This is breakfast for cold windows and busy mornings. The center stays tender, the top turns lightly crisp, and the apples soften without disappearing.
Recipe at a glance
- Yield: 8 servings
- Prep: 20 minutes
- Bake: 38 to 45 minutes at 350°F
Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt
- 2 large eggs
- 2 1/2 cups milk of choice
- 1/2 cup pure maple syrup
- 3 tablespoons melted butter or neutral oil
- 2 teaspoons vanilla
- 2 crisp apples, cored and thinly sliced
- 1/2 cup chopped walnuts or pecans, optional
Instructions
- Heat oven to 350°F. Grease a 9-by-13-inch dish, including the corners.
- Whisk oats, baking powder, spices, and salt in a large bowl.
- In another bowl, whisk eggs, milk, maple syrup, cooled butter, and vanilla.
- Reserve one quarter of the apples and nuts. Fold the rest into the oats.
- Spread in the dish. Pour liquid evenly over the oats and press gently so every oat is moistened.
- Arrange reserved apples and nuts on top. Rest 10 minutes.
- Bake 38 to 45 minutes, until the center is set and the edges are golden. Rest 10 minutes before cutting.
Make ahead
Assemble, cover, and refrigerate up to 12 hours. Put the cold dish into a cold oven, set to 350°F, and begin timing once heated. Allow 5 to 10 extra minutes.
Substitutions and storage
Use certified gluten-free oats if required. Pears can replace apples, and pumpkin seeds can replace nuts. Unsweetened oat, soy, or almond milk works. Coconut ingredients are intentionally not used. Refrigerate up to four days or freeze cooled squares up to two months.