Ingredients
Scale
- 2 ½ medium Honeycrisp apples, peeled, cored, and diced (about 2 cups)
- 1 ½ teaspoons ground cinnamon, divided
- ½ cup (160 g) real maple syrup, divided
- 2 ⅓ cups (206 g) rolled oats
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- 2 cups (488 g) whole milk
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ cup (88 g) walnuts, chopped
Instructions
- Preheat the oven to 350°F and spray a 9×9-inch baking dish with nonstick cooking spray.
- In a small bowl, combine the diced apples with ½ teaspoon of cinnamon and 1 teaspoon of maple syrup; toss until evenly coated and set aside.
- Reserve about ½ cup of the coated apples for topping and set the rest aside for the batter.
- In a medium bowl, whisk together oats, baking powder, salt, remaining cinnamon, and nutmeg.
- In a large bowl, whