Apple Cinnamon Baked Oatmeal with Maple Syrup
Tender baked oatmeal with diced apples, cinnamon, milk, eggs, and maple syrup, portioned from one square dish.
Ingrédients
- 2 cups old-fashioned rolled oats about 180 g
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 3/4 cups 2% milk
- 1/3 cup pure maple syrup
- 2 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 2 medium apples cored and cut into 1/2-inch dice (about 12 ounces before preparation)
- 1 teaspoon butter for the dish
Instructions
- Heat oven to 350°F. Grease an 8-inch square baking dish with 1 teaspoon butter.
- Mix oats, baking powder, cinnamon, and salt in a bowl.
- In a large bowl, whisk eggs, milk, maple syrup, melted butter, and vanilla. Stir in the oat mixture and diced apples.
- Spread evenly in the dish and bake immediately for 35–45 minutes, until set in the centre, lightly golden at the edges, and at least 160°F in the centre.
- Rest 10 minutes. Divide into 6 portions and serve warm, with optional milk or yogurt added separately.
Notes
Rest 10 minutes before serving. Use rolled oats, not steel-cut oats. Bake 35–45 minutes depending on dish. Optional toppings are not included in nutrition. Refrigerate within 2 hours for up to 4 days, or freeze portions up to 2 months. Add milk when reheating if desired.