Baked Oatmeal


Need breakfast in a hurry? Make this the day ahead heat and serve or you can eat cold. This recipe is packed with nutrition. 

2 cups chopped peeled Honeycrisp apples (about 2 small) 
2 cups regular rolled oats 
1/2 cup toasted chopped pecans 
1/2 cup packed light brown sugar 
1 teaspoon baking powder 
1 teaspoon ground cinnamon 
1/2 teaspoon kosher salt 
2 cups whole milk 
2 large eggs 
1 teaspoon vanilla extract 
4 tablespoons salted butter, melted 
1/2 cup raisins 
1/2 cup chopped pecans


Preheat oven to 350°F. Spread chopped apples evenly in the bottom of a lightly greased (with cooking spray) 11- x 7-inch baking dish.

Stir together oats, toasted pecans, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together milk, eggs, and vanilla. Gently stir milk mixture into oat mixture until well incorporated. Gently stir in melted butter until just incorporated. Fold in raisins. Pour mixture over apples in prepared baking dish. Top evenly with chopped pecans.

Bake in the preheated oven until browned and set, 40 to 45 minutes. Let stand for 5 minutes.

Photo Credit Jennifer Causey
Recipe Credit Southern Living
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