Breakfast, Oatmeal, Recipes

Apple Cinnamon Baked Oatmeal

Easy and always enjoyed, this apple cinnamon baked oatmeal is almost constantly in our fridge! My toddler can’t get enough, and the adults in our house think it’s pretty tasty too.

Easy and always enjoyed, this apple cinnamon baked oatmeal is almost constantly in our fridge! My toddler can't get enough, and the adults in our house think it's pretty tasty too. 

Baked oatmeal is standard in my house. My toddler takes his breakfast to school everyday, and it’s a great choice because it’s a) made in bulk, b) pretty healthy, c) pretty filling, d) a pretty much guaranteed hit. I almost wanted to make that a quiz by adding “e) all of the above” but it’s too early for quizzes, is it not? *insert laughing/crying emjoi here* Ha! Anyways this Apple Cinnamon Baked Oatmeal is a recipe I’ve made time and time again. Last time, I finally got it together enough to take a few pics for the blog!

Easy and always enjoyed, this apple cinnamon baked oatmeal is almost constantly in our fridge! My toddler can't get enough, and the adults in our house think it's pretty tasty too. 

I’ve tweaked the original to suit our tastes, and let me tell you… this baked oatmeal is absolutely delicious! Just a few things I want to mention:

  1. The binder in this recipe is made out of flax. Yes, flax. You can use regular eggs if you like, but flax eggs work equally well in recipes like this, so why not? It’s a step towards a vegan and/or allergy friendly recipe, which I always appreciate.
  2. You can choose your milk and fat. Sounds weird, but use whatever you like! Regular milk, almond milk, soy milk… anything goes! Same with the fat (by this I mean butter or oil). I like to use a little butter plus a little applesauce. I wouldn’t recommend all applesauce due to the texture and taste.
  3. As it is written, this recipe is for apple oatmeal. However, you can use many other fruits. Pears! Berries! Bananas! Dried fruit! The sky is the limit.

Easy and always enjoyed, this apple cinnamon baked oatmeal is almost constantly in our fridge! My toddler can't get enough, and the adults in our house think it's pretty tasty too. 

As you can tell, I use lots of apples in this oatmeal but add them to your preference. Sometimes I will grate the apples so my son eats more, but I do like him to eat various textures and try things on his own without having  them hidden so I don’t always do that. He eats this oatmeal with his cute little chubby fingers at school, but I like to eat it in a bowl, with a spoon. 🙂 I enjoy spreading some natural peanut butter on top, warming it up for a minute in the microwave, and then pouring some vanilla almond milk on top. Soooo good! Enjoy, friends!

one year ago: Mocha Oatmeal Cookies 
two years ago: Grapefruit-Walnut Sheet Cake 
three years ago: Caesar Salad with Fried Chickpeas
four years ago: Chili Relleno Casserole
five years ago: Baked Jalapeno Popper-Ranch Dip
six years ago: Fried Eggs on Pesto Parmesan Toast
seven years ago: Mini Meatloaf

Apple Cinnamon Baked Oatmeal

  • Servings: 10
  • Print

adapted from Mel’s Kitchen Cafe

Ingredients:

  • 2 tablespoons ground flaxseeds + 5 tablespoons water (or 2 eggs)
  • 2 1/2 cups milk, any type
  • 2 tablespoons neutral oil (canola, coconut) or butter, melted and cooled
  • 2 tablespoons unsweetened natural applesauce (or additional 2 tablespoons oil or butter)
  • 3 cups old-fashioned oats
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup brown sugar, packed
  • 2 large apples, such as Gala or Fuji, diced or grated

Directions:

Grease a 9×13 pan with cooking spray. Preheat oven to 325 degrees F.

In a small bowl, whisk together ground flaxseeds and water to make an “egg.” Set aside for 5 minutes to combine and thicken.

In the meantime, whisk together milk, oil, and applesauce in a large measuring cup. In a large bowl, stir together oats, baking powder, cinnamon, nutmeg, and brown sugar. After flax is thick, fold in flax “eggs.” Pour wet ingredients into the dry ones, then stir to combine. Fold in apples, then pour into prepared pan.

Bake for 35-40 minutes or until cooked through.

Serve warm or room temperature, with milk or maple syrup on top. A dab of peanut butter is also delicious!

Notes:

I usually make this with 2% or skim dairy milk, or plain or vanilla unsweetened almond milk.

