Ingredients
- 2 cups old-fashioned rolled oats
- 2 apples, peeled, cored, and chopped
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 tsp baking powder
- 1 ½ cups milk (or dairy-free alternative)
- ⅓ cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
-
Preheat the Oven:
- Set your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
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Mix Dry Ingredients:
- In a large bowl, combine oats, apples, cinnamon, nutmeg, salt, and baking powder.
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Prepare Wet Ingredients:
- In a separate bowl, whisk together milk, maple syrup, eggs, and vanilla extract.
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Combine Mixtures:
- Pour the wet ingredients into the oat mixture and stir until fully combined.
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Assemble the Bake:
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle chopped walnuts on top if desired.
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Bake:
- Bake for 35-40 minutes, or until the oats are set and the top is lightly golden.
-
Cool and Serve:
- Let the bake cool for a few minutes before cutting into squares.
- Serve warm and enjoy!
Notes
- Best apples to use: Honeycrisp, Granny Smith, or Fuji for a perfect sweet-tart balance.
- Make it nut-free: Skip the walnuts or use sunflower or pumpkin seeds for crunch.
- Add protein: Stir in a scoop of protein powder or serve with Greek yogurt.
- Extra crunch: Sprinkle granola or brown sugar on top before baking.
- Store leftovers: Refrigerate for up to 5 days or freeze in portions for up to 2 months.
- Reheat: Microwave for 30-60 seconds or bake at 300°F (150°C) for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
