‍Baked oatmeal is still one of my all-time favorite breakfasts! They look and feel like mini oatmeal cupcakes, but are filled with whole-grain oats.

I have been busy trying to come up with some new varieties. Sometimes, I sit and scroll through dessert recipes, trying to find ways to turn them into a healthy oat breakfast.

This recipe is only a small update or more of an alternative. Previously, I've made a Caramel Apple Baked Oatmeal; however, it featured caramel sauce. This time, I came across mini soft caramel bits at the grocery store. Melty, soft, sweet. So, naturally I added some diced apples. Perfect! A match made in heaven.

A little baking on Sunday and weekday breakfasts can be taken off your to-do list!

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Ingredients in Caramel Apple Baked Oatmeal

• Coconut Oil or Butter
• Applesauce
• Brown Sugar
• Maple Syrup
• Vanilla
• Eggs
• Baking Powder
• Cinnamon
• Milk
• Old-Fashioned or Rolled Oats
• Caramel Bits (or chips)
• Optional: Protein Powder

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BAKED OATMEAL TIPS

• There are so many possible flavor combinations! Add some chopped pecans, almonds, or white chocolate chips.
• Adding a bit of oil (coconut or vegetable) provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
• Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. 
• Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
• Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.