Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch or 9x9-inch ceramic baking dish with coconut oil or butter.
- In a large bowl, mix together rolled oats, ground cinnamon, nutmeg, baking powder, sea salt, and half of the chopped pecans.
- Spread the oat mixture evenly into the baking dish, then scatter the diced apples evenly over the surface.
- In a separate bowl or measuring pitcher, whisk together the milk, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the liquid mixture slowly and evenly over the oats and apples. Gently tap the dish on the counter to help liquid settle. Scatter remaining pecans on top.
- Bake uncovered for 35 to 40 minutes until the center is set and edges are golden and lightly bubbling.
- Let rest for 10 minutes before slicing into squares. Serve warm with Greek yogurt and a drizzle of maple syrup.
Nutrition
Notes
Keywords: apple cinnamon baked oatmeal, baked oats meal prep, healthy apple breakfast bake, cinnamon pecan baked oatmeal, easy breakfast casserole, gluten-free breakfast bake
