This is one of our favorite breakfast recipes and I’m so excited it’s now in my Wonder Oven repertoire (and yours)!  It’s eggless and does very well with substitutions (as far as the fruit and milk).  It was inspired by Baked Apple and Pear Oatmeal in the Oh She Glows Cookbook by Angela Liddon.  I make it family sized because we love it so much and because this food quantity fits perfectly in my large 5 quart skillet.  Another perk:  this larger quantity tidily uses a quart of almond milk and two single serving applesauce cups.  That said, feel free to half the quantity if wanted using a 2.5 quart skillet.

This recipe is a great way to use dehydrated apple slices!  Also, by using almond or other non-dairy milk I’m not concerned about needing to refrigerate the leftovers.  It’s delicious served with milk or all by itself!

Apple and Pear Baked Oatmeal

serves 12

Ingredients

4 1/2 cups regular oats

4 TBS brown sugar

4 tsp ground cinnamon

2 tsp baking powder

1 tsp ground ginger

1 tsp salt

1 tsp ground nutmeg

4 cups almond milk

1 cup (or 2 single serving cups) applesauce *

1/2 cup maple syrup

4 tsp. vanilla

2 cups dehydrated apple slices

1 cup diced canned pears

1 cup pear juice* (or any other juice or liquid – intended for rehydrating the apples)

 

Instructions

In a bowl, combine the oats, brown sugar, cinnamon, baking powder, ground ginger, salt and nutmeg.  After this dry mixture is combined, add in the dehydrated apple slices.  Separately, using a 5 quart skillet (or equivalent pot) combine the almond milk, applesauce, maple syrup, vanilla, diced pears and pear juice.  Cover with a tight fitting lid and allow to heat to boiling, while watching closely and stirring every once in a while.  Once boiling, the mixture will begin to bubble up and could overflow, so immediately turn the heat off.  Add in the dry ingredients, stirring, and allow the mixture to come to a boil once more with the lid on.  Turn off the heat.  Transport the entire skilled (with the lid on) into the Wonder Oven and allow it to bake for at least two hours or overnight if making for breakfast.

 

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Mix the dry ingredients

 

 

Combine the wet ingredients in a 5 quart skillet and cover with a tight fitting lid.  The lid needs to get as hot as the pot to help hold the temperature as it bakes.

 

 

Notice how it bubbled up after it came to a boil (see the lid).  Be sure to watch it carefully for this reason.  It would have overflowed if I hadn’t had the lid on it.

 

 

Add in the dry ingredients and bring the mixture to a boil one more time.

 

 

Transfer to the Wonder Oven to bake

 

After at least two hours or overnight (remember, it won’t burn!) ~  In this case, I left it to bake overnight and in the morning it was still nice and warm.

Delish!

 

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•  If dehydrated fruit is used in place of the pears add more liquid.  Add 1/2 cup liquid to each cup of dehydrated fruit.

 

• Each of these single serving applesauce cups yields about a 1/2 cup of applesauce.  When the goal is to use only what’s needed and not have ingredient leftovers, this is helpful!