Baked Raspberry Oatmeal

My childhood baby sitter (God bless her soul) was very serious about children starting off the day with a hot, hearty breakfast before school. So much so that my mom had to stop feeding me frosted flakes at home because once I was dropped off at the baby sitter's house and was forced to sit down to a warm bowl of instant oatmeal as a second breakfast. I quickly grew to hate oatmeal, or so I thought. I think it was more about it being instant oatmeal and not getting to have what I wanted more than my true dislike for oats. I mean if she would have offered me an oatmeal raisin cookie prior to the start of a school day, I don't think my seven year old self would have turned that offer down. While I now love to start my day with a hot breakfast, I had stayed clear of oatmeal in its warm, mushy, instant breakfast state until last year when I discovered 'A Cozy Kitchen' recipe via Pinterest. I have to admit it; I tried this recipe because it looked good. I really thought to myself, 'anything that looks that pretty has to taste good.' And guess what? It really does taste as happy as it looks. I've made this dish for several Sunday morning brunches and everyone has left with the requested recipe in hand. Here's what I learned from making this recipe:

1. Apples are better than bananas. In the original recipe, Adrianna (the blogger) uses bananas. I wanted something with a bit more crunch, because... well, I like crunchy things. So I swapped bananas for apples and haven't regretted it a day since.

2. Speaking of crunch, adding additional types of nuts is a-okay. I have been known to throw in a 1/2 cup of chopped pecans (my nut of choice) in the oat mixture to rave reviews.

3. Cutting all the butter out doesn't seem to hurt the recipe. In the theory of making better health choices, I have made this dish without sauteing the apples in butter or pouring the additional melted butter over the oats. The butter adds a richness that only butter can add, but I didn't feel like the dish was missing something when I left it out.

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Baked Raspberry Oatmeal

Ingredients:

1 tablespoon unsalted butter

2 granny smith apples, peeled and cut into 1/2 inch pieces

1 teaspoon and 1/2 cup brown sugar

2 teaspoons ground cinnamon, divided

2 cups rolled oats

1/2 cup slivered almonds, divided

1/2 teaspoon salt

1 teaspoon baking powder

2 cups milk

1 large egg

3 tablespoons unsalted butter, melted and slightly cooled

2 teaspoons vanilla extract

1 1/2 cups raspberries (frozen)

Yields: 6 servings

Prep Time: 30 minutes

Bake Time: 45 minutes

Directions:

1. In a small skillet, over medium heat, melt 1 tablespoon of butter. While butter is melting, toss apple pieces with 1 tablespoon brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon of nutmeg. Add apple mixture to skillet and cook for 2-3 minutes, or until apples are golden. Set aside.

2. Preheat oven to 375 degrees F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.

3. In a bowl, mix together the remaining cinnamon and nutmeg, oats, half the almonds, the brown sugar, salt and baking powder.

4. In another bowl, whisk together the milk, egg, half the melted butter and the vanilla.

5. Arrange the apple mixture in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining berries and almonds across the top.

6. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on top and serve. Enjoy!

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