Is anyone else in disbelief that it’s October already?! This means a few things for me. One: Halloween is this month. I get serious costume anxiety and I hate having to figure out what to dress up as. Two: Time to break out the boots and sweaters! Get excited. And three: it’s officially the appropriate time to start fall baking. The end of September can always be hit or miss with the appropriateness of fall treats (like last week when it was in the 80’s here in the Minnesota) but now it’s October and it’s officially official.
While I’m definitely not neglecting my pumpkin-loving self, I’ve been leaning more towards the apple goodies this years. Okay, besides the pumpkin bars with salted caramel cream cheese frosting. And the pumpkin ice cream from Trader Joe’s. But other than that – I’ve been all about the apples! While I have plans to make apple pie, apple crisp, and apple turnovers, I have a healthier apple recipe for you today: Cinnamon Apple Baked Oatmeal.
I made my first batch of this baked oatmeal a couple of weeks ago and was super excited to share it with you all. Unfortunately, I was distracted during the broiling of the brown sugar topping and left it under the broiler a minute too long. Let’s just say it was a little
charred crispy on top. That definitely didn’t keep me from eating it every day for breakfast that week and I loved it so much I made it again for my breakfasts this week.
This is just as delicious a couple days later as it is the morning you make it. You can re-heat it and eat it as is, or I really love pouring a bit of almond milk on top after re-heating it to add a bit of moisture. Other topping ideas could be sliced almonds, walnuts, pecans, apples, orange zest, maple syrup or honey. Any way you eat this, it can be a quick weekday breakfast when made ahead of time or a delicious, hearty weekend breakfast.