Description

A cozy, make-ahead breakfast casserole featuring soft baked oats, spiced apples, and a crunchy maple pecan topping. It tastes like a cross between a cinnamon roll and a fruit crisp.

Ingredients

Scale

3 cups old-fashioned rolled oats
2 cups milk (whole, almond, oat, or soy)
2 large eggs
1/4 cup real maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
3 medium apples (Granny Smith and Honeycrisp/Fuji mix), diced
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter, melted
1/2 cup old-fashioned rolled oats (for topping)
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons maple syrup
2 tablespoons butter, melted
1/2 cup chopped pecans
1/2 teaspoon cinnamon (for topping)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
Peel and dice apples into 1/2 inch cubes. Toss with 1 tablespoon melted butter, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Set aside.
In a large mixing bowl, whisk together milk, eggs, 1/4 cup maple syrup, and vanilla extract until smooth.
Add 3 cups rolled oats, baking powder, and salt to the wet mixture. Stir well to coat. Let sit for 5 minutes to allow oats to absorb liquid.
Fold the spiced apple mixture into the oat base. Spread evenly into the prepared baking dish.
In a small bowl, combine 1/2 cup oats, flour, brown sugar, 1/2 teaspoon cinnamon, and chopped pecans. Pour in 2 tablespoons melted butter and mix until coarse crumbs form.
Sprinkle the topping evenly over the oat mixture and press down gently.
Bake for 45-50 minutes until the top is golden brown and edges are bubbling.
Let cool for at least 10 minutes before cutting into squares to allow it to set.

Notes

Do not use quick oats or steel-cut oats as they alter the texture. Letting the oats soak for 5 minutes is crucial for preventing a gritty texture. Toasting pecans adds depth of flavor. Can be made ahead and refrigerated overnight; add 5 minutes to bake time if cooking from cold. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 280
Sugar: 18
Sodium: 180
Fat: 9
Saturated Fat: 4
Carbohydrates: 45
Fiber: 5
Protein: 8

Keywords: baked oatmeal, fall breakfast, apple cinnamon, maple pecan, make ahead breakfast, healthy oatmeal, cozy recipes