Baked Apple Oatmeal

An ideal Saturday morning sounds like this: getting up before the rest of the world, well-rested, and venturing out to my vegetable garden to greet the birds and worms under the warm sun. Post weed-pulling, it's back to the kitchen for a good breakfast and the sounds of WXPN's Sleepy Hollow. A close second is a rainy, late winter-early spring morning in the kitchen with Sleepy Hollow, something to read, and this baked apple oatmeal.

Oats, nuts, maple syrup, and spices. By now you've noticed that they're quite common in my recipes. There's the obvious reason, they're delicious, but the more practical explanation is that I always have them on hand. If you have been baking with me these past few weeks then you have these essentials in your kitchen cabinets as well, and whipping up this baked oatmeal will be a piece of cake.

Homemade Granola

About once every week or two my kitchen turns into a granola factory. I started making my own granola in December 2010, soon after I got hooked on Chobani's plain yogurt. All-natural, no fat, no cholesterol, and 18g of protein per serving. The only catch? If you've ever tried plain yogurt, I bet you've made the sour face. It's tangy, for sure. So, I top off a bowl with a handful of fresh fruit and homemade granola. 

I've seen a number of homemade granola recipes and although they each have their own twist, the basic ingredients are the same. The recipe you will find below will give you a basic, slightly sweet 'nola that you can adjust to your taste buds. 

The beauty of this recipe is that it's safe to play with. You're essentially toasting the oats so you don't have to worry about a food chemistry nightmare.