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Apple and Maple Baked Oatmeal Recipe

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3.8 from 6 reviews

This comforting Apple and Maple Baked Oatmeal is a delicious and wholesome breakfast option featuring tender oats infused with the warm sweetness of maple syrup and fresh diced apples. Enhanced with a hint of vanilla and a crunchy touch from pecans, this baked dish is easy to prepare and perfect for feeding a crowd or meal prepping for the week.

Ingredients

Wet Ingredients

  • 2 eggs
  • 2 cups milk (or milk alternative)
  • 1 cup maple syrup (or brown sugar)
  • 1 tablespoon vanilla extract
  • ⅓ cup coconut oil, melted

Dry Ingredients

  • 6 cups quick oats
  • 2 teaspoons sea salt
  • 2 teaspoons baking powder

Additional Mix-Ins

  • 2 apples, diced into ½-inch pieces
  • ½ cup pecans, chopped (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9×13-inch baking dish with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, beat the eggs until smooth. Add the milk, maple syrup, vanilla extract, and melted coconut oil, mixing thoroughly to combine these liquids.
  3. Add Dry Ingredients and Fruit: To the wet mixture, add the sea salt, baking powder, quick oats, diced apples, and chopped pecans if using. Stir well until all ingredients are evenly incorporated.
  4. Transfer to Baking Dish: Pour the combined batter into the prepared baking dish, spreading it out evenly.
  5. Bake the Oatmeal: Place the dish in the oven and bake for 40 to 45 minutes. The oatmeal is done when it turns golden brown on top and is firm, no longer jiggly in the center.
  6. Cool and Serve: Allow the baked oatmeal to cool slightly before slicing into portions. Serve warm for a comforting breakfast treat.

Notes

  • You can substitute milk with any plant-based milk like almond or oat milk to make this recipe dairy-free.
  • If you prefer less sweetness, reduce the maple syrup to ½ cup or adjust to taste.
  • For added texture, try adding raisins or dried cranberries along with or instead of pecans.
  • Leftover baked oatmeal stores well in the refrigerator for up to 4 days and reheats nicely in the microwave.
  • To make this recipe vegan, use flax eggs or other egg substitutes and plant-based milk.

Find it online: https://marthatasty.com/apple-and-maple-baked-oatmeal-recipe/