Caramel Apple Baked Oatmeal

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All the flavors of fall in one tasty breakfast. This Caramel Apple Baked Oatmeal is the perfect made ahead perfect. Giving you a week of tasty breakfast treats.

 

 

 

 

 

 

 

 

 

Caramel Apple Baked Oatmeal

Caramel Apples were one of my favorite fall treats growing up. But I’m pretty sure I would just eat the caramel off the apple and throw away the apple. Now I realize you’re supposed to eat them together and combine the flavors, which is just what this oatmeal does. The recipe starts off with a brown sugar caramel making these a perfect breakfast for a sweet tooth like me!

Instead of using actually apples in this recipe I just used apple sauce. Which means no peeling, slicing and dicing, but still a burst of apple flavor. With just a touch of cinnamon and vanilla to help bring out those comforting fall flavors. These portable oatmeal cups are great for kids who wont eat a bowl of oatmeal for breakfast but love oatmeal cookies.

This recipe is sort of a combination between a muffin and a traditional oatmeal. I find many bake oatmeals to be so dense I end up feeling heavy and lazy in the morning which is not what I want. But muffins are often so sweet with empty calories I’m hungry again in half an hour. So why not combine the two? Adding the egg to the oatmeal helps them to raise slightly in the oven making them just a touch lighter, more like a muffin.  






 

Caramel Apple Baked Oatmeal
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1 muffin
  • Calories: 190
  • Fat: 9.3 g
  • Sugar: 13.9 g
  • Fiber: 1.7 g
  • Protein: 2.8 g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ Stick Butter
  • ½ Cup Brown Sugar
  • ½ Teaspoon Vanilla Extract
  • ½ Teaspoon Ground Cinnamon
  • 4 Ounces Applesauce
  • 1 Cup Oats
  • 1 Tablespoon Cornstarch
  • ½ Teaspoon Salt
  • 1 Egg
Instructions
  1. Bring butter, sugar, vanilla, and cinnamon for a boil. Stirring for about 3 minutes until glossy
  2. Add applesauce, mix
  3. Add remaining ingredients, mix well
  4. Divide between six paper lined muffin cups
  5. Bake 350F for about 20 minutes or until a toothpick comes out clean

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