Apple cinnamon baked oatmeal
Applesauce and chia hold this pan of cinnamon oats together without eggs or butter, so it bakes up soft and sliceable for a week of easy breakfasts.
- 60 min total
- 12 min hands-on
- Anyone can make this
- Serves 6
- About $1.10 a serving
- 270 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 6 servings.
- 2 tbsp coconut oil
- 1 tbsp chia seeds
- 1 apple, cored and chopped
- 2 cups rolled oats
- 1½ cups oat milk
- ½ cup applesauce, unsweetened
- ⅓ cup maple syrup
From your pantry
- 3 tbsp water
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
Each serving has about 270 calories, 5 g protein, 44 g carbs and 8 g fat, and costs about $1.10 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. Put the coconut oil in an 8-inch square baking dish and set it in the oven for 2 to 3 minutes, until .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 2 min 30 sec
the chia seeds and water in a small bowl and leave them 5 minutes to into a gel.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 5 min
Dolly’s tip: This gel does the job an egg would, holding the oats together.the apple and it into small pieces, about the size of a blueberry.
Core. Coring means cutting out the hard center of things like apples, peppers or cabbage. That center is tough and woody, so it’s the part you throw away.
How you’ll know: What’s left is all tender flesh, with no hard, pale center.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
the oats, baking powder, cinnamon and salt together in a large bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Tilt the dish to coat it with the oil, then pour the rest of the oil into a medium bowl and in the oat milk, applesauce, maple syrup, vanilla and chia gel.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Pour the wet mix over the oats, add the apple and until combined, then spread it evenly in the dish.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
35 to 40 minutes, until at the edges and firm in the middle.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 35 min
Let it cool 15 minutes so it firms up, then cut into 6 squares. It keeps 4 days in the fridge.
Timer: 15 min
Dolly’s tip: It’s soft when hot and sliceable once cool.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
