I tend to jump to conclusions.  I decide whether or not I may like a recipe before I even try it, so I’ve probably missed out on a lot of really amazing things.  On the bright side, I usually love the dishes I make and rarely have one that bombs!  My friend gave me this recipe for baked oatmeal, and it sat in my recipe file forever.  She’s the same one who made me try the baked brie that I knew I’d hate (I didn’t) and the pumpkin chocolate chip cookies that are my obsession in the fall.  So after I finally tried this recipe, I realized I really need to trust her judgement and make everything she recommends — immediately!

Start the night before by mixing oats, water and yogurt.  I never have flavored yogurt on hand anymore.  Instead, I use plain greek yogurt and add a drizzle of honey and a splash of vanilla.  Oh, and make sure you use old fashioned oats.  If you accidentally use quick oats, they will break down way too much!

Mix it up, cover it with a tea towel and leave it out overnight (or at least 7 hours) on the counter.

In the morning it will look like this.

Add all the other ingredients and mix it up.  I normally pre measure everything the night before and have the apples chopped up and stored in the fridge.  That way, while the oven is preheating, I just melt the butter (or coconut oil) and mix up everything else, pop it in the oven and go back to bed!

Put it all in a greased 8×8 pan (or double in and use a 9×13).

Bake it for 35 minutes at 350 degrees or until it’s golden on top.

Let it sit out for about 5-10 minutes for the custardy bottom to set up.  Then serve!  I find this delicious warm, or just as yummy cold.  It makes a great recipe to bring to a morning coffee date or moms group.  Every time I take it someplace, I’m asked for the recipe.  So try it!  I bet you’ll like it!