Envy Apple and Blueberry Baked Oatmeal

*This post is in collaboration with Envy Apples. All opinions are my own.

Envy Apples was kind enough to reach out to me to see if I'd like to attend a cooking class presented by Central Market. Of course I would! The husband and I rarely get to get out of the house together, sans kids, any more so we were so grateful for the mid-week date night opportunity!

The entire night was tasty and the class (which was really a cooking demonstration as we did zero cooking ourselves) was entertaining and informative. None of the recipes demonstrated were mind-blowing in their ingredients or complexities, but I think that's the point of a class like these; recipes you can easily make for yourself at home.

One thing we both learned about Envy Apples specifically was that these apples don't turn brown for at least 3 hours after they're cut! That's pretty nifty information for all the Mommas and Daddy's out there who like to pack lunches in their kiddos snacks/lunches, right?

I posted all of the pictures from our evening and then asked my Instagram followers which recipe I should share. I mean, they were all really great! There were votes for every recipe and it was really a close race. I chose to share this Baked Oatmeal recipe first as I feel it's something that I'll be making for breakfast often- we have some oatmeal lovers in my house!

Envy Apple and Blueberry Baked Oatmeal
Serves 6

2 cups Rolled Oats
1 cup Walnuts, chopped
1 tsp Baking Powder
1.5 tsp  Cinnamon
1 tsp Fine Grain Salt
1/3 cup Maple Syrup
2 cups Milk
1 Large Egg
1.5 tbs Unsalted Butter, melted and cooled slightly plus more for buttering the pan
1 tsp Vanilla Bean Paste (or vanilla extract)
1 large Envy Apple, washed and chopped
6 ounces Blueberries

1. Preheat oven to 375* F
2. Butter the inside of a square 8" baking dish
3. In a bowl combine the oats, half of the walnuts, baking powder, cinnamon, and salt. In another bowl whisk together the maple syrup, milk, egg, butter, and vanilla.
4. Spread chopped apple pieces in the bottom of the buttered pan, top with the oat mixture and drizzle the liquid mixture over the oats. Scatter the walnuts and the blueberries over the oats.
5. Bake for 35-45 minutes, until the top is golden and the oats are set.
6. Let cool for a few minutes before serving.

This recipe has been adapted from Heidi Swanson's Baked Oatmeal, Epicurious, September 24, 2015.
I was compensated for this post. All photos, opinions, and experiences are my own.