Instead of the cinnamon and nutmeg, sometimes I use an equal amount of pumpkin pie spice.

For the apples, you can peel them if desired, but I don’t. #lazy But, sometimes I do grate the apples so my toddler eats more of them. Haha! Other fruit works in this recipe too, like berries (keep ’em frozen til you stir them in!) or sliced bananas.

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Breakfast, Oatmeal, Recipes

Fantastical Food Fight: Everyday Stovetop Oatmeal

Everyday stovetop oatmeal… don’t settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it’s practically hands free, so you can make it while you’re getting the rest of your day in order. 

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

When I saw that the Fantastical Food Fight theme for January was oatmeal, I may have squealed. You see, I love oatmeal SO much. I agonized over what I was going to make for this fun event. A new baked oatmeal recipe? A new overnight oat recipe? Finally try my hand at savory oats (that my husband thinks sound disgusting)? But then I talked some sense into myself. Don’t make it complicated! Many days I just make a bowl of oatmeal on the stovetop. And I’ve never shared my method on the blog! Perfecttt!

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

I know you can make oatmeal in the microwave, or you can use those instant oat packets, or even use those fancy single serving tubs. There’s a time and a place for all of those (I keep instant oats at work for emergencies, for instance). But most days? I make a quick batch of my everyday stovetop oats for breakfast. My son LOVES oatmeal mornings and so do I. What I love about these oats is how easy they are–literally dump, stir, cook, forget it (set a timer)! I let these oats cook on my stove when I’m running around the house getting ready in the morning… and they are so simple and pretty much foolproof. I also love how creamy they are! Half milk, half water is my preferred liquid ratio for taste and creaminess. I also add some chia seeds and the consistency is so great! I know it’s weird to say oatmeal is luxurious, but these oats are! Lastly, I love how these oats are the perfect vehicle for your favorite toppings. You can find an ultimate list of oatmeal toppings in the recipe notes below, but for starters… here are some of my favorite combos. Fresh blueberries, sliced almonds, and a touch of brown sugar. S’mores. Peanut butter and strawberry jam. Sliced bananas, sliced almonds, toasted coconut, and maple syrup. Fresh strawberries, almond butter, and honey. The possibilities are endless! The toppings in the pictures are diced Bosc pear, sliced almonds, and dark brown sugar. SO good. Enjoy, friends! Hope you hop on my oatmeal bandwagon. 🙂

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

one year ago: Annette’s Layered Chicken Enchiladas
two years ago: Amish Cheeseburger Soup
three years ago: Healthy Tropical Banana Muffins
four years ago: Cranberry Steel Cut Oats with Caramelized Pears
five years ago: Mexican Cornbread Pot Pie
six years ago: Lasagna Soup
seven years ago: Whole-Wheat Corn Bread

Find more oatmeal recipes at the link below!

Everyday Stovetop Oatmeal

  • Servings: 1
  • Print
Ingredients:

  • 1/2 cup milk*
  • 1/2 cup water
  • 1/2 cup old fashioned oats
  • 1 teaspoon chia seeds**
  • 1/2 teaspoon cinnamon
  • any desired toppings***

Directions:

Combine milk, water, oats, chia seeds, and cinnamon in a small saucepan. Stir to combine.

Cook over medium heat, uncovered, for 7-10 minutes. Do NOT stir… resist the urge! Stir only when the oatmeal starts bubbling, usually about 6-7 minutes on my stove. Allow to cook until oatmeal reaches desired consistency.

Remove from heat and immediately transfer oatmeal to a bowl. Add desired toppings and enjoy!

Notes:

Recipe as written serves one adult. You can scale it up to serve more, or scale it down if the serving size is too big for you. When I’m making some for my toddler as well, I add an extra 2 tablespoons oats, 2 tablespoons milk, and 2 tablespoons water. It doesn’t sound like much but makes enough for him (and he probably gets a little of my portion as well).

*MILK… I usually have both dairy milk and almond milk in my fridge, so this oatmeal works with either. I usually use skim or 2% milk OR unsweetened regular or vanilla almond milk. Any kind of milk should be fine.

**CHIA…The chia seeds help thicken the oatmeal and give it a great consistency. A similar consistency can be achieved with flax or hemp seeds, but I wouldn’t substitute nuts in this step. But you can add them as a topping.

