Make-Ahead Cozy Baked Apple Oatmeal with Pecans
A warm and hearty baked oatmeal made with sweet apples and crunchy pecans, perfect for a cozy breakfast.
Ingredients
Dry Ingredients
- 2 cups rolled oats Opt for traditional rolled oats for the best texture.
- 1 teaspoon baking powder To help the oatmeal rise slightly.
- 1 teaspoon cinnamon A staple for warmth and flavor.
- ½ cup pecans (chopped) For that lovely crunch.
Wet Ingredients
- 2½ cups milk Use any type you prefer (dairy or plant-based).
- ¼ cup honey or maple syrup For natural sweetness.
- 2 units eggs To give a beautiful structure and richness.
- ½ teaspoon vanilla extract Adds a lovely aroma.
Fruits
- 2 units apples (peeled, cored, and diced) Granny Smith or Honeycrisp work well for a sweet-tart flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to get that cozy feel going.
- In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and chopped pecans. Stir well to combine.
- In another bowl, whisk together the milk, honey (or maple syrup), eggs, and vanilla extract until well incorporated.
- Pour the liquid mixture over the dry ingredients and gently fold in the diced apples.
- Grease a baking dish (9×9 inches works great) with a little oil or cooking spray to prevent sticking.
- Pour the oatmeal mixture into the prepared baking dish, spreading it evenly.
Baking
- Place in the preheated oven and bake for about 30-35 minutes, or until the top is golden and set.
- Once baked, allow it to cool slightly before slicing and serving warm.
Notes
Substitutions: Feel free to swap out the pecans for walnuts or almonds if you prefer, and you can use your favorite plant-based milk to make it dairy-free. Timing: Bake it the night before and simply reheat it in the morning for a quick breakfast. Ensure to watch the baking time! Overbaking can dry it out, while underbaking may leave it too wet. Refrigerate leftovers in an airtight container for up to 5 days or freeze portions for up to 3 months.