Apple Cinnamon Baked Oatmeal with Maple Pecan Crunch

Serves 6 · 15 min prep · 40 min cook

Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 2 large eggs
• 2 cups milk (dairy or oat)
• 1/3 cup plus 2 tbsp pure maple syrup
• 1/4 cup melted butter or coconut oil
• 2 tsp vanilla extract
• 2 medium (about 2 cups) apples, peeled and diced
• 1/2 cup chopped pecans
• 1 tbsp brown sugar

Instructions

1. 1Preheat the oven to 375°F. Grease an 8×8-inch or 9×9-inch baking dish with butter or nonstick spray so the oatmeal releases cleanly later.
2. 2In a large bowl whisk together the rolled oats, baking powder, cinnamon, nutmeg, and salt until the spices are evenly distributed.
3. 3In a separate medium bowl whisk the eggs, milk, maple syrup, melted butter, and vanilla until smooth and fully combined.
4. 4Pour the wet mixture into the dry oats and stir until every oat is coated. Fold in the diced apples, reserving a small handful for the top.
5. 5Scrape the batter into the prepared baking dish and smooth the top. Scatter the reserved apple pieces and the chopped pecans evenly over the surface, then drizzle with the remaining maple syrup and sprinkle with the brown sugar.
6. 6Bake on the center rack for 35–40 minutes, until the center is set (no longer jiggly), the edges are golden brown, and the pecans smell toasty. A toothpick inserted in the middle should come out mostly clean with a few moist crumbs.
7. 7Remove from the oven and let the baked oatmeal cool in the pan for at least 10 minutes so it firms up enough to cut into neat squares. The top will continue to crisp slightly as it rests.
8. 8Cut into 6 generous squares. Serve warm as-is or with a splash of cold milk or extra maple. Leftovers reheat beautifully in the microwave for 45–60 seconds or can be eaten cold straight from the fridge.