Cinnamon Apple Baked Oatmeal with Toasted Pecans
15min
30min
4
385
Chef's Note
For the best flavor, use a mix of sweet and tart apples like Honeycrisp and Granny Smith. This oatmeal can be prepared the night before and refrigerated - just add 5-10 minutes to the baking time. Leftovers reheat beautifully in the microwave with a splash of milk for a quick weekday breakfast.
Tags
Ingredients
2 cups rolled oats
1/2 cup pecans
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups milk
1/4 cup maple syrup
2 large eggs
2 teaspoons vanilla extract
3 tablespoons unsalted butter
2 medium apples
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with 1 tablespoon of unsalted butter.
- 2
Spread the pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Remove, let cool, then roughly chop.
- 3
Core and dice the apples into 1/2-inch cubes (no need to peel unless preferred).
- 4
In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced apples, 1 teaspoon of cinnamon, and brown sugar. Cook for 5-7 minutes until apples are slightly softened but still have some texture. Set aside.
- 5
In a large bowl, combine the rolled oats, half of the toasted pecans, 1 teaspoon of cinnamon, baking powder, nutmeg, and salt.
- 6
In a separate bowl, whisk together the milk, maple syrup, eggs, and vanilla extract until well combined.
- 7
Add the wet ingredients to the dry ingredients and stir until fully incorporated.
- 8
Fold in 3/4 of the sautéed apples, reserving the rest for topping.
- 9
Pour the mixture into the prepared baking dish. Top with the remaining sautéed apples and toasted pecans.
- 10
Bake for 30-35 minutes until the oatmeal is set and golden brown on top.
- 11
Let cool for 5 minutes before serving. Serve warm with an additional drizzle of maple syrup if desired.
Nutrition Information (per serving)
385
10g
52g
18g
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