Ingredients
Scale
- 2 cups rolled oats (old-fashioned oats)
- 1/4 cup maple syrup or honey
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups milk of choice (dairy, almond, or oat milk)
- 1 large egg, beaten
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and diced (Granny Smith or Honeycrisp work best)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish or a 9×9-inch square pan with a little bit of butter or non-stick cooking spray. Wash, peel, and dice your apples into small, bite-sized chunks so they soften evenly during the baking process.
- In a large mixing bowl, stir together the rolled oats, baking powder, ground cinnamon, and salt. If you are using nuts, fold half of them into this dry mixture now. Ensure the cinnamon is distributed evenly so every bite has that warm spice flavor.
- In a separate medium bowl, whisk together the milk, egg, maple syrup, melted coconut oil, and vanilla extract. Pour the wet mixture over the dry oats. Stir well to ensure all the oats are submerged and starting to soak up the liquid.
- Gently fold the diced apples into the oatmeal mixture. Pour the entire mixture into your prepared baking dish. Spread it out evenly with a spatula. Sprinkle the remaining nuts over the top for a satisfying crunch and an extra dash of cinnamon if you like.
- Place the dish in the center of the oven and bake for 35 to 40 minutes. You will know it is done when the top is golden brown and the oatmeal has set. It should not be jiggly in the middle, but it should still feel soft and moist.
- Remove the bake from the oven and let it cool for 5 to 10 minutes. This resting period is crucial as it allows the oats to fully set, making it easier to slice. Scoop into bowls and serve with a drizzle of maple syrup, a spoonful of Greek yogurt, or a splash of cold milk.
- Cook Time: 55 minutes