Ew. This weather is gross. We’re stuck in the inbetweenies. The beautifully coloured leaves have fallen off the trees, the lush green grasses have been replaced with tan and brown. The air is cool, the wind nips. But it’s not quite cold enough for snow yet.
It’s been drizzling rain all day, and while the moisture is good for the area, as we’ve had a really dry summer and fall, it’s really grey and miserable looking out there! A few degrees colder and we’d be having a beautiful snowfall, instead, we’ve got grey skies and brown landscapes. Dang!
This weather is good for one thing. Makes me crave comfort food. Baked things. Things with cinnamon. Things that are slightly sweeter than usual. Higher calorie, higher energy foods. Which makes so much sense, my body needs to expend more calories to stay warm in these colder months.
This morning the kids and I were playing tea party meets dinosaurs in the toy room, and I was asking them what they’d like to have for breakfasts over the coming days, clearly, they are on the same page as me. Aedyn requested oatmeal and Zenen heartily agreed.
As usual, I love to sneak in fruits and other nutrients into my baking, so I added some chopped apples and chopped nuts as a topping. The more nutrients per bite, the better I feel about feeding it to my babies!
I hope you enjoy this baked oatmeal as much as we did! It keeps well in the fridge for up to 5 days in an airtight container, and as an added bonus, it’s quick and easy to heat up in the hectic mornings!
Maple-Cinnamon Apple Baked Oatmeal
- Preheat oven to 375f. Grease 8x8 baking dish - set aside.
- In a large bowl, combine dry ingredients; oats, coconut sugar, spices, baking powder and salt.
- In a second bowl, combine the liquid ingredients; almond milk, syrup, apple sauce, and vanilla.
- Add wet ingredients to dry, and stir well to combine.
- Fold in chopped apples, and transfer to baking dish.
- Top with chopped nuts in an even layer.
- Bake at 375f for 35-40 minutes.