Welcome, October! While autumn arrived a few weeks ago, the cooler weather has just recently arrived. We’ve had temps down around 50 each morning while the afternoon temps are making it to the mid-70s. With low humidity, the days are just glorious! I can easily say that this is my favorite time of year! The leaves are slowly beginning their change to gorgeous yellows and oranges.
I have been enjoying some recipes found in the new THM cookbook, Trim Healthy Table. I was looking through it the other day wanting something new for breakfast. I found one for baked oatmeal, but realized that I could personalize it by making a few changes. I love anything apple and pumpkin this time of year, and since we still have some apples from an orchard we went to a few weeks ago, I decided to make an apple baked oatmeal dish. I was totally amazed at how moist it was! Absolutely delicious!
- 4 large eggs
- 2 c. low-carb flour blend (I use my own mix of oat flour; almond flour; and ground flax)
- 1-1/2 c. almond milk
- 3 tbsp. pyure
- 2 heaping tsp. ground cinnamon
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 tsp. caramel flavoring
- 1 medium apple, peeled and grated
- plain Greek yogurt
Lightly coat a 9×9 baking pan with coconut oil. Whisk the eggs well in a large bowl. Add all the other ingredients except for the apple and mix well. Add the grated apple and stir until just mixed. Pour into greased baking pan and bake at 350 degrees for about 25-30 minutes or until a toothpick comes out clean. Cut into 6 pieces. Serve each with Greek yogurt or a squirt of canned whipped topping!