Ingredients
Oatmeal
- 3 cups old-fashioned rolled oats 240 g; not steel-cut or instant
- 2 cups 2% milk 480 ml
- 2 large eggs
- 2 medium apples 300 g prepared, cored and cut into 1/4-inch dice; peel optional
- 0.333333333 cup pure maple syrup 80 ml / 107 g
- 2 tbsp unsalted butter 28 g, melted and cooled slightly
- 1 tsp unsalted butter 5 g, for greasing the dish
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp vanilla extract
- 0.25 tsp fine salt
Equipment
- 8-inch square baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- Pastry brush
- Spatula
Instructions
Bake the oatmeal
- Preheat the oven to 350°F (175°C). Brush an 8-inch square baking dish with the 1 teaspoon butter.
- In a large bowl, whisk the milk, eggs, maple syrup, melted butter and vanilla until evenly combined.
- Stir in the rolled oats, cinnamon, baking powder and salt. Fold in the diced apples, then transfer the mixture to the prepared dish and spread evenly.
- Bake for 35–45 minutes, checking at 35 minutes, until the edges are golden and the center is set without loose liquid. Ovens and baking dishes vary; use the set center rather than the clock alone.
- Let rest for 10 minutes, then divide into 6 portions. Serve warm, with optional milk or plain yogurt at the table.
Nutrition
Calories: 336kcalCarbohydrates: 50gProtein: 12gFat: 11gFiber: 6g
Video
Notes
Nutrition is estimated per one-sixth of the pan from generic USDA ingredient values; optional milk, yogurt, nuts and extra syrup for serving are excluded. Use rolled oats for the intended texture. Refrigerate promptly within 2 hours (1 hour above 90°F), keep at 40°F or below, use within 3–4 days and reheat leftovers to 165°F.
Video credit: The Real Food Dietitians, Apple Cinnamon Baked Oatmeal, originally uploaded April 9, 2025. Their version includes walnuts; this recipe leaves nuts out of the base mixture.