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In the realm of breakfast options, few dishes can compete with the heartwarming allure of a warm apple oatmeal bake. This delightful dish marries the wholesome goodness of oats with the sweet, tart flavor of apples, creating a cozy meal that’s perfect for chilly mornings. The aroma of cinnamon and baked apples wafting through your kitchen will not only awaken your senses but also invite you to indulge in a comforting bowl of warmth.

Warm Apple Oatmeal Bake

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Ingredients
  

2 cups rolled oats

2 apples, peeled, cored, and diced (preferably Granny Smith or Honeycrisp)

1/2 cup brown sugar (packed)

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4 cup walnuts or pecans, chopped

1/4 cup raisins or dried cranberries

2 cups milk (or almond milk for a dairy-free option)

1/4 cup unsweetened applesauce

2 large eggs

1 tsp vanilla extract

1 tbsp butter (for greasing the baking dish)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with the butter and set aside.

    In a large mixing bowl, combine the rolled oats, brown sugar, cinnamon, nutmeg, and salt. Mix well to ensure the oats are evenly coated with the spices.

      Stir in the diced apples, walnuts or pecans, and raisins or dried cranberries until evenly distributed.

        In another bowl, whisk together the milk, applesauce, eggs, and vanilla extract until well combined.

          Pour the wet ingredients into the dry oat mixture and stir until everything is thoroughly combined.

            Spread the oatmeal mixture evenly in the prepared baking dish. Use a spatula to smooth the top.

              Bake in the preheated oven for 30-35 minutes, or until the top is lightly golden and the oatmeal is set. A toothpick inserted in the center should come out clean.

                Once baked, remove from the oven and let it cool for about 5-10 minutes before serving. This dish is delicious warm and can be enjoyed on its own or with a drizzle of maple syrup.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 6