Method
Prepare the dish and apples
Heat the oven to 190°C (375°F). Melt 28 g of unsalted butter. Brush a little over the inside of a baking dish large enough to hold the oatmeal in an even layer about 4 cm (1 1/2 in) deep; reserve the rest. Core 285 g of firm apples and cut them into 1 cm (1/2 in) pieces, leaving the skins on for color and texture.
Mix the oats and apples
In a large bowl, stir together 160 g of old-fashioned rolled oats, 40 g of walnuts, 5 g of ground cinnamon, 4 g of baking powder, and 1 g of kosher salt. Add the apple pieces and toss until the spice is evenly distributed and no clumps of cinnamon remain.
Whisk the maple custard
In a second bowl, whisk 2 large eggs until no streaks remain. Whisk in 480 ml of 2% milk, 60 ml of pure maple syrup, 10 ml of vanilla extract, and the reserved melted butter. Pour this mixture over the oats and stir thoroughly, scraping the bottom so no dry pockets remain.
Assemble and hydrate the oats
Transfer the mixture to the prepared dish and spread the apples into an even layer. Let it stand for 5 minutes so the oats begin absorbing the liquid. Stir once gently, then level the surface; this helps prevent a dry top and a wet center.
05:00Bake until set and golden
Bake on the center rack for 35 to 40 minutes. Start checking at 35 minutes: the edges should be golden, the center should look set rather than slosh when the dish is nudged, and an instant-read thermometer inserted in the center should register at least 71°C (160°F) because the mixture contains eggs.
35:00Let the oatmeal settle and serve
Set the dish on a heatproof surface and let it stand for 10 minutes. The oats will finish absorbing the liquid and the servings will hold together without becoming dry. Spoon into bowls and serve with plain Greek yogurt (optional).
10:00
Smart Substitutions
- No walnuts? Use pecans or pumpkin seeds for a similar toasted crunch.
- Different milk? Whole milk makes the center richer; unsweetened soy milk gives the closest dairy-free structure.
- No maple syrup? Use honey for a floral sweetness or light brown sugar for a deeper caramel note.
- No apples? Use firm pears and cut them to the same size so they soften at the same rate.
Tips and Variations
- Keep the apple pieces close to 1 cm (1/2 in) so they become tender before the oats dry out.
- Toast the walnuts in a dry skillet for a few minutes before mixing when you want a stronger nutty aroma.
- Stir after the short soak to redistribute oats that float to the surface and apples that settle to the bottom.
What Went Wrong?
- Center is still loose Continue baking in 5-minute intervals until the center no longer sloshes and reaches at least 71°C (160°F).
- Oatmeal is dry The dish may be too wide or the bake too long. Preserve a layer about 4 cm (1 1/2 in) deep and begin checking at 35 minutes.
- Apple pieces are firm Cut them smaller next time. For the current batch, cover loosely with foil and continue baking until the fruit is easily pierced.
- Top browns before the center sets Cover the surface loosely with foil and continue baking until the center passes the visual and temperature checks.
Nutrition Estimate
- Fiber: 7 g per serving
- Sodium: 240 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
