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Apple Cinnamon Baked Oatmeal

A tray of oats baked with apple, cinnamon and walnuts — four breakfasts from one dish.

47 min

4 servings

Difficulty 2/5

Breakfast

Prep 12 min · Cook 35 min

Made on Sunday, eaten through the week. The oats stay whole and set into a soft slice around the apple, and two eggs hold it together so a square lifts out cleanly instead of falling apart like porridge.

Per serving

421

kcal / serving

Protein 14 gCarbs 65 gFat 14 g

Ingredients

Written for 4 servings. Change the servings to rescale every amount.

  • Rolled Oats

    160 grams

  • Baking Powder

    1 teaspoon (4.6 grams)

  • Cinnamon, ground

    2 teaspoons (5.2 grams)

  • Salt

    1 pinch

  • Chicken Egg, whole

    2 medium (102 grams)

  • Milk 2.5%

    350 milliliters

  • Maple Syrup

    3 tablespoons (60 grams)

  • Vanilla Extract

    1 teaspoon (4.2 grams)

  • Apple

    2 medium (364 grams)

  • Walnuts

    40 grams

  • Raisins · Optional

    40 grams

Steps

  1. Heat the oven to 180 C and grease a baking dish of about 20 x 25 cm. Core the apples and cut them into 1 cm pieces; leave the skin on.

    5 min

  2. Mix the oats, baking powder, cinnamon, salt, walnuts and raisins in a large bowl.

    3 min

  3. Beat the eggs with the milk, maple syrup and vanilla, pour over the oats and stir. Fold in three quarters of the apple.

    4 min

  4. Pour into the dish, press the rest of the apple over the top, and bake for 33-35 minutes, until the top is golden and the middle no longer wobbles.

    35 min

  5. Rest 5 minutes, then cut into four squares.

    5 min

Serving suggestion

Warm, with cold milk poured over, or a spoon of Greek yogurt.

Storage

Keeps 4 days covered in the fridge. Warm a square for a minute in the microwave.

Notes

A firm apple holds its shape; a soft one cooks down into the oats, which is also good but less to look at.

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