As much as we love our standard bowl full of mush, it is nice to have a change. And when that change borders on dessert, it's most certainly a welcome one! This baked oatmeal, unlike a true dessert, does not have copious amounts of butter and sugar, but the flavor begs to differ. The oats are moistened with applesauce and plain yogurt for a healthy note. I use my homemade applesauce and I strongly urge you to do the same:) The oatmeal is spiced with a bit of cinnamon and served warm with toasted nuts, dried fruits and a good pouring of warm milk. With the cool temperatures outside, this is a lovely thing to wake up to. Not to mention if you make it the day before, you can give yourself a few more minutes under the covers before it needs to be reheated.
*Note-- Oatmeal can be baked 1 day ahead, covered and chilled. Blot any excess moisture from the surface, cover with foil, then reheat in a 325º F oven until warmed through, about 15 minutes.
3 cups rolled oats
2 Tablespoons granulated sugar
1/4 cup packed light brown sugar, divided
2 teaspoons baking powder
1 3/4 teaspoons ground cinnamon, divided
3/4 teaspoon kosher salt
1/2 cup applesauce
1/2 cup plain yogurt (low-fat is fine)
1/2 cup whole milk
1/4 cup safflower oil or 1/4 cup (4-ounces) unsalted butter, melted
2 extra large eggs
2 teaspoons vanilla extract
Preheat the oven to 350º F. Lightly grease an 8 x 8-inch baking pan or dish. In a small bowl, combine 2 tablespoons of light brown sugar and 1/4 teaspoon cinnamon; set aside.
In a large bowl, combine the oats, granulated sugar, remaining 2 tablespoons of the brown sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt. In a separate medium bowl, whisk together the applesauce, yogurt, milk, oil/butter, eggs, and vanilla. Pour the wet ingredients over the oat mixture and stir until completely combined. Pour the oatmeal into the prepared dish. Sprinkle the top with the brown sugar-cinnamon mixture. Bake for 30-40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and transfer to a baking rack to cool until warm, about 20 minutes. Cut into 6 rectangles or 9 squares. Serve warm with toasted nuts, chopped dried fruit, and warmed milk poured over top. Enjoy!
Source: Adapted from Gourmet, December 2007