Apple Cinnamon Baked Oatmeal
Oats, apple pieces, cinnamon, egg and milk baked into a sliceable breakfast bake – warm or cold, makes 6 pieces.
- 45 min
- 261 kcal / serving
- easy
- vegetarian
- Protein
- 9.3 g
- Fat
- 8 g
- Carbs
- 35.7 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 200 g fine rolled oats
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 pinch salt
- 2 eggs
- 400 ml milk (3.5% fat)
- 3 tbsp maple syrup
- 2 apples
- 10 g butter (for the dish)
Method
- Preheat the oven to 180 °C (top and bottom heat) and grease a baking dish (about 20 × 20 cm) with the butter.
- Mix the oats, baking powder, cinnamon and salt in a bowl. In a second bowl, whisk the eggs, milk and maple syrup.
- Quarter, core and finely dice the apples. Stir two thirds of them into the oats.
- Pour the egg and milk mixture over the oats, stir everything together and pour into the dish. Scatter the remaining apple over the top and leave for 5 minutes so the oats can soak a little.
- Bake for 30–35 minutes until the top is golden and the centre is set. Let cool for 10 minutes and cut into 6 pieces.
- Tip: Bake it the night before. The baked oatmeal keeps for 4 days in the fridge; eat it cold or warmed briefly in the microwave.
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