Meal #1: 

Happy New Year!  The first meal I cooked in my Queens' kitchen in 2020 was the Amish Style Apple and Cinnamon Baked Oatmeal recipe from Mel's Kitchen Cafe.  I love steel cut and old fashion rolled oats for their taste as well as health benefits.

I started this blog to document every recipe I cook in my kitchen this year...the good, the bad and the ugly. Food and cooking are my passions and I'm turning to blogging in an attempt to share them.

Often I'll make a recipe and then take some notes (see below), and if worthwhile, try again.

I've made this recipe many times with Lizzie.  The most time consuming part for me, someone who has no knife skills, is dicing the apples.  Other than that, it's simple.  Lizzie usually helps by greasing the pan, arranging the apples, and mixing the dry ingredients.  She also has started cracking and whisking eggs!  We just make sure to wash her hands right after she's done!

If only the girls and I eat the oatmeal for breakfast, this dish can last about three days.  I've found when you eat it the next day, if you add a splash of milk and put the oatmeal in the microwave for about 45 seconds, it retains its moisture.  Otherwise, the oats dry out (This also could be attributed to the fact that I don't add butter or coconut oil as the recipe instructs).

AMISH-STYLE APPLE AND CINNAMON BAKED OATMEAL

INGREDIENTS

•  3 cups old-fashioned rolled oats
•  1 1/2 teaspoons baking powder
•  2 teaspoons ground cinnamon        3 teaspoons
•  1/4 teaspoon ground nutmeg           1/2 heaping teaspoon
•  3/4 teaspoon salt
•  1/2 cup lightly packed brown sugar (more to taste if you like things a bit sweeter)  One day I forgot the sugar and was pleasantly surprised by the outcome.  The girls also enjoyed it.  You probably could add a dollop of maple syrup for a bit more sweetness.
•  2 1/2 cups milk
•  2 large eggs
•  1 teaspoon vanilla extract
•  4 tablespoons butter or coconut oil, melted   I don't use any and it tastes great.
•  2-3 large tart, sweet apples (like Honey Crisp or Gala), peeled, cored and diced  I usually use Gala Organic apples and never have used less than 3.  We love apples, so I always make sure the entire bottom of the pan is completely covered.

INSTRUCTIONS

1. Lightly grease a 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray  (we use butter) and set aside. Preheat the oven to 325 degrees F (don't preheat the oven if making ahead of time and refrigerating overnight).  
2. With a peeler, peel the apples and then dice them.  Arrange them evenly over the bottom of the dish.
3. In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.
4. In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.
5. Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.
6. Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).
7. Bake for 35-45 minutes until the top is golden and the mixture is setup and not super jiggly. Using a 9 x 13 glass Anchor pan, it usually takes about 35 minutes in our oven.
8. Serve warm or at room temperature with a little milk poured over the top, if you want.