Baked Apple Oatmeal
With tender, caramelized apples and lightly spiced maple syrup oats, this Baked Apple Oatmeal is the perfect fall breakfast. Leftovers reheat in just 60 seconds, so it’s ideal for busy school day mornings.
Servings: 6 people
Calories: 407kcal
Ingredients
For the Apple Mixture
- 2 medium apples peeled and diced into chunks
- 1 Tablespoon butter
- 1 Tablespoon maple syrup or brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
For the Oat Casserole
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 large eggs
- 1 ¾ cups milk
- ⅓ cup maple syrup
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F.
- In a skillet over medium heat, melt the butter. Add the diced apples, maple syrup, cinnamon, and salt. Cook for 6 minutes until slightly softened but still chunky, then remove from heat.
- In a large bowl, combine the oats, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla.
- Add the wet ingredients to the oats and stir until combined. Fold in most of the cooked apples, reserving some for the top.
- Pour the mixture into a greased 9x9-inch baking dish and top with the remaining apples.
- Bake for 45 minutes, until the center is set and the top is golden brown.
- Let cool for 10 minutes before serving. Serve warm with maple syrup, Greek yogurt, or a splash of milk.
Notes
Store baked apple oatmeal in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 407kcal | Carbohydrates: 47g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 322mg | Potassium: 450mg | Fiber: 6g | Sugar: 23g | Vitamin A: 530IU | Vitamin C: 3mg | Calcium: 183mg | Iron: 2mg