A twist on oatmeal

This was my breakfast this morning: a big batch of “avena” which is a type of grain, like oats, that they use to make a hot breakfast cereal. They add milk and sugar, cooking it slowly so it thickens to the consistency of oatmeal.

Then they add a multigrain cracker and top it with cinnamon. It’s really delicious and got me thinking about all of the breakfast recipes I have saved to try when I get home…

one of which is for a baked peanut butter and apple oatmeal.

Baked Peanut Butter Apple Oatmeal

(by Reeni)

butter, for greasing pan or baking spray
2 cups rolled oats (long cooking) or steel-cut oats
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon sea or kosher salt
2 cups milk
1/2 cup creamy peanut butter
1 cup apple, peeled and diced small
2 tablespoons chopped walnuts

1. 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.

2. 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.

3. 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.

Makes 6 servings


I can’t wait to try this recipe. Anything with apples, cinnamon and walnuts is at the top of my list to eat when I get home!

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