Tractors humming in the distance, the scent of coffee in the air, the word “mom” can be heard chiming down the hallway and then I see Tank’s little furry face and big brown eyes peaking over the side of my bed.
I’m home.
I admit, it feels good to be home. Although the last two weeks have been more magical than I ever imagined.
By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed. Thank you.
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I have many beautiful stories to share, mouthwatering recipes to unveil, and delightful new friends to introduce.
In the beginning, I felt so lucky to be chosen the 2013 DaVinci Wine Culinary Arts Storyteller. Now, I feel blessed.
More to come. Until then, here’s a new recipe to start your Autumn morning, or maybe, end your Autumn day.
Loads of Love and Delicious Wishes,
~Karista
Apple Pie Baked Oatmeal
Serves 4-6
4-6 small ramekins or one 8-inch baking dish, buttered
Ingredients
About 2 cups chopped apple (1-2 apples depending on size) I used our local honeycrisp apple but you can use whatever you have on hand.
2 cups organic rolled oats (if you choose to use steel cut oats be sure to soak them overnight before preparing)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon (and a little more for dusting apples)
½ teaspoon ground ginger
¼ teaspoon fresh grated nutmeg
½ cup dark brown sugar (or ¾ cup coconut palm sugar)
2 eggs, slightly whisked
1 cup milk
¼ cup California Olive Ranch extra virgin olive oil (I used Everyday Fresh)
Directions
Pre-heat the oven to 375F.
Whisk together the oats, baking powder, salt, cinnamon, ginger, nutmeg and brown sugar. In a separate bowl, whisk together the eggs, milk and olive oil.
Dust the apples with a little cinnamon. Cinnamon is a excellent spice for lowering blood sugar.
Combine the oat mixture with the egg mixture and then fold in the apples.
Ladle into buttered ramekins or baking dish. Add a small pat of butter on top of each filled ramekin or a few pats of butter on top of the oatmeal in the baking dish. Bake for about 25-30 minutes or until the baked oatmeal is mostly firm to the touch.
Serve warm… and if you like, drizzle a little maple syrup over the top.
Happy Harvest!
Welcome home Karista! I so enjoyed following your journey through Facebook. Your photos were gorgeous and made me want to hop on a plane! That photo above of you and Chef Ana could not be more adorable! OK…let’s talk about this oatmeal! It sounds divine…like dessert for breakfast! I’m pinning it now to make for breakfast tomorrow!
Thank you Caroline! So happy you loved all the pics. Honestly, I’m not sure my pictures truly captured the beauty of the Tuscan hillsides. Chef Ana was such a pleasure to meet and work with. She’s the Chef at the Villa and was so gracious to let me help her with a few recipes. So much fun! My family loves this baked oatmeal. Like apple pie, only a little healthier. 🙂
Welcome back, Karista! I can’t wait to hear more of your adventures. And I definitely can’t wait to make this scrumptious baked oatmeal!
Thank you Hannah! I’m loving your adventures in Eastern Washington! What a beautiful location. Sending you a big hug!!
What a beautiful post Karista. Nourishing oatmeal, good friends, wine… what more could you want?! I’m new to your blog but I’m loving all of your beautiful recipes and stories so far. Glad that you had a lovely holiday. Can’t wait to read more of your adventures (but for now, I’ll take a look through your lovely archives!). Thanks xx
Thanks for stopping by Laura! I’ll have to head over and browse your blog as well. 🙂 Delicious Wishes!
Oh my goodness what a darling photo of you and Chef Ana! I cannot wait to hear about all of your adventures!! Until then I’ll make this oatmeal and wait patiently. 🙂 Give Tank a big kiss and a scratch behind the ears for me!
Maria I had so much fun cooking with Chef Ana! What a delightful lady she is. I’ll be sure to give Tank kisses from you and lots of scratches behind the ears. 🙂
I LOVE the picture of you and Chef Ana! There is so much joy in your expression. Thanks for sharing! I can’t wait for the next post….
Complete and utter joy Sheri! It was a moment I will always treasure. I was having a hard time believing I was actually in Italy, cooking with an Italian Chef and eating the most dreamy food. 🙂 Lots of deliciousness posting soon. Hugs to you my friend!
YAY! You’re Back! We’ve been missing your recipes…this is one that will shake the grandkids out of their breakfast rut!
Odd thing – when this post appeared in my Reader, it had a disclaimer that read: By clicking this post, I declare myself to be of Legal Drinking Age. I wondered what on earth kind of alcohol you could be putting into BREAKFAST… Quite relieved that it was just because of a picture of a wine bottle!
Even though that’s odd, in and of itself 😉
Hahaha! Marie I have to have that little disclaimer on my blog when posting about DaVinci wine. Even though the recipe was breakfast. 🙂 Although a little mimosa with breakfast is always fun. Thanks for checking in! Hope all is wonderful in your neck of the woods.
Love the recipe, trying this morning for breakfast. Thanks for sharing.
You’re so welcome! Hope you loved the recipe. 🙂
So delicious! And great to see you having such a fun time 🙂
Thank you Ksenia! It was an amazing adventure. So beautiful and what lovely people I met. Hope you’re doing well and enjoying the autumn season!
I feel so out of it! I’m going to head over to FB and catch up on this amazing trip. A huge congratulations!
These little baked oatmeals are a great idea.
I gotta get back on the blogwagon!
ps – I won’t let my daughter read this post. I’m assuming it’s the USA side of the business requiring that disclaimer. Americans are a funny bunch.
cheers my dear! Welcome back to the Pacific Northwest. xx wendy
LOL! Yes, Americans do seem a bit uptight about the wine thing. I’m sure it’s the legalities of it all, so I have to add the disclaimer. The trip was amazing. I can’t wait to share all the pictures and recipes. Soon! Hope all is well on beautiful Orcas Island!! Hugs, K
Welcome home Karista! I can’t wait to hear all about your trip of course once you are over the jet lag. I have been following along on facebook and just lovely scenary and photos and ohh the food and wine! I would love to try these little apple and oatmeal bakes hot out of the oven. Have a super day. BAM
Anything apple pie oriented sounds delicious!
Hi Karista, a very big congrats on your win again. I saw on Instagram that you’d returned home and I’ve no doubt we’ll get to read much more on your amazing journey, the incredible food & wine, alongside all the beautiful recipes you’ve learnt too 😉
Good to see a recipe, Karista! These look great and I am indeed old enough to read it! Many congrats, of course!
Thanks Nick! LOL! Don’t you just love the rules and regulations here in the U.S. Yep, had to include that little blurb.
Warm and spicy flavor, chewy texture and perfectly cooked apples. I made this baked oatmeal in 6 ramekins, substituting Splenda for most of the sugar and also cutting the olive oil in half. I topped it with a half cup of skyr. It was truly delicious and satisfying! And at less than 300 calories (including the skyr) it fits perfectly in line with my weight-loss goals. I am looking forward to having the other servings later, and incorporating this comforting and nutritious breakfast into my lifestyle.
Hi Charlotte, Thank you for writing! I’m so happy you loved the Apple Pie Baked Oatmeal and tailored it to your dietary needs. It is a luscious and satisfying breakfast and one that my family enjoys as well. Wishing you all the best! Karista