The day has finally arrived! As you read this, Ryan and I are on the road north to Chicago for Thanksgiving. I have a few posts scheduled for the next few days of things I've been making recently and who knows, maybe I'll do some cooking/baking while I'm home that I can post about :)
I actually made this baked oatmeal the morning I left for Denmark, because I knew this would keep me full for several hours until I got served food on the plane (side note--because I traveling for work I got to fly business class and I am AMAZED by the quality of food! It's going to be tough stomaching my next meal in coach, ha. Of course, my favorite part was the ice cream sundaes for dessert!!). Anyways, this made a great pre-flight breakfast! It's very similar to my amish-baked oatmeal, but slightly healthier because I eliminated the butter completely and substituted with banana. I think I still like the flavor of the original recipe better, but this was still really good and a nice way to sneak extra fruit into breakfast!
Apple-Banana Baked Oatmeal
-1 cup applesauce
-2 ripe bananas, mashed
-1/4 cup brown sugar (might want to add more for a bit more sweetness)
-1 cup milk
-3 cups oatmeal
-1 tsp baking powder
-1/2 tsp salt
-1 large apple, chopped (used Granny Smith)
-cinnamon, to taste
1. Beat applesauce, bananas, brown sugar, and eggs until fluffy.
2. Add milk, oatmeal, baking powder, and salt. Mix.
3. Stir in apple and cinnamon.
4. Pour into a greased round casserole dish.
5. Bake for 30-45 minutes at 350 degrees.
6. Serve with warmed milk.
**like the amish baked oatmeal, this can be topped with pecans and brown sugar before baking. I eliminated this time, but it's always a nice touch!