I don’t usually look to make food that is healthy first and tasty second.  But when I found a great breakfast recipe in this magazine that would satisfy both, I had to make it immediately.  Now I couldn’t find the recipe on the website so I’ve listed it below with my own personal modifications (skim milk instead of whole milk, etc).  I feasted on this breakfast treat for about a week, and I think it might be one of those dishes that just keeps getting better every time you have more.  An added bonus, add a little scoop or two of ice cream and you’ve got a seriously impressive dessert.  Talk about a double whammy!

Oatmeal Apple Bake

Ingredients:
18 oz. Old Fashioned Oats
1 cup firmly packed dark brown sugar
1/3 cup chopped pecans or pecan chips
3 Granny Smith apples (reserve 1/4 of one apple), cored and chopped
3 Braeburn apples (reserve 1/4 of one apple), cored and chopped
2 tsps ground cinnamon
1/2 tsp salt
2 cups water
1 cup skim milk
1/2 cup butter, melted

Directions:
1.  Preheat oven to 350.  Lightly spray a 13×9-inch baking dish with nonstick cooking spray; set aside
2.  In a large bowl, combine oats, brown sugar, pecans, apples, cinnamon, and salt.  Add 2 cups water and milk, stirring to combine.  Spoon mixture into prepared baking dish.
3.  Slice each quarter apple into 8 thin slices; place on top of oatmeal mixture in a circle.  Drizzle with melted butter.  Cover tightly with aluminum foil.
4.  Bake for 1 hour.  Serve warm and enjoy!