On this episode of Tree to Table, we’re back at the Explore More Discovery Museum kitchen in downtown Harrisonburg, working with some of our crisp Granny Smith apples. Our host, Sarah Golibart Gorman of Friendly City Foodie, is combining warm spices and fresh fruit to create a delicious Baked Apple Cardamom Oatmeal!
The Granny Smith offers a distinctive combination of tart, citrusy notes with a sweet, crisp bite, and with one of our 10-pound gift boxes, you’ll have plenty leftover for snacking or to use in another dish! Whether enjoyed warm from the oven or reheated throughout the week, this baked oatmeal turns simple ingredients into a comforting meal to start to your day.
Baked Apple Cardamom Oatmeal Ingredients:
- 2 eggs
- 2 1/2 cups of milk (or plant-based milk)
- 1 cup maple syrup (or honey or brown sugar)
- 2 teaspoons salt
- 1 teaspoons baking soda
- 1 tablespoon vanilla extract
- 1 teaspoon ground cardamom
- 1 stick (8 tablespoons) butter (or coconut oil), melted
- 6 cups quick oats
- 4 tablespoons ground flax seeds (you can grind your own or purchase them already ground)
- 2 apple, diced into 1/2 inch cubes
- 1 apple, sliced into half moons (for topping
- 1/2 cup chopped pecans, toasted
Cooking Instructions:
- Preheat oven to 350 and grease a 9x13 baking dish with butter or coconut oil.
- When the oven is nearly preheated, add the chopped pecans to a baking sheet and toast. Check at 5 mins, if their color is not deepening and they’re not smelling toasty enough, continue toasting in 2 min increments, making sure they don’t burn.
- In a medium bowl, whisk the eggs with a fork like you’re making scrambled eggs. Add milk, maple syrup, salt, baking powder, vanilla, cardamom, butter, oats, flax, cubed apples, and toasted pecans. Stir to combine.
- Pour the batter into your prepared baking dish. Bake for 40-45 mins, until golden brown and fully set (not jiggly).
