Description

This Oatmeal Apple Breakfast Bake is a wholesome, comforting dish perfect for a nutritious start to your day. Made with hearty rolled oats, fresh apples, and a blend of warm spices, it combines naturally sweetened flavors with a tender, baked texture. The addition of nuts and dried fruits adds a pleasant crunch and chew, making it a delicious and satisfying breakfast option that’s easy to prepare and bake ahead.

Ingredients

Scale

Dry Ingredients

2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Wet Ingredients

2 cups milk (dairy or non-dairy)
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
2 large eggs
2 tablespoons unsalted butter, melted

Add-ins

2 apples, peeled, cored, and chopped
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins or dried cranberries (optional)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or similar-sized dish to prevent sticking during baking.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, maple syrup or honey, vanilla extract, eggs, and melted butter until fully blended.
Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and stir until just combined.
Add Fruits and Nuts: Gently fold in the chopped apples, and if desired, the chopped walnuts or pecans and raisins or dried cranberries to add texture and flavor.
Transfer and Spread: Pour the batter into the prepared baking dish, spreading it out evenly for even baking.
Bake: Place the dish in the preheated oven and bake for 35-40 minutes until the top is golden and the mixture is set, indicating it is cooked through.
Cool and Serve: Remove from the oven and allow to cool for a few minutes. Serve warm, optionally topped with extra maple syrup or a dollop of yogurt for added creaminess.

Notes

You can substitute the milk with any non-dairy milk such as almond, oat, or soy milk to make it dairy-free.
For a vegan version, replace eggs with flax eggs and use maple syrup instead of honey.
The nuts and dried fruit are optional but add great texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat before serving.
This dish can be prepared the night before and baked fresh in the morning for convenience.