Ingredients
2 cups rolled oats
1 cup quick cooking oats
1/4 cup flax seeds
1/3 cup brown sugar
2 1/2 teaspoon cinnamon {divided}
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt
2 cups whole milk
1 cup unsweetened applesauce
1/2 tablespoon vanilla
2 tablespoons maple syrup
1 teaspoon lemon zest
1/4 cup butter, browned
1/2 cup toasted pecans, chopped
3 apples, chopped
Preparation
Preheat your oven to 350F degrees, and chop your apples with skin on into 1 – 1/2 inch chunks.
Set a 9 inch cast iron skillet over medium heat on your stove top and melt the butter; increase the heat to medium-high and allow the butter to brown in the pan until fragrant and golden. Once browned, immediately reduce heat to medium, add in the apples, maple syrup, lemon zest & 1/2 tsp of cinnamon. Stir mixture with a heatproof spatula or wooden spoon to evenly coat the apples and cook for 3-5 minutes over medium heat or until tender. Stir in the pecans, gently tossing to coat with everything else – set aside.
In a large mixing bowl, stir together rolled oats, quick oats, flax seeds, brown sugar, cinnamon, nutmeg, cloves and salt. Add in milk, applesauce and vanilla; stir until everything is well mixed. Next, pour in the cooked apple mixture from the skillet and stir to combine. Pour mixture back into the skillet.
Sprinkle the top with a little bit of brown sugar {don’t skip this part because it really makes for the most delicious, crunchy, caramelilzed top to your oatmeal}, and bake for 35-40 minutes or until thick and golden brown on top. Remove from the oven and allow to cool for 5 minute or so in the skillet.
Serve warm with additional milk or whip cream.
