Tonawanda News

September 29, 2013

HAYNES: Use up fresh fall apples in oatmeal

The Tonawanda News

Tonawanda News — It’s not often that I find a recipe I like so much — and is so easy and quick to make — that I make it again, right off the bat.

I ended up with a ton of fresh, tart, green apples in my community-supported agriculture share a couple weeks ago. Don’t ask me what variety they were. Our farm — I go in on a Becker Farms share with writer Jill Keppeler — doesn’t always tell us, and I, to be honest, don’t always care.

I don’t particularly like eating out of hand the more tart apples, so I searched around for a recipe. Sure, I could make an apple pie, but I wanted to try something new, something not quite so loaded with sugar.

I found a recipe for a baked apple oatmeal that, while not completely devoid of sugar, didn’t make me feel quite so guilty when I scarfed some down after dinner or for breakfast the next morning. 

And that’s the beauty of this recipe, it could work for either. I imagine heating it up and serving it with a scoop of vanilla ice cream or some creme fraiche would make for a nice dessert, something akin to an apple crumble.

Feel free to add more or less chopped apples and/or pecans — or walnuts as the original recipe calls for. Play around with the variety of apples you use. Try adding raisins or other dry fruit, or maybe even try tweaking the spices, adding in nutmeg, cloves, allspice and/or ginger in place of or in addition to the cinnamon the recipe calls for. Jill suggested using rum extract in place of vanilla extract for a different take. 

Also, make sure to use the real-deal, good maple syrup in this recipe. None of that stuff that comes in a bottle shaped like a woman’s body.

I made this recipe up on a Sunday morning, pretty quick and easy, and the leftovers kept nicely in a covered Pyrex dish so I had a nice, hearty breakfast the next handful of mornings. Leftovers microwave just fine.

And as soon as that first batch was done, well, I already had everything on hand to make a second batch.

So go ahead, put those fall apples to a good — and delicious — use.

Baked apple oatmeal

2 cups old fashioned oats

1/4 cup light brown sugar

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1 egg, lightly beaten

1/4 cup maple syrup

11/2 cups milk

11/2 tablespoons melted unsalted butter

1 teaspoon vanilla extract

4 ounces apple sauce

1/2 cup chopped pecans

2 tart apples, cored, cut into 1/4 inch dice

Before you do anything, go ahead and melt your butter so that it has time to cool off before you whisk it in with the other ingredients. You don’t want to accidentally scramble your eggs.

Preheat oven to 350.

Mix oats, brown sugar, baking powder, cinnamon (or other spices) and salt together in a large bowl.

In a separate bowl, whisk together your wet ingredients.

Add wet ingredients to oats mixture and thoroughly mix.

Stir apples and pecans into oats batter. Pour batter into buttered 8-by-8-inch glass pan.

Bake for 35 minutes or until the oatmeal is set and slightly golden brown on top.

— Adapted from

Contact Sunday Lifestyle editor Danielle Haynes at 693-1000, ext. 4116 or follow her on Twitter @DanielleHaynes1.