Ingredients
Scale
The key to this dish lies in selecting the right ingredients — fresh, simple, and full of flavor. I always choose crisp, tart apples for a lovely balance against the natural sweetness of the oats. Using old-fashioned rolled oats gives this bake the perfect texture — not too mushy, not too chewy. And I never skip the cinnamon, which brings a warmth that feels like a gentle morning embrace.
- 2 cups old-fashioned rolled oats
- 2 medium apples, peeled and diced (I prefer Granny Smith for tartness)
- 1/4 cup brown sugar (or substitute with maple syrup for a natural sweetener)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups milk (dairy or any plant-based milk works great)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- Optional: 1/4 cup chopped walnuts or pecans for a crunchy twist
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, combine the rolled oats, diced apples, brown sugar, cinnamon, baking powder, and salt. Stir until evenly mixed.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients over the dry oat mixture and stir gently to combine. If you’re adding nuts, fold them in now.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until the top is golden and the bake feels set in the middle. A toothpick inserted should come out mostly clean.
- Let it cool for a few minutes before serving — it will firm up slightly as it rests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Oatmeal Apple Breakfast Bake, recipe, cooking, food
