:
Serving: 1serving | Calories: 323kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Saturated Fat: 6g |
Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 240mg |
Potassium: 323mg | Fiber: 5g | Sugar: 15g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg