Description

A make-ahead breakfast that turns chaotic mornings into peaceful ones. This soft, chewy baked oatmeal features tender apples and warm cinnamon, tasting like a healthy apple crumble.

Ingredients

Scale

3 cups old-fashioned rolled oats
2 cups milk (whole, almond, or oat)
2 large eggs
1/2 cup real maple syrup
3 medium apples, peeled and diced
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup brown sugar (optional)
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts (optional)

Instructions

Preheat oven to 350°F (175°C).
Peel and dice apples into half-inch cubes.
In a large mixing bowl, whisk together milk, eggs, maple syrup, brown sugar (if using), vanilla extract, and salt until sugar is dissolved.
Add rolled oats, diced apples, cinnamon, baking powder, and nuts (if using) to the wet mixture. Stir until oats are fully submerged.
Cover the bowl or transfer mixture to a greased 9×13 inch baking dish. Cover tightly and refrigerate for at least 4 hours or overnight.
Remove from fridge and preheat oven to 350°F (175°C). Pour mixture into the greased 9×13 dish if stored in a bowl. Sprinkle extra cinnamon on top.
Bake for 35-40 minutes until the top is golden brown and edges are bubbling. The center should be set.
Let cool in the pan for at least 10 minutes to allow it to set before cutting into squares.

Notes

Do not use instant or steel-cut oats; old-fashioned rolled oats are required for the correct texture. Let the oatmeal cool completely before storing to prevent sogginess. It keeps in the fridge for up to 5 days and can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 220
Sugar: 18
Sodium: 150
Fat: 4
Saturated Fat: 1
Carbohydrates: 42
Fiber: 4
Protein: 6

Keywords: baked oatmeal, apple cinnamon, make-ahead breakfast, healthy breakfast, meal prep, fall recipes, oatmeal