Maple Baked Oatmeal
Start the morning with maple baked oatmeal full of apples, cinnamon, and pecans. This Canadian-inspired breakfast slices easily and reheats for busy days.
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 1 hr 5 min
- Servings
- 6
Maple syrup gives this Canadian-inspired breakfast a gentle sweetness that suits apples and toasted-tasting pecans. It is a baked oatmeal dish rather than a traditional regional recipe, made for simple mornings and useful leftovers. Old-fashioned oats soften while holding enough shape to cut into portions; instant oats would make a different texture. The middle should be set but still moist when it leaves the oven. Give it ten minutes to settle, then serve six generous squares warm or save some for another day.
Maple Baked Oatmeal
Serves 6 · Prep 15 min · Cook 40 min · Rest 10 min · Total 1 hr 5 min
Ingredients
Step-by-step instructions
- Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking dish with 1 teaspoon of the measured melted butter.
- Combine the oats, baking powder, cinnamon, and salt in a large bowl. Stir well so the baking powder does not remain in pockets among the oats.
- Whisk the eggs in a second bowl, then whisk in the milk, maple syrup, vanilla, and remaining melted butter. Pour this mixture over the oats and stir until evenly moistened.
- Fold in the apple cubes and pecans. Transfer to the prepared dish, spread level, and make sure the apple pieces are distributed throughout rather than clustered at the edges.
- Bake for 35 to 40 minutes, until the edges are golden and the center is set without liquid pooling when gently pressed. The center should reach at least 160°F (71°C) on an instant-read thermometer.
- Let stand for 10 minutes, then cut into six portions. Serve warm, or transfer portions to shallow containers for refrigeration within 2 hours.
A few kitchen notes
- Dice the apple into roughly 1/4-inch (6 mm) pieces so it softens during baking.
- Check the center rather than just the browned edges when deciding whether the oatmeal is done.
Ingredient substitutions
- Replace the milk with the same volume of unsweetened oat milk.
- Replace pecans with 1/3 cup (40 g) chopped walnuts, or omit them for a nut-free version.
Storage & reheating
Refrigerate within 2 hours in a covered container for up to 4 days. Freeze individual portions for up to 2 months and thaw in the refrigerator. Reheat in the microwave or a covered baking dish until the center reaches 165°F (74°C).
What to serve with it
Serve with plain yogurt and fresh berries.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Maple Baked Oatmeal ahead?
Refrigerate within 2 hours in a covered container for up to 4 days. Freeze individual portions for up to 2 months and thaw in the refrigerator. Reheat in the microwave or a covered baking dish until the center reaches 165°F (74°C).
What if I can’t find an ingredient?
Replace the milk with the same volume of unsweetened oat milk. Replace pecans with 1/3 cup (40 g) chopped walnuts, or omit them for a nut-free version.
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