I made Apple and Pear Baked Oatmeal last weekend – even the uncooked batter smelled so good. It was a tasty (easing me gently into fall) comfort food breakfast. With this being the first day of Autumn, it seemed like a good time to share….
I use evaporated non-fat milk in the batter and I don’t add sweetener, because I don’t care for sugar, honey, or syrup at breakfast – I did drizzle a little honey over Hubby’s serving.
I used homemade vanilla in the recipe. Hubby and I both made vanilla – I don’t remember when – his was made using Rum, mine was made using Bourbon. We add a new vanilla bean from time to time and replenish with alcohol as needed – it certainly gives a good taste to baked goods.
A splash of cream did give it a little something extra – this is a photo of Hubby’s – he preferred honey to cream. We’ve made the standard Baked Oatmeal for breakfast when we have a crowd and enjoy setting up a toppings bar on the kitchen island. Some of the favorites are fresh berries, nuts, baked apples, maple syrup, and any variety of dried fruits.
- 2 cups milk (I use non-fat evaporated)
- 2 eggs
- ¼ cup honey - optional
- 1½ teaspoons Apple Pie Spice
- 1 teaspoon vanilla
- ½ teaspoon salt
- ⅓ cup finely chopped pecans and a few for garnish
- 2 cups Old Fashioned Oats
- 1 pear, cubed
- 1 small apple, peeled and cubed
- 1 small apple unpeeled and thinly sliced
- Preheat oven to 375 degrees
- In a large size bowl, combine milk, eggs, honey, spices, and vanilla - stir well.
- Add chopped apple, pear, nuts, and oatmeal - blend until until combined
- Pour into greased baking dish - a large deep pie plate is a good size.
- Top with sliced apple, a few pecans, and a little sprinkle of Apple Pie Spice
- Bake uncovered for 35 to 45 minutes.
- The oatmeal will be golden and set when done.
- Allow to rest 10 minutes before serving.
I’m joining Foodie Friday today – the yummiest party ever!
Thanks for taking the time to visit!