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–+ servings

Cozy Apple Cinnamon Baked Oatmeal with Pecans

This cozy apple cinnamon baked oatmeal combines tender diced apples, chewy rolled oats, toasted pecans, and warming autumn spices in a custardy, make-ahead breakfast casserole. Golden on top and moist in the center, it is naturally sweetened with pure maple syrup and makes the ultimate nourishing fall brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American, Autumn Baking
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients & Spices
  • 2 cups old-fashioned rolled oats gluten-free certified if needed
  • 1/2 cup raw pecans coarsely chopped, divided
  • 1.5 tsp ground cinnamon Ceylon or Saigon
  • 1/4 tsp ground nutmeg freshly grated
  • 1/4 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
Fresh Apples
  • 2 medium Honeycrisp or Gala apples peeled, cored, and finely diced, about 2 cups
  • 1/2 apple thinly sliced into half-moons for topping
Custard Wet Ingredients
  • 1.75 cups whole milk or unsweetened almond / oat milk
  • 1/3 cup pure grade-A maple syrup plus extra for serving
  • 2 large eggs room temperature
  • 3 tbsp unsalted butter melted and slightly cooled, or melted coconut oil
  • 1.5 tsp pure vanilla bean paste or vanilla extract

Method
 

Preparation & Mixing
  1. Preheat your oven to 375°F (190°C). Grease an 8x8-inch or 9x9-inch square baking dish with 1 teaspoon butter or avocado oil spray.
  2. In a large mixing bowl, whisk together the rolled oats, half of the chopped pecans, ground cinnamon, nutmeg, ginger, baking powder, and sea salt until thoroughly blended.
  3. Scatter the finely diced apples across the bottom of the prepared baking dish in an even layer. Pour the spiced dry oat mixture evenly over the apples.
  4. In a medium mixing bowl or large measuring cup, whisk together the milk, maple syrup, eggs, melted butter, and vanilla extract until smooth and frothy.
  5. Slowly pour the liquid custard mixture over the oats, ensuring all the oats are submerged and saturated. Lightly tap the dish on the counter so the liquid settles into every crevice.
  6. Arrange the thin apple slices on top in an attractive pattern, then scatter the remaining chopped pecans and a light dusting of extra cinnamon across the surface.
Baking & Serving
  1. Bake at 375°F (190°C) for 35 to 40 minutes, until the center is set and springs back when lightly pressed, and the edges and pecan topping are deeply toasted and golden brown.
  2. Remove from the oven and let cool for 8 to 10 minutes to allow the custard to firm up for neat slicing.
  3. Cut into generous squares and serve warm with a drizzle of warm maple syrup, a splash of cold cream, or a dollop of Greek yogurt.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 38gProtein: 7gFat: 12gSaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 260mgFiber: 5gSugar: 16gVitamin A: 220IUVitamin C: 4mgCalcium: 120mgIron: 2.1mg

Notes

Do not use instant or quick-cooking oats, which absorb liquid too quickly and result in a gummy texture. Old-fashioned rolled oats provide the ideal chewy texture. You can assemble this dish the night before, cover, refrigerate, and bake fresh in the morning (add 5 minutes to bake time).

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