warm mornings

I've said it before, I like to start the day off eating right, even if I'm ending it with a molten lava cake. This is my way of creating balance. This is my way of justifying a cookie. This is my way of getting some much needed nutrients. This is my way of a warm, healthy breakfast on a cold morning. It's pretty tasty having it my way.

Normally I'm not crazy about baked apple pies/desserts/oatmeal, but I thought if I shredded the apple it would just meld into the oatmeal. The additional crunch of the almonds also took away from the baked apple texture that I dislike, making this delicious and more like a treat. It doesn't feel healthy it just tastes amazing, especially with the cinnamon yogurt sauce.

I love baking this on the weekend and then reheating any leftovers throughout the week. I can't tell you how gratifying it is to have a warm, filling breakfast on a winter day... and then repeat it all over again the next day! Who needs cereal?

Healthy Baked Apple Cinnamon Oatmeal

Recipe slightly adapted from here

Serves 4

Recipe Notes-

- I thought the oatmeal needed a little crunch, so I added almonds to mine. Since this is healthier oatmeal, the only sweetener comes from the apple (which I prefer shredded rather than chopped). So if you want this sweeter, that’s where the yogurt sauce comes in. I upped the amount honey originally called for and the pomegranate seeds also help make it a bit sweeter, but really any berry or fruit would work great here.

- I think it’s better to put the yogurt sauce on each individual serving so that you can reheat it if there are any leftovers. To reheat, place the serving in a microwaveable bowl and heat at 30-second intervals, stirring in between.
- I peeled the apple and used a large box grater (like I would for shredding cheese) and just shredded the apple down to the core. If you don't mind apple chunks, you could always finely dice it or do a rough chop. 

Ingredients:

1 ½ Cups old-fashioned oats

1 ¾ Cups unsweetened Almond Milk (or low-fat milk)

1 Large apple (any type), peeled and shredded (see note above)

½ Cup sliced almonds (optional)

1 ½ tsp. ground cinnamon

1 tsp. vanilla

Pinch of salt
1 tsp. ground flaxseed (optional)

1 egg white

For the yogurt sauce:

½ Cup Greek yogurt, low fat

¼ Cup almond milk (or low-fat milk)

1 tsp. cinnamon

1 ½ Tbs. honey

½ tsp. vanilla

¼ Cup pomegranate seeds, for garnish

Directions:

1. Preheat oven to 350°F then spray a 1 ½ quart-size baking dish (or 8x8” square dish) with nonstick cooking spray.

2. In a large bowl, place all the ingredients for the baked oatmeal in a large bowl and mix; transfer into baking dish. Bake the oatmeal for 30 minutes, or until the top begins to brown.
3. In a small bowl, whisk all the ingredients for the yogurt sauce (except the pomegranate seeds) until combined. Spoon the sauce over the warm oatmeal and sprinkle with pomegranate seeds, if desired. Refrigerate any leftovers (reheating instructions in Recipe Notes).