After several recommendations from multiple readers, I finally tried grating an apple instead of dicing it. I originally disregarded it because I thought about how much I loathe grating carrots. Luckily, apples are softer than carrots and grate much more easily. I actually found it easier–and possibly even faster–to grate the apple than dice it!
Because apple is so juicy, grating it results in a sauce-like (but wonderful) glop. That may sound unappealing, but it’s perfect when you consider that you’ll have apple flavor in every single bite. It also means you won’t have big mushy apple chunks, which is my least favorite part of baked apple oatmeal.
The title of this recipe may include the phrase “cherry jam,” but you could really use any jam, spread, or preserve. Cranberry sauce? Sure. Grape jelly? Go for it. Mixed berry? Yep. Jalapeno Jelly? Umm…I suppose it’s worth a shot. 😉
Hooray! I finally made a baked oatmeal. I need to stop being so lazy and do it more often. 🙂
What you'll need:
- 1 small apple
- 1/2 cup milk of choice, or water
- 1/2 tsp vanilla extract
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp cinnamon (or 1/2 a tsp for cinnamon lovers like me)
- pinch of nutmeg
- 1/4 tsp baking powder
- pinch of salt
- 1 or 2 tbsp cherry preserves (or other favorite jam)
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- Grate or dice apple and add to a large bowl. Add milk and vanilla extract and stir.
- In another bowl, combine dry ingredients: oats, cinnamon, nutmeg baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
- Transfer to the ramekin. Swirl in cherry preserves and bake for 20-25 minutes.