Apple Pecan Baked Oatmeal
This makes a batch large enough to feed my family of 5 with leftovers to spare when served as a stand alone dish. It will go even further if served as part of a larger breakfast spread. If you are feeding a smaller group, you can easily cut the recipe in half just make sure you reduce the cooking time by around 10 minutes. (I use 2 eggs when making half.)
Servings: 8 servings
Ingredients
- 4 cups old-fashioned rolled oats
- 1 1/2 cups pecans, chopped split 1 cup and 1/2 cup
- 2 tsp baking powder
- 1 tbsp cinnamon
- 1 teaspoon salt
- 3 eggs
- 4 cups milk
- 1 cup maple syrup
- 1 tbsp vanilla extract
- 1 stick butter, melted
- 3 large apples, peeled, cored and diced We like fujis and honeycrisps!
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13 pan with butter or coconut oil.
- Peel, core and dice apples. Spread them in an even layer on the bottom of the pan.
- Combine dry ingredients in a large bowl - oats, 1 cup pecans, baking powder, cinnamon, and salt. Stir to combine.
- Combine all wet ingredients in a second, smaller bowl - eggs, milk, maple syrup, vanilla extract, and melted butter. Whisk until the ingredients are uniform. Add wet ingredients to the dry ingredients and stir to combine.
- Pour oatmeal batter over the apples to evenly cover the layer of apples. Sprinkle the remaining 1/2 cup pecans over the top and place in the oven to bake.
- Bake for 45 minutes or until the top is nice and golden and the oatmeal mixture has set. Remove from oven and serve warm! Baked oatmeal is wonderful straight from the oven but is also delicious with a splash of cream or milk poured over the top - or a drizzle of maple syrup!
- Leftovers should be stored covered in the refrigerator. They heat very well the next day in the microwave.