Description
A same-day eight-inch square breakfast bake of old-fashioned rolled oats, milk, egg and diced apples with cinnamon and maple.
Ingredients
Scale
- 2 cups Old-fashioned rolled oats
- 2 cups Milk
- 2 apples Medium apples, cored and diced
- 2 eggs Large eggs
- 1/4 cup Pure maple syrup
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Baking powder
- 1 1/2 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Fine salt
Instructions
- Heat oven to 350°F and line an 8-inch square baking dish with parchment. Core and dice 2 medium apples into small, even pieces; keep peel on or remove it consistently for test.
- In a bowl combine 2 cups old-fashioned rolled oats, 1 tsp baking powder, 1½ tsp cinnamon and ¼ tsp fine salt. In another whisk 2 cups milk, 2 large eggs, ¼ cup maple syrup, 2 tbsp melted butter and 1 tsp vanilla.
- Stir wet mixture into oats, then fold in diced apples. Pour into dish and distribute fruit evenly. Bake about 40 minutes at 350°F until edges are set and center no longer sloshes when gently moved.
- Rest the dish 10 minutes before cutting into six squares. Note actual center texture, apple tenderness and six-portion yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 40-minute bake and 10-minute rest after 15-minute mix/assembly. No overnight soak.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: One of six equal squares from an 8-inch pan; finished weight pending