From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Baked Apple Oatmeal
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Instructions
1
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Preheat oven to 375 degrees F. Grease an 8×8” baking dish and set aside.
2
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In a large mixing bowl, add oats, cinnamon, allspice, nutmeg, baking powder, salt, milk, applesauce, maple syrup, vanilla extract and ¾ cup of the diced apple. Mix until ingredients are fully incorporated.
3
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Transfer mixture into prepared baking dish and top with remaining cup of diced apple and ½ cup chopped pecans.
4
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Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before slicing and serving.
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Tips & Tricks (5)
- Dice Apples Small for Even Cooking 🍎Cut apples into small ¼-inch pieces to ensure they soften evenly and distribute throughout the oatmeal, preventing large chunks that won't cook through during baking.
- Toast Pecans Before Adding ♨️Lightly toast pecans in a 350°F oven for 5-7 minutes before mixing into the batter to intensify their nutty flavor and create a superior texture that resists sogginess.
- Don't Overmix the Batter 🥣Stir ingredients just until combined to maintain a light, fluffy texture in the finished oatmeal; overmixing develops gluten in the oats and creates a dense, gluey consistency.
- Use Steel-Cut Oats for Better Structure 🌾Steel-cut oats hold their shape better than rolled oats during baking, creating a more pleasant chunky texture rather than turning into thick porridge.
- Chill the Mixture Before Baking ❄️Refrigerate the assembled oatmeal for at least 30 minutes (or overnight) before baking so the oats fully absorb the liquid, resulting in evenly cooked, creamy oatmeal with proper consistency.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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