This simple breakfast casserole has become a go-to in our home. I love oatmeal and this is a great way to make a large batch that the whole family can enjoy. This dish has the wonderful warmth of cinnamon and apples and using blackberries or blueberries adds a fresh burst of flavour. I love this dish so much it has become a bit of a holiday tradition - a special breakfast we've enjoyed on Christmas morning for the past few years, but also simple enough to enjoy on a Saturday morning, or even a Monday morning - if I'm feeling ambitious and awake early enough! The dish does take a little bit of time to bake so it's perfect for a holiday morning or those slower weekend mornings.
I love the addition of blackberries to this recipe as they are a great berry and are often on sale, but are probably a bit less versatile for baking than other berries can be. I find myself making this dish any time I've got blackberries stocked up in my fridge and never regret it!
The original recipe does call for the addition of walnuts. However, I omit these when I'm making the dish for J-man to enjoy as nuts can be choking hazard for small children. You could also opt to add them to half the dish so you can enjoy them in your portion - just be careful when serving them.
Healthy Double-Baked Apple Oatmeal
Description
Packed with nutrients, full of flavor, and a healthy spin on a breakfast-time classic, this double-baked apple oatmeal is sure to become a family favorite.
Ingredients
Directions
- 1. Preheat the oven: Preheat oven to 350°F while you prepare the apples.
- 2. Bake apples: Grease a casserole dish or oven-safe ramekin with butter, add the apples and toss with cinnamon. Bake for 15-20 minutes.
- 3. Add ingredients: Remove the dish from the oven and add oats, walnuts, salt, ground flax seeds, hemp hearts, and chia seeds. Stir until evenly dispersed. Add berries on top.
- 4. Make egg mixture: In a separate bowl, whisk together milk and eggs. Pour over the oats, making sure everything is submerged in liquid. Bake for 20-25 minutes or until most of the liquid has been absorbed and looks fully cooked.
- 5. Serve: Serve hot as is, or with a splash of milk or yogurt. Feel free to serve with maple syrup and extra walnuts or fresh fruit.
Notes
Choking Hazard: Avoid using the nuts if preparing for a toddler or small child, as nuts can be a choking hazard. The dish is just as delicious without them but they do add a nice crunch.Special Diet: This recipe can easily be made gluten-free by using certified gluten-free oats. To make it dairy-free, simply swap butter for coconut oil and use plant-based milk.
Storage: Allow oatmeal to cool completely, then cover and store in the refrigerator for up to 1 week.
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