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I have been posting about my baked apple cinnamon oatmeal on “ What I Ate Wednesday ” for the last couple of weeks and now I am ready to share the recipe with all of you. I know you’re mouth is watering in anticipation I seriously love this stuff. I make a tray of it on Sunday and keep it in the fridge for quick and healthy breakfasts throughout the week.
I love using the Publix pack of mixed raisins. The different sizes and flavors add a little more flavor in my opinion. This stuff is seriously a lifesaver for a busy mom and working dad. On days where I have to be to the hospital for volunteering Em and I leave the house no later than 7:30. Since I let her sleep until 7 this is the perfect ready to serve breakfast for her. Chris will also pre-porition out his breakfast the night before so he can grab it on his way out the door to enjoy after PT. The whole family is happy and full.
I haven’t tried it with a flax egg to make it vegan yet. If anyone does let me know! I am interested to see how it works I have also put this bad boy in the freezer and it still tasted great. I just pulled out the portion I needed the night before and let it defrost in the fridge before warming it up in the morning. Baked apple cinnamon oatmeal will remain on my Sunday prep list for the foreseeable future
Baked Apple Cinnamon Oatmeal
by Madeline G.
Prep Time: 5 minutes
Cook Time: 50 minutes
Ingredients (6 servings)
Preheat oven to 325 degrees.
In a large bowl, mix together the oats, baking powder, salt, stevia, cinnamon, nutmeg, chia seeds, and flax. Stir in the apples and raisins and set aside.
In a small bowl, whisk together the egg and eggs whites. Add the coconut milk, water, and vanilla. Pour over the dry mixture and stir to combine.
Pour everything into a glass 7x11in baking dish or an 8x8in baking dish. Cook for 50-55 minutes or until golden brown.
*I make this on the weekend and store in the fridge for easy and fast breakfasts during the week! It also freezes great.