One pan of baked oatmeal covers several mornings. It sets like a soft bar, so you can cut it into squares and reheat a piece with milk instead of cooking breakfast from scratch.
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups milk
- 1 large egg
- 1/3 cup maple syrup
- 2 tbsp melted butter or neutral oil
- 1 tsp vanilla extract
- 1 large apple, diced
- 1/4 cup chopped walnuts, optional
How to make it
- Heat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
- Mix the oats, baking powder, cinnamon, and salt.
- In another bowl, whisk the milk, egg, maple syrup, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir in the apple.
- Spread the batter in the dish, add the walnuts if you are using them, and bake 30 to 35 minutes, until the center is set and the edges are golden.
- Cool for 10 minutes. Serve warm with milk or yogurt.
Reheat a portion with a splash of milk so the oats stay soft.
Substitutions
- Pear can replace the apple in the same amount.
- Any milk works, including unsweetened oat or dairy milk.
- Pecans can replace the walnuts.
Storage
Cool, cover, and refrigerate for up to 4 days. Freeze squares for up to 2 months and thaw them overnight in the refrigerator.
Pan and tools
- An 8-inch square baking dish
- A mixing bowl
- An oven set to 350°F (175°C)
What to prep first
Dice the apple small so it softens in the same time as the oats. Grease the dish before you mix the batter, or the corners stick.
What to serve with it
A spoon of yogurt or a splash of milk on a warm square is enough. Maple syrup is already in the custard, so taste a bite before you add more.
Leftovers for lunch
Cut the pan into squares and refrigerate them. In the morning, add a splash of milk and reheat one piece covered until it is hot in the center.
If it goes wrong
A dry center means the dish was underbaked or the oven ran cool. Give it a few more minutes and cover the top with foil if the edges are already dark. A soggy square usually means too much milk. Serve it in a bowl rather than trying to unmold it.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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