Maple Cinnamon Apple Pear Baked Oatmeal Breakfast Casserole Recipes

MAPLE-CINNAMON BANANA-PEAR BAKED OATMEAL WITH WALNUTS

Steps:

• Preheat the oven to 375° Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.
• Arrange the banana slices in a single layer on the bottom of the ceramic dish. Top with the pears, 1/4 teaspoon of the cinnamon, 2 tablespoon of the maple and cover with foil.
• Bake 20 minutes, until the bananas get soft.
• Meanwhile, in a medium bowl, combine the oats, half of the walnuts, baking powder, 1/2 teaspoon cinnamon, and salt; stir together.
• In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.
• Remove the fruit from the oven, then pour the oat mixture over the baked fruit.
• Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
• Sprinkle the remaining 1/4 teaspoon cinnamon and walnuts over the the top.
• Bake the oatmeal for about 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

MAPLE CINNAMON BAKED OATMEAL

Steps:

• Preheat the oven to 375F.
• Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
• Add the overripe bananas to the bottom of a mixing bowl, and mash them with a fork.
• Add the applesauce, maple syrup, 1 tsp cinnamon, baking powder, salt, and vanilla extract, and stir to combine.
• Add the milk. Whisk together.
• Add the oats. Fold in.
• Pour the mixture evenly into the baking dish.
• In a small bowl, combine the remaining 1/4 tsp cinnamon with the 1 tsp sugar. Sprinkle this mixture evenly on top of the oats.
• Bake at 375 for 35 minutes.

MAPLE-CINNAMON APPLE & PEAR BAKED OATMEAL BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375'F. Lightly grease a 2 quart casserole dish.
• In a large bowl, combine rolled oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.
• In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.
• Pour the liquid mixture over the oat mixture and stir until combined. The mixture will be soupy. Stir in the apples and pear.
• Spoon the oatmeal into the casserole dish and smooth out the top. Sprinkle the walnuts on top and gently press them down into the oatmeal with your hands.
• Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.
• Cool the oatmeal for 5-10 minutes before serving. Enjoy with a splash of almond milk and drizzle of maple syrup if desired.
• Cool the oatmeal completely before wrapping it up and placing it in an airtight container. It will keep in the fridge for 5 to 6 days or in the freezer for 2 to 3 weeks.