Ingredients
1 Apple (Granny Smith, Gala, Fuji, or Braeburn)
2 cups quick-cooking oats
1/2 cup Dried Cranberries or Raisins
1/2 cup Chopped Walnuts or Pecans (toasted)
1/2 cup Milk of your choice
1 tbsp Buona Cucina Cinnamon Pear Dark Balsamic Vinegar + extra for drizzling
3 tbsp Brown Sugar
1 1/2 tsp Buona Cucina Organic Vietnamese Cinnamon
1/8 tsp Sea Salt
Greek Yogurt, for serving
Directions
Toast the Nuts: In a dry skillet over medium heat, toast all the chopped walnuts or pecans for 3–5 minutes until fragrant and lightly browned. Set aside to cool slightly.
Prep the Apple: Peel, core, and chop the apple into small chunks.
Mix Ingredients: In a 9-inch seasoned cast iron pan or pie plate, combine apple pieces, cranberries or raisins, oats, brown sugar, cinnamon, sea salt, and half of the toasted nuts. Spread evenly.
Add Liquids: Pour in the milk and 1 tbsp Cinnamon Pear Balsamic Vinegar. Add 1 1/2 to 2 cups of water depending on pan size and gently stir to combine. Cover with plastic wrap and refrigerate overnight.
Bake: Preheat oven to 350°F (175°C). Remove plastic wrap and bake for 30–35 minutes until oats are soft, liquid absorbed, and top is golden.
Top with Remaining Nuts: Sprinkle the remaining toasted nuts over the baked oatmeal.
Serve: Cut into slices or scoop into bowls. Add a dollop of Greek yogurt and a drizzle of Cinnamon Pear Balsamic Vinegar for a cozy, harvest-ready finish.