Sometimes you just need breakfast for dinner, but when I serve this, my kids think I’m giving them cake for dinner.  Tricky, tricky.  I realize that the words “stewed apples” do not sound appealing.  To me, it brings to mind middle school tray lunches with stewed tomatoes.  Yuck.  Do not be put off.  Stewed apples are really just like warm, cinnamon-y applesauce that is the perfect accompaniment for this baked oatmeal.  Feel free to switch it up and serve it with any other fruit or a nut butter spread on top instead.  I experiment with this recipe a lot, adding flax meal, subbing applesauce for oil, switching out the sweetener, or adding nut butter to the ingredients.  It has always turned out well, and seems to be fool proof.  

Carrot Cake Baked Oatmeal with Stewed Apples:

3 cups rolled oats

1/2 cup brown sugar

2 tsp cinnamon

2 tsp baking powder

1 tsp salt

1 cup milk

2 eggs

1/2 cup butter, melted

2 tsp vanilla

3/4 cup dried cranberries or raisins (optional)

2 carrots, shredded (about a cup, unpacked)

For topping:

3 apples, diced.

1/2 tsp cinnamon

Mix all ingredients together and spread in a buttered 9X9 pan.  Bake at 350 for 40 minutes. Meanwhile, simmer the diced apples and cinnamon with a splash of water.  Leave the lid on so the apples cook down and don’t burn.  Stir occasionally.  Serve a slice of warm oatmeal with a scoop of apples over top.