Honeycrisp Apple Cinnamon Skillet Baked Oatmeal

Serves 6 · 12 min prep · 32 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 medium Honeycrisp apples
• 2 large eggs
• 1 1/2 cups whole milk
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 3 tbsp unsalted butter
• 1/3 cup chopped pecans
• 2 tbsp brown sugar

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron skillet on the stove over medium heat and melt most of the butter, swirling to coat the bottom and sides.
2. 2In a large bowl whisk the oats with baking powder, cinnamon, and salt until evenly mixed.
3. 3Core and dice the Honeycrisp apples into small bite-size pieces, leaving the skin on for color and texture; fold most of them into the dry oat mixture, reserving a handful for the top.
4. 4In a separate bowl beat the eggs, then whisk in the milk, maple syrup, and vanilla until smooth.
5. 5Pour the wet mixture into the oats and stir just until everything is moistened; the batter will look loose.
6. 6Scrape the batter into the buttered skillet, scatter the remaining apple pieces and pecans over the surface, and sprinkle with brown sugar. Dot the top with the last bit of butter.
7. 7Bake until the center is set, the edges are golden, and a toothpick comes out mostly clean, 28 to 32 minutes. Let rest 5 minutes so it firms up for clean slices.
8. 8Cut into wedges and serve warm straight from the skillet; leftovers reheat beautifully for grab-and-go weekday breakfasts.