Apple Pie Baked Oats with Maple & Toasted Walnuts
45 min · Easy
#american#autumn#bake#kid-friendly#meal prep#vegetarian
Your kitchen smells of cinnamon and baked apples long before the timer goes off. Under a golden, crackly top of toasted walnuts, the oats bake into something soft and almost custardy, with pockets of jammy apple — apple pie for breakfast, just without the pastry. A cold spoonful of Greek yogurt on the warm oats is the whole point.
Ingredientsfor 4 portions
- 200 g Rolled Oats
- 2 medium Apples, cored and diced
- 2 large egg Large Eggs
- 400 ml Whole Milk
- 3 tbsp Maple Syrup
- 2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 40 g Walnuts, roughly chopped
- 1 tbsp Butter, for greasing
- 200 g Greek Yogurt, to serve
- 0.3 tsp Sea Salt
Steps
- Heat the oven to 190 °C and butter a baking dish of about 20×25 cm.
- Scatter half the diced apples over the base of the dish.
- In a large bowl, whisk the eggs, milk, maple syrup, vanilla, cinnamon, baking powder and salt until smooth, then stir in the oats and half the walnuts.
- Pour the oat mixture over the apples, level it, then scatter the rest of the apples and walnuts over the top.
- Bake for 35–40 minutes, until the top is golden, the edges bubble and the centre no longer wobbles when you nudge the dish.
- Rest for 5 minutes so it sets, then spoon into bowls and top with a dollop of Greek yogurt. Leftovers reheat well in 1–2 minutes in the microwave.