***TOPPINGS…

  • Fruit: I prefer fresh fruit instead of frozen in my oatmeal. Frozen blueberries or cranberries are the exception–just add them at the beginning of the cooking time. My favorite fruits for oatmeal include: any berries, sliced bananas, diced peaches, diced pears, and grated apples. Sauteed apples are good too, but usually too time consuming for busy mornings.
  • Dried fruit: Any kind! Soak them in the cooked oatmeal before eating. It’ll change your life!!
  • Jam: Any kind! Usually when I add jam I find I don’t need other sweetener.
  • Nuts: Any kind! Sliced almonds are my go-to.
  • Nut butter: Lots of people love nut butter in oatmeal… I personally am a little iffy on it because it feels too heavy. I can occasionally do a little peanut or almond butter with sliced bananas, or with jam for a pb&j twist.
  • Coconut: Bonus points if it’s toasted… sometimes I toast extra for a recipe so I can have some on hand for oatmeal.
  • Chocolate chips: A fun indulgence… usually means I don’t need any other sweetener, or just a tiny bit.
  • Sweetener: I like about 1 teaspoon of brown sugar, honey, or maple syrup in my oatmeal. My husband uses more like a tablespoon, and I don’t give our toddler any most days. You do you!

Breakfast, Oatmeal, Recipes

S’mores Oatmeal

Creamy oats topped with your favorite campfire dessert… S’mores! What could be a better way to wake up?

Creamy oats topped with your favorite campfire dessert... S'mores! What could be a better way to wake up?

looove oatmeal for breakfast. No matter the weather, I could eat oatmeal almost everyday (and sometimes I do!). Sometimes I like them cold (yay overnight oats!), and sometimes I like them hot (made with milk and topped with berries and almonds)… and sometimes I like them baked (but not in the pot nine days old #thankyouverymuch).

Creamy oats topped with your favorite campfire dessert... S'mores! What could be a better way to wake up?

Flahavan’s recently sent me a fun little oat-licious care package that included a box of their famed Irish Oatmeal and some packets of quick-cooking steel cut oats. Both were DELICIOUS! There’s something to be said about enjoying oats from Ireland made by a family who has been in the oat business for over 200 years. I think these people know oats! And what Flahavan’s is known for is their flaked oats that cook up fast (only three minutes on the stovetop!) and creamy as can be. Thank you, Flahavan’s, for letting me try your amazing oatmeal! Now I know what all the hype with Irish oats is… and I’ll be seeking them out. If you’re curious, you can find out where to buy them yourself here.

Creamy oats topped with your favorite campfire dessert... S'mores! What could be a better way to wake up?

Naturally, I had to fancy up my first bowl of Flahavan’s oats. Since Ben was out when I made my morning oatmeal, I decided to top my oats with a combo that only I would enjoy… S’MORES! Ben does like s’mores, but s’morifying other recipes isn’t really his jam… oh well, more for me! So I wasn’t basically eating dessert for breakfast, I chose to be intentional about the amounts of marshmallows and chocolate chips I added to my oatmeal. That way I didn’t go overboard! Is this is a bowl of oatmeal I’d eat everyday? No, probably not. But it’s a fun treat! The best part is that these oats cook up in just a few minutes and are the absolute creamiest oats I’ve ever tasted! I think some of that is the marshmallows stirred into the hot oats, but it is also the Irish oats doing their thing. 🙂 Hope you enjoy!!

one year ago: Bacon, Potato, and Egg Casserole
two years ago: Cheesy Taco Muffins
three years ago: Coconut Curry Popcorn
four years ago: Guacamole Salsa
five years ago: Bread Machine Cinnamon Rolls with Maple Icing
six years ago: Sausage Egg Apple Strata

S'mores Oatmeal

  • Servings: 1 but can be easily scaled up
  • Print

Ingredients:

  • 1/2 cup milk
  • 3/4 cup water
  • 1/2 cup Flahavan’s Irish Oatmeal (or other old-fashioned oatmeal)
  • dash of cinnamon
  • dash of vanilla
  • 15 mini marshmallows, divided
  • 1 tablespoon graham cracker crumbs, divided
  • 1 tablespoon sliced, toasted almonds
  • 1 tablespoon mini chocolate chips

Directions:

Combine milk, water, Flahavan’s Oats, and cinnamon in a small saucepan set over medium-high heat. Stir and bring to a boil. Reduce heat to low and cook until liquid has absorbed, about 2-3 minutes. Remove from heat and stir in vanilla and half of the marshmallows and half of the graham cracker crumbs. Stir until melted, then transfer to a serving bowl. Top with remaining marshmallows, graham cracker crumbs, almonds, and chocolate chips. Enjoy immediately!

Disclosure: I received samples of Flahavan’s Irish Oatmeal to try. However, I was not required to blog about them or provide positive feedback. I was not compensated in any other way. The thoughts expressed above are entirely my own. Thanks to Flahavan’s for some great oats! 

Breakfast, Oatmeal, Recipes

Salted Caramel Mocha Overnight Oats for #Choctoberfest

Dress up your oatmeal to taste just like your favorite fall mocha… and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own.

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oatmeal and coffee… these two items have filled my plate, err bowl and mug, since #BabyVolde was born in May. Breakfast is important, yo. Oatmeal is a healthy breakfast choice for anyone, and there is some anecdotal evidence that it helps with milk supply for breastfeeding moms. So I’ve tried to eat a bowl most days because it can’t hurt, right? And I love oatmeal so there’s that too. 🙂

You know what else I love? Coffee. Mmm, coffee! I’m drinking some now, actually. I think coffee has become more important lately since baby life=not a lot of sleep for the parents. Our sleep journey has been up and down–the first two to three weeks, he wouldn’t sleep unless held. By about two months, he was pretty much sleeping through the night [don’t be mad!]. That lasted, with a few bumps in the road, until four months. Over the past month we’ve been on a downward spiral with lots of wakeups alllll night long. Womp womp. Oh well, things have got to get better soon, right? But until then… lots of coffee! A cup of coffee at home, a travel mug at work in the morning, maybe an iced coffee in the afternoon… just depends on the day. I’m not a crazy coffee drinker by any means but I do love my coffee more than I did before! So putting it in oatmeal was just the natural choice, along with chocolate for #Choctoberfest too! Don’t forget to enter the giveaway before Friday, btw!! 🙂

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

This isn’t my first rodeo with chocolate oatmeal, but it is the first time I’ve made overnight style. I know cold oats sound weird, but they are refreshing and it is great to not have to make breakfast in the morning! For this version, I paired the mocha base of the chocolate and coffee with a teensy bit of salted caramel. The result? Fabulous overnight oats like your favorite fall coffee beverage!

The sweet drink from coffee shops is certainly a treat, but dare I say that I like this version better? It’s not quite as sugary but still has that classic mocha + caramel pairing, with a hint of salt and a bit of indulgence to start your day. Salted Caramel Mochas have been my surprising go-to coffee shop order this fall [I used to be a PSL girl all the way], and now that I can enjoy those flavors in my oats, I am one happy girl! Hope you enjoy these as much as I have been! ❤

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oh, and I would be remiss if I didn’t brag on how good the Blacklisted coffee from Caveman Coffee Co. is. This small batch coffee is rich and flavorful. Sometimes dark roasted coffee is too intense for me, but I love this kind! They also sent some Cacao Butter for me to play with–I can’t wait to bust it out in the kitchen! So fun. Thanks to Caveman Coffee Co. for sponsoring this event! Please check them out on FacebookInstagram, and Twitter.

one year ago: Coconut Oil Dark Chocolate Chip Cookies
two years ago: Pumpkin Bagels
three years ago: Peanut Butter Apple Oatmeal Cookies
four years ago: 30 Minute Chicken Tortilla Soup
five years ago: Sweet and Sour Chicken
six years ago: Crispy Crunchy Chocolate Chip Cookies

Salted Caramel Mocha Overnight Oats

  • Servings: 2
  • Print

adapted from my base recipe for Maple Berry Overnight Oats

Ingredients:

  • 1/2 cup coffee – I used Caveman Coffee Co. Blacklisted
  • 1/2 cup milk
  • 6 tablespoons plain or vanilla yogurt
  • 1 cup old-fashioned oats
  • 2 tablespoons cocoa powder
  • salted caramel sauce – I used Trader Joe’s Fleur de Sel Caramel Sauce
  • mini chocolate chips

Directions:

In a medium bowl, whisk together coffee, milk, and yogurt. Stir in oats and cocoa powder. Divide between two bowls or mason jars, cover, and refrigerate overnight.

In the morning, top each serving with salted caramel and mini chocolate chips. I like it with about 1/2 teaspoon of salted caramel sauce and mini chocolate chips, but feel free to adjust quantities to your taste.

If I wanted to healthify this, I would make this date caramel sauce to use in place of the traditional caramel sauce. 🙂


Click below for more chocolate recipes!

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Pumpkin Quinoa Oatmeal Bake | thepajamachef.com #PumpkinWeek
Breakfast, Oatmeal, Recipes

#PumpkinWeek: Pumpkin Quinoa Oatmeal Bake

Pumpkin oatmeal meets quinoa in this hearty, healthy baked breakfast dish!

Pumpkin Quinoa Oatmeal Bake | thepajamachef.com #PumpkinWeek

Welcome back to#PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day on October 26th. This week, 17 food bloggers are sharing tons of yummy recipes, both sweet and savory. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board. Today I have a delicious breakfast to share with you. Baked oatmeal is one of my favorite breakfasts, and in the fall, this Pumpkin Pie Baked Oatmeal is one of my go-to choices. But you know me… I always want to try something new! And this something new is definitely a good thing! 🙂

Pumpkin Quinoa Oatmeal Bake | thepajamachef.com #PumpkinWeek

For awhile now, I’ve seen recipes using quinoa, barley, or farro as a pseudo-oatmeal. I’ve gotta admit though–while those recipes SOUND good, they also seem a little scary. Old breakfast habits die hard, I suppose. To ease my way into this breakfast madness, I decided to combine quinoa with oatmeal in a baked breakfast dish. I added tons of pumpkin pie spice and pumpkin puree to make this dish seasonally appropriate. It was such a hardship, let me tell you. Ha. Not at all!

Pumpkin Quinoa Oatmeal Bake | thepajamachef.com #PumpkinWeek

I should have known to always trust quinoa. And pumpkin. 🙂 This breakfast was so great! I enjoyed it a few ways–warm with cinnamon as pictured above, warm in a bowl with some Greek yogurt and maple syrup, and warm in a bowl with almond milk and some maple syrup and dried fruit. The bake is also hearty enough to just be cut and served at room temperature. I think it could be excellent with some peanut butter or even pumpkin butter spread on top. Mmmm! I’ll have to make it again soon. I always get good serving ideas after everything’s all gone. 🙂 Enjoy!

Pumpkin Quinoa Oatmeal Bake | thepajamachef.com #PumpkinWeek

two years ago: Chicken Enchiladas with Green Chile Sour Cream Sauce
three years ago: Apple Cinnamon Pancakes
four years ago: Oatmeal Scones

Pumpkin Quinoa Oatmeal Bake

  • Servings: 8
  • Print

adapted from my baked oatmeal

Ingredients:

  • 1/2 cup quinoa, uncooked
  • 1/4 cup canola or vegetable oil
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 egg
  • 2 1/2 cups old-fashioned oats
  • 3/4 tablespoon baking powder
  • 1/2 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 1/4 cups almond milk + more for serving
  • Greek yogurt, for serving

Directions:

In a small saucepan, cook 1/2 cup quinoa in 1 cup water according to package directions. Set aside to cool.

Preheat oven to 350 degrees and grease a 10 inch round casserole dish [a pie plate or square baking dish will work too, but cooking time may vary].

Meanwhile, whisk together oil, pumpkin, maple syrup, and egg. Fold in oats, baking powder, pumpkin pie spice. When quinoa has cooled down, add quinoa, vanilla, and milk, stirring to combine.

Spoon batter into prepared pan and smooth out if necessary. Bake for 30-35 minutes or until firm and golden brown.

Serve warm with almond milk or Greek yogurt, plus additional sweetener/dried fruits/nuts if desired.

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

Check out all the #PumpkinWeek Bloggers and their recipes:

Pumpkin Pie Cream Cheese Truffles by Love and Confections

Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla

White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake

S’mores Pumpkin Pie by The Spiffy Cookie

Homemade Pumpkin Puree by Happy Food Healthy Life

Pumpkin Mole by Curious Cuisiniere

Drunken Pumpkin Seeds by Life Tastes Good

Pumpkin Roll by A Day in the Life on the Farm

Pumpkin Lasagna by My Catholic Kitchen

Cinnamon Pumpkin Bread by Making Miracles

Pumpkin Quinoa Oatmeal Bake by The Pajama Chef

Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry