Baked oatmeal is a special treat for breakfast and perfectly acceptable to eat at any and all hours of the day including for dessert!
Cubes of apple laced with peanut butter dominate every bite of this thick and creamy oatmeal with crunchy walnuts and warm notes of brown sugar and cinnamon.
Apples love peanut butter. In case you didn’t know. Apples and peanut butter? They both love oats. Win-win.
A sudden craving for oatmeal cookies came over me as I was whipping these up! The craving subsided after eating one of these cute little crocks full of soft oatmeal slightly reminiscent of a cookie.
The recipe as written is not overly sweet, if you like your oatmeal on the sweeter side bump up the sugar a little and add more milk so they won’t be too dry.
A spoon of jelly dolloped over the top or a drizzle of maple syrup can only make them better.
Cubes of apple laced with peanut butter dominate every bite of this thick and creamy oatmeal with crunchy walnuts and warm notes of brown sugar and cinnamon.
Ingredients
Instructions
- Preheat oven to 375 degrees F. Grease with butter or baking spray: 6 small oven-proof ramekins and place so they are not touching on a large baking sheet. Or grease an 8×8 inch deep-sided baking pan.
- In a large bowl mix oats, sugar, cinnamon, baking powder and salt together. Stir in milk. Microwave peanut butter 10 seconds and stir into mixture until well combined. Stir in apple cubes.
- Measure a 1/2 cup of mix into each ramekin, if there’s anything left in the bowl distribute evenly amongst the ramekins. Bake ramekins 20 minutes, an 8×8 pan 30 minutes. Garnish with walnuts and/or a dollop of jam. Best eaten right away, leftovers can be stored in refrigerator tightly covered 3-4 days, you may need to add milk to them after reheating as the oats continue to suck up the liquid as they sit.
Can this be made in the crock pot?
Hi Wendy! I haven’t tried it but I don’t see why not!