Ingredients
- 2 cups old-fashioned rolled oats 180 g
- 1 1/2 teaspoons ground cinnamon 4 g
- 1 teaspoon baking powder 4 g
- 1/4 teaspoon fine table salt 1.5 g
- 1 3/4 cups whole milk 420 ml; approximately 427 g
- 2 large eggs 100 g without shells
- 1/4 cup pure maple syrup 80 g
- 2 tablespoons unsalted butter melted and cooled (28 g)
- 1 teaspoon vanilla extract 4 g
- 2 1/2 cups apples 300 g prepared; peeled, cored, 1/2-inch (1 cm) cubes
- 1 teaspoon unsalted butter for the dish (5 g)
Equipment
- 8-inch (20 cm) square baking dish, at least 2 inches deep
- Two mixing bowls
- Whisk
- flexible spatula
- Measuring cups and spoons
- Kitchen scale
- Knife and cutting board
- Instant-read food thermometer
Instructions
- Heat the oven to 350°F (175°C), with a rack in the middle. Grease an 8-inch square baking dish with the 1 teaspoon butter.
- In one bowl, stir the oats, cinnamon, baking powder, and salt. In another bowl, whisk the milk, eggs, maple syrup, melted butter, and vanilla until evenly combined.
- Stir the wet mixture into the oats. Fold in the diced apples, transfer to the dish, and level the surface without packing it down.
- Bake 35–40 minutes, until the edges are lightly browned, the center is set without visible liquid, and a thermometer inserted in the center reads at least 160°F (71°C). Continue in 3–5-minute increments if needed; tent loosely with foil if the surface darkens too quickly.
- Rest for 10 minutes. Cut into six equal portions and serve warm.
Nutrition
Serving: 1portion (1/6 pan)Calories: 283kcalCarbohydrates: 40gProtein: 8.5gFat: 10.4gSaturated Fat: 5gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 3.1gCholesterol: 80.9mgSodium: 226mgPotassium: 304.1mgFiber: 4gSugar: 17.2gCalcium: 168.8mgIron: 1.8mg
Video
Video: The Cooking Foodie demonstrates mixing oats, apples, eggs and milk for a baked oatmeal breakfast. The video adds applesauce and Greek yogurt and uses a different oven temperature; this recipe uses diced apples without those additions. Follow the recipe above for its quantities and 350°F baking method.
Notes
Store cooled portions promptly in shallow airtight containers; refrigerate within 2 hours, or 1 hour above 90°F (32°C). Use within 3–4 days or freeze for up to 2 months for best quality. Reheat to 165°F (74°C). Nutrition includes all butter, including pan greasing, and excludes serving toppings. Estimated per serving from USDA SR28 ingredient data; includes all butter and glaze where applicable. Actual brands and portions vary.
