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Apple Cinnamon Oat Bake

Meal Prep · 65 min · Makes 8 breakfast portions

Refrigerate within 2 hours in a covered container. Keep up to 4 days at 40°F or colder. Microwave a portion in short bursts until it reaches 165°F in the center.

Apple Cinnamon Oat Bake on a dark editorial cover with a clear recipe title and an exact mark on a linen napkin.
American measurements and gram weights for every measured ingredient in Apple Cinnamon Oat Bake, beside a photograph of the finished dish.
Four complete cooking stages for Apple Cinnamon Oat Bake, with Fahrenheit temperatures and doneness checks, beside the finished dish.
Storage, reheating, substitution and prep-ahead guidance for Apple Cinnamon Oat Bake, beside a photograph of the finished dish.

Ingredients

  • 3 cups (240 g) old-fashioned rolled oats
  • 2 cups (488 g) 2% milk
  • 2 large eggs (100 g without shells)
  • 1/3 cup (106 g) maple syrup
  • 2 medium apples (360 g cored), diced
  • 2 tsp (8 g) double-acting baking powder
  • 2 tsp (5 g) ground cinnamon
  • 1 tsp (4.5 g) olive oil, for the pan

Method

  1. Heat oven to 350°F. Grease a 9-inch square baking dish with the oil. Core and dice apples, keeping the skin.
  2. Whisk milk, eggs and maple syrup. Stir in oats, baking powder, cinnamon and apples. Spread in the dish.
  3. Bake 35 to 40 minutes until the center is set and reaches at least 160°F on a food thermometer.
  4. Cool 10 minutes, then cut into eight equal portions. Serve warm or chill portions for later.

Why it works

Eggs bind the oats while milk softens them. Cooling helps the eight portions hold together.

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