Maple Pecan Baked Oatmeal with Warm Spiced Apples

Baked oatmeal turns simple rolled oats into a sliceable, make-ahead breakfast casserole long loved in cozy American kitchens. Pure maple syrup, buttery pecans, and warm cinnamon-spiced apples give this version its fall-winter comfort and gentle crunch.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 395 cal
• 11g protein
• 52g carbs
• 17g fat
• 6g fiber

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Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 2 cups whole milk
• 2 large eggs
• 1/3 cup plus 2 tbsp pure maple syrup
• 4 tbsp unsalted butter, melted
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 2 tsp vanilla extract
• 3/4 cup pecans, roughly chopped
• 2 medium Honeycrisp or Fuji apples, peeled and diced
• 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.
2. 2In a large bowl whisk together the milk, eggs, maple syrup, melted butter, vanilla, cinnamon, nutmeg, and salt until fully combined.
3. 3Stir in the rolled oats, baking powder, and chopped pecans until every oat is coated. Let the mixture sit 5 minutes so the oats begin to hydrate.
4. 4In a small skillet over medium heat, combine the diced apples, remaining maple syrup, brown sugar, and cinnamon. Cook 4–5 minutes, stirring, until the apples soften slightly and turn glossy.
5. 5Fold half of the warm spiced apples into the oat mixture, then pour everything into the prepared baking dish and smooth the top.
6. 6Scatter the remaining apples and the last pecans evenly over the surface.
7. 7Bake 32–38 minutes until the center is set, the edges are golden brown, and a knife inserted in the middle comes out mostly clean with just a few moist crumbs.
8. 8Cool in the pan 10 minutes so it firms up for clean squares. Cut into 6 portions and serve warm, optionally with an extra drizzle of maple syrup or a splash of cold milk.