Ingredients
Scale
- 2 cups old-fashioned rolled oats (do not use instant oats)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups milk (dairy or unsweetened almond/oat milk)
- 1 large egg, room temperature
- 1/4 cup pure maple syrup or honey
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon pure vanilla extract
- 2 medium apples (like Honeycrisp or Granny Smith), peeled and chopped into small cubes
- 1/2 cup chopped walnuts or pecans (optional for crunch)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, ginger, and salt until well combined.
- In a medium bowl, whisk the milk, egg, maple syrup, melted butter (or oil), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
- Gently fold in the chopped apples and the nuts if you are using them.
- Pour the mixture into the prepared baking dish. Spread it out evenly with your spatula.
- Bake for 35 to 40 minutes, or until the top is golden brown and the center is set (it shouldn’t jiggle too much when you shake the pan).
- Remove from the oven and let it cool for 5 to 10 minutes before slicing. This helps the oatmeal set so it doesn’t fall apart.
- Cook Time: 50 minutes