Oatmeal Apple With Cinnamon Pecans

Oatmeal Apple with Cinnamon and Pecans is that weekday breakfast you can actually look forward to It bakes up soft and chewy with just enough sweetness and crunch to keep it special The fragrance of apples and cinnamon will wake the whole house and hint at something wholesome and delicious coming from the oven

The first time I made this it was a chilly fall morning and the kitchen filled up with spiced apple scent My family kept peeking in while it baked and now it is our rainy day treat

Ingredients

• rolled oats: give a hearty chew and soak up all the flavors pick thick whole oats for the best bite
• almond milk: makes the oatmeal creamy and keeps it dairy free look for unsweetened for more control over sugar
• large apples: add pops of fruit and keep it moist use crisp sweet varieties like Honeycrisp or Gala for best results
• pecans: bring crunch and a buttery richness toast them lightly if you want deeper flavor
• honey or maple syrup: brings just the right natural sweetness choosing maple syrup will add a cozy fall taste
• vanilla extract: balances all the flavors use real vanilla if you can
• ground cinnamon: warms everything up and pairs perfectly with apples fresh cinnamon has stronger aroma so check your jar
• baking powder: helps the oatmeal lift and have a pleasant texture make sure it is not expired
• salt: brightens and sharpens flavor use fine sea salt for even mixing
• raisins or dried cranberries: add little bursts of tart and sweet unsweetened dried fruit is best to keep it wholesome

Instructions

Preheat and prep:

Set your oven to three hundred fifty degrees Fahrenheit and grease a nine by nine inch baking dish Use a pat of butter or a little oil on a paper towel to coat every corner so the oatmeal comes out easily

Mix the base:

Combine rolled oats almond milk honey or maple syrup vanilla extract ground cinnamon baking powder and salt in a large bowl Stir for about one minute so the oats get fully moistened and the flavorings are evenly distributed throughout

Prepare the apples:

Peel and dice the apples into small half inch pieces This way the apples soften in the oven and you get sweet chunks in every forkful If the apples are very juicy pat them dry so your oatmeal does not turn soggy

Add the mix-ins:

Fold diced apples chopped pecans and raisins or dried cranberries into the bowl Gently lift from the bottom and turn with a spatula so you keep the apple pieces mostly whole Try not to mash the mix as you go

Transfer to baking dish:

Pour the entire oat mixture into your prepared dish and spread it out into an even layer Use the spatula to press into the corners and smooth the top so it cooks level

Bake until set:

Place in the oven for thirty to thirty five minutes The top should look just lightly golden with the center springing back gently if pressed If you see bubbling edges or the smell gets deep toasty check early to avoid drying it out

Cool and serve:

Let your baked oatmeal cool for about ten minutes to firm up Slice into squares or scoop with a big spoon Serve warm and drizzle extra honey or maple syrup if you are feeling fancy

Of everything in this dish I truly love the toastiness of the pecans They turn golden in the oven so every bite has a little nutty warmth I remember my toddler picking out the apple cubes the first time we made this together and sneaking extra into her bowl

Storage Tips

Once cool store extra oatmeal in an airtight container in the fridge It keeps for up to four days and tastes amazing reheated with a splash more milk In our house I sometimes freeze individual portions wrapped tightly so they are always ready for busy mornings

Ingredient Substitutions

You can swap the apples for pears or even berries if you want a different vibe Walnuts or almonds also work in place of pecans For a vegan option make sure to use maple syrup instead of honey and double check your baking powder is fully plant based

Serving Suggestions

I love serving this oatmeal warm with a spoonful of Greek yogurt and fresh apple slices For a weekend treat a little whipped cream feels festive or add a few extra chopped pecans on top for crunch

Cultural or Seasonal Context

Baked oatmeals are a tradition in many American kitchens especially when apples are in season and markets carry every variety We always make extra when apple picking to use up those little ones at the bottom of the basket

Seasonal Adaptations

use peaches or plums in summer for a sunny turn mix pumpkin puree and add nutmeg for a fall twist in spring try chopped rhubarb and a touch more sweetener

Success Stories

My neighbor made this after her kids refused plain oatmeal and now it is a requested school breakfast in their house Every time we bring this to a family brunch it completely disappears before the rest of breakfast is even ready

Freezer Meal Conversion

Cut cooled oatmeal into squares wrap them tightly and freeze up to two months Pop a square in the microwave for a fast and hearty breakfast on rushed mornings Sometimes I even pack them in my kids lunchbox for a snack

This recipe will bring the spirit of a cozy fall morning to your kitchen Baked oatmeal never tasted so inviting

Recipe FAQs

→ Can I use a different type of milk?

Yes, you can substitute almond milk with dairy milk or any plant-based alternative you prefer.

→ What apples work best for this dish?

Firm-sweet varieties like Honeycrisp or Fuji hold their shape and add great flavor to the baked oats.

→ Is it possible to prepare ahead?

Absolutely. Mix all ingredients the night before, store covered, and bake fresh in the morning.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container. Warm individual portions in the microwave before serving.

→ Can I swap the pecans for another nut?

Yes, walnuts or almonds make an excellent substitute if you prefer a different nut or have allergies.