Sorry, oatmeal. You’ve had your day as beige porridge in a bowl. Frankly, we think you can do better, which is why we’re giving you a makeover that’ll take you from plain to full of pizzazz. In this recipe, we’re packing you full of nuts, apples, and cranberries, then baking you in the oven until you’re bouncy and cake-like. We’ll call you Oatmeal 2.0: better, bolder, and fully loaded.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Coconut Milk(ContainsTree Nuts)
Granny Smith Apple
Wash and dry all produce. Preheat oven to 375 degrees. Peel and core apple, then cut into ½-inch cubes. Roughly chop pecans. Grease a small baking dish or loaf pan with ½ TBSP butter. Melt remaining 1½ TBSP butter in a small bowl in microwave, about 20 seconds on high. TIP: Alternatively, melt butter in a small pan over medium heat.
In a medium bowl, combine brown sugar, baking powder, cinnamon, oats, cranberries, half the pecans, and a pinch of salt.
In a large bowl, whisk together 1 egg and 1 cup coconut milk (we sent more of both) until thoroughly combined.
Stir dry ingredients into wet ingredients until just combined. Pour in melted butter and gently stir to combine.
Spread apples in an even layer inside baking dish. Pour oat mixture over top, spreading to distribute. Sprinkle remaining pecans on top. Bake in oven until top is golden and oats have a firm, bouncy texture, 35-40 minutes. TIP: For a crispy crust, increase heat to 450 degrees 5 minutes before done.
Allow oat bake to cool 5 minutes after removing from oven. Divide between bowls, then dollop with yogurt and serve.