Ingredients
Dry Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 1 ½ cups almond milk
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 beaten egg
Add-ins
- 1 cup diced apples
- ¼ cup chopped pecans
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 8×8 inch oven-safe baking dish to prevent sticking and set it aside.
- Combine Ingredients: In a large mixing bowl, add the rolled oats, almond milk, diced apples, chopped pecans, maple syrup, olive oil, beaten egg, and spices (cinnamon, ginger, nutmeg). Stir everything together thoroughly until fully combined.
- Pour Batter into Dish: Transfer the mixture into the prepared baking dish. The batter will look liquidy, but as it bakes the oats will absorb the moisture.
- Bake: Place the dish uncovered into the oven and bake for 35 to 40 minutes at 350°F, or until the top is golden brown and the milk has been completely absorbed.
- Serve and Store: Enjoy the baked oatmeal warm or chilled. Store any leftovers in an airtight container in the refrigerator, where it will keep fresh for up to one week. Avoid storing at room temperature to prevent spoilage.
Notes
- This oatmeal can be enjoyed warm right after baking or cold as a grab-and-go breakfast.
- For a vegan version, replace the beaten egg with a flax or chia egg and use a plant-based milk.
- You can swap the pecans for walnuts or almonds depending on your preference.
- Add a scoop of protein powder or Greek yogurt on top for an extra protein boost.
- Keep leftovers refrigerated in a sealed container to maintain freshness and avoid molding.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
