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:

1. Preheat oven to 375 degrees F. Spray an 9x9 in baking pan with non-stick cooking spray.
2. In a large bowl, combine dry ingredients including oats, baking powder, cinnamon, nutmeg, and salt. 
3. Add in wet ingredients including milk, eggs, vegetable oil, and maple syrup. Stir to combine with dry ingredients.
4. Fold in chopped apples. Pour into prepared pan and top with chopped pecans.
5. Place in oven and bake for 40-45 minutes, should be slightly puffed and golden brown on top.
6. Cut into 9 even squares. Can be prepared ahead of time and stored in refrigerator for up to 5 days.