What is in Season?
Hi there, friends! How is your week going so far? I’m just waiting for Spring and all the flowers to bloom! Here in the Pacific Northwest, daffodils have burst golden yellow along sidewalks. Cherry blossom trees are bursting forth their pink and white aromatic flowers. And pretty soon tulips of all imaginable colors will begin to bloom. This is a time of year that eating seasonally is the most challenging for me. The signs of the abundance of Spring and the promise of warmer weather and reawakening garden beds are hard to resist. I’m ready for fresh salads, berries and barbeques. But we’re technically still in Winter, so those will all have to wait. Right now, apples and hazelnuts are still in season in March. So, to honor these seasonal local foods, I made a batch of this delicious apple and hazelnut baked oatmeal.
What is Baked Oatmeal?
Usually I enjoy my oatmeal by soaking it in boiling water for a few minutes to soften it into a creamy, chewy breakfast. But every now and then, I like to take the extra time to mix oats with peanut butter, milk, honey or maple syrup, baking powder and a few key seasonings. Spread it out in a greased baking dish and after baking for about 40 minutes in the oven, you have baked oatmeal! It takes longer overall, but the prep time is about the same. You could start the oatmeal in the oven while you’re getting ready for the day, and by the time you’re done, voila, breakfast is ready!
This apple and hazelnut baked oatmeal is wholesome and filling. I love to eat it warm, with a little extra drizzle of honey or maple syrup on top. The hazelnuts provide a delectable crunch, and the apples become soft and sweet after being baked in the oven.
This recipe is super versatile, so if apples and hazelnuts aren’t available in your area, you can swap out any of your favorite fruits and crunchy toppings. Plus, you can keep any leftover baked oatmeal in the fridge. Just reheat it in the microwave and you’re good to go!
Apple and Hazelnut Baked Oatmeal
- 1 Tbsp extra virgin olive oil or coconut oil, plus more for greasing your baking dish
- ½ cup nut butter or seed butter, of your choice (I used hazelnut butter)
- 2 Tbsp honey or maple syrup
- 1½ cups non-dairy milk, of your choice
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2½ cups rolled oats or quick-cooking oats
- ⅓ cup chopped nuts or seeds of your choice (I used hazelnuts)
- 1 apple, sliced thinly
- Preheat the oven to 375°F. Grease an 8 inch x 8 inch baking dish by pouring a tiny bit of olive oil or coconut oil in it and swirling the oil around with your fingers to cover the bottom and sides of the dish.
- In a large mixing bowl, combine the peanut butter, maple syrup or honey, olive or coconut oil, and milk.Add the baking powder, cinnamon, salt, oats and chopped nuts and mix it all together until the oats are completely covered in the mixture.
- Spread the mixture into the greased baking dish. Top with the thinly sliced apple and extra chopped nuts or seeds (optional).
- Bake for about 40 minutes, or until a toothpick comes out clean from the center of the oatmeal.Allow it to cool for at least 10 minutes before slicing. The more it cools, the better it will hold its shape when sliced. Top with extra honey or maple syrup, if desired. Enjoy!