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Ingredients
Scale
- 2 ½ medium honeycrisp apples, peeled, cored, and diced (about 2 cups)
- 1 ½ teaspoons ground cinnamon, divided
- ½ cup (160 g) real maple syrup, divided
- 2 ⅓ cups (206 g) rolled oats
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- 2 cups (488 g) whole milk
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ cup (88 g) walnuts, chopped
Instructions
- Preheat the oven to 350°F and spray a 9×9-inch baking dish with nonstick cooking spray.
- In a small bowl, toss the diced apples with ½ teaspoon of cinnamon and 1 teaspoon of maple syrup until coated. Set aside.
- Reserve about ½ cup of the coated apples for topping, and mix the rest into the batter.
- In a medium bowl, whisk the oats, baking powder, salt, remaining cinnamon, and nutmeg together.
- In a large bowl, whisk the eggs until well combined. Add milk, melted butter, remaining maple syrup, and vanilla extract, whisking until smooth.
- Combine the oat mixture with the wet ingredients and stir until combined. Fold in walnuts and the remaining diced apples.
- Pour the mixture into the prepared baking dish, spreading evenly. Scatter the reserved apples on top.
- Bake for 45 to 50 minutes until the center sets and the top turns golden.
- Let it cool for 5 to 10 minutes before serving.
Notes
Try using a mix of apple varieties for added flavor and texture.
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat individual portions in the microwave for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg