Michell Janah, the executive sous chef at the Cancer Treatment Centers of America, shares her recipe for the apple pecan baked oatmeal.
Servings: 6
2 cups rolled oats (not quick cooking)
½ c. light brown sugar
½ c. toasted pecans
1 tsp. baking powder
4 tsp. cinnamon
½ tsp. salt
2 large eggs
2 cups fat-free milk
1 tsp. vanilla extract (or flavor of choice)
¼ cup melted butter
2- Honey Crisp Apples or tart/semi-tart apples of choice—peeled and cut into small chunks
1 tsp. butter (for sautéing apples above)
Pan roast apples in a small sauté pan with 1 tsp. of butter. The apples should still be crisp but with caramelized coloring. Sprinkle apples into the bottom of a 8” baking dish coated in pan-spray.
In a mixing bowl combine oats, brown sugar, pecans, baking powder, cinnamon, and salt. Toss to coat.
In another mixing bowl combine the eggs with the milk and vanilla until well combined.
Add the milk mixture to the oats mixture along with the melted ¼ cup of butter. Let sit for approximately 10 minutes—stir and pour over apples in baking dish. Bake for 30-35 minutes, until top is golden and oatmeal is set. Enjoy!
