Weekly Food Challenge

This breakfast dish from Once Upon a Chef is a big hit at my house. I adapted it to use just one bowl because I'm lazy like that. Her recipe uses cow's milk but I've made it with coconut milk and almond milk, too. She calls for 3/4 cup of brown sugar but that's too sweet for me so I cut that back to a half cup. You could also use maple syrup if you want, just remember to cut back on the other liquid. If you want to make it vegan, you can subtitute flax eggs. This recipe is flexible in regards to fruit, too. I've substituted different kinds of apples, blueberries, frozen and fresh, fresh strawberries, ripe bananas and fresh cranberries, and various nuts and dried fruits, too, depending on what I've had in the house. I've always made it in a 9x9 square pan but the pan size is flexible as well.

Amish-Style Baked Oatmeal (Adapted from Once Upon a Chef)

Servings: 6
Prep Time: It takes me 20 minutes.
Cook Time: 40 Minutes
Total Time: 60 Minutes

Ingredients

2 cups old-fashioned rolled oats (not instant)
½ to 3/4 cup light brown sugar
1 cup chopped walnuts or pecans, divided
1/2 cup raisins (or other dried or frozen fruit)
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 large eggs
2 cups milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish (note: I just use a pastry brush and steal a bit to grease the pan)
2 apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups). You can substitute other fresh or frozen fruits to suit your taste.

Instructions

Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter or oil.

Scatter the apples (or other fresh or frozen fruits) evenly on the bottom of the prepared baking dish.

In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins and/or other dried fruits, baking powder, cinnamon and salt. Mix well. Pour the oatmeal mixture on top of the apples and spread evenly.

In the same bowl, break up the eggs with a whisk or large spoon; then stir together the milk and vanilla until well combined. Add the melted butter. Pour the liquids into the baking pan over the oats and fruit.

Sprinkle the remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature. I put the covered leftovers in the refrigerator and let my family reheat individual servings in the microwave when they get up the next day and want breakfast.