Ingredients
Scale
For the Baked Oatmeal:
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs
- 1 3/4 cups milk (dairy or non-dairy)
- 1/3 cup pure maple syrup (or honey)
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons vanilla extract
- 2 medium apples, peeled and diced (about 2 cups)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or dried cranberries (optional)
For Serving (Optional):
- Additional fresh apple slices
- Extra maple syrup or honey drizzle
- Greek yogurt or whipped cream
- Chopped nuts
- Fresh berries
Instructions
- Preheat and Prepare – Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch baking dish with butter or cooking spray, making sure to get the corners and sides well coated to prevent sticking. Set aside while you prepare the ingredients.
- Mix Dry Ingredients – In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, salt, and nutmeg (if using). Whisk together until everything is evenly distributed and there are no clumps of baking powder. The spices should be thoroughly mixed throughout the oats so every bite has flavor.
- Combine Wet Ingredients – In a separate medium bowl, whisk together the eggs until slightly frothy. Add the milk, maple syrup, melted butter (make sure it’s melted but not hot or it will cook the eggs), and vanilla extract. Whisk vigorously until everything is well combined and the mixture looks smooth and uniform, about 30 seconds of whisking.
- Dice Your Apples – While you’re preparing other ingredients, peel your apples (or leave skins on if preferred) and dice them into small, uniform pieces about 1/2-inch in size. Smaller pieces distribute better throughout the oatmeal, while larger chunks create more defined apple bites. Your choice! Pat them dry with a paper towel to remove excess moisture.
- Combine Everything – Pour the wet ingredient mixture over the dry oat mixture. Using a wooden spoon or rubber spatula, stir gently until all the oats are moistened and coated with the liquid. There should be no dry oats remaining. Fold in the diced apples, and any optional mix-ins like nuts or raisins. Stir just until evenly distributed—don’t overmix.
- Transfer to Baking Dish – Pour the oatmeal mixture into your prepared baking dish. Use your spatula to spread it evenly into all corners and smooth the top. Gently press down with the back of your spatula so everything is level and there are no air pockets. The mixture will look quite wet and liquidy—this is normal! The oats will absorb the liquid as they bake.
- Optional Topping – If you want extra visual appeal and texture, arrange a few thin apple slices on top in a decorative pattern, or sprinkle with a tablespoon of brown sugar and extra cinnamon, or add a handful of chopped nuts across the surface. These toppings will create a lovely golden, slightly crispy top layer.
- Bake – Place the baking dish in the center of your preheated oven. Bake for 35-40 minutes, until the top is golden brown and set, the edges are slightly pulling away from the pan, and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine, but it shouldn’t be liquid). The center should look firm when you gently shake the pan, not jiggly like liquid.
- Cool Slightly – Remove from the oven and let the baked oatmeal cool in the pan for 10 minutes. This cooling time allows it to set up fully and makes cutting and serving much easier. If you try to serve immediately, it might be too soft and fall apart.
- Serve and Enjoy – Cut into squares or scoop out portions with a large spoon. Serve warm with your favorite toppings—a drizzle of maple syrup, a dollop of Greek yogurt, extra diced apples, or a splash of cold milk. Leftovers can be stored in the refrigerator for easy reheating throughout the week!
Notes
- Apple Varieties: Best apples for baking are Honeycrisp, Fuji, Gala, Granny Smith (for tart), or Golden Delicious. Avoid Red Delicious which become mealy.
- Texture Preference: For a denser, more filling texture, use less milk (1 1/2 cups instead of 1 3/4). For a lighter, more custard-like texture, use the full amount or even add 2 tablespoons more.
- Sweetness Level: The recipe as written is moderately sweet. If you prefer less sweet, reduce maple syrup to 1/4 cup. For sweeter (more dessert-like), increase to 1/2 cup.
- Make It Vegan: Use non-dairy milk, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes), use coconut oil instead of butter, and maple syrup instead of honey.
- Storage: Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 60-90 seconds or in a 350°F oven for 10-15 minutes.
- Freezing: This freezes beautifully! Cut into portions, wrap individually in plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw overnight in fridge or reheat from frozen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (1/9 of recipe)
- Calories: 245
- Sugar: 16g
- Sodium: 165mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg