Breakfast always seems to be a challenge, especially if you're trying to get out the door ASAP! This baked oatmeal recipe can be prepped on the weekend, cut, and stored in the fridge for an easy grab-and-go breakfast. They're packed with fiber and protein to keep you full and focused until lunch!
Servings: 9
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients:
- 2 cups old fashioned oats
- 1 ¾ cups skim milk
- 2 large eggs, lightly beaten
- 3 tbsp vegetable oil
- 1/3 cup maple syrup
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch salt
- 2 medium apples, chopped, skin on
- 2/3 cup chopped pecans
Directions:
- Preheat oven to 375 degrees F. Spray an 9x9 in baking pan with non-stick cooking spray.
- In a large bowl, combine dry ingredients including oats, baking powder, cinnamon, nutmeg, and salt.
- Add in wet ingredients including milk, eggs, vegetable oil, and maple syrup. Stir to combine with dry ingredients.
- Fold in chopped apples. Pour into prepared pan and top with chopped pecans.
- Place in oven and bake for 40-45 minutes, should be slightly puffed and golden brown on top.
- Cut into 9 even squares. Can be prepared ahead of time and stored in refrigerator for up to 5 days.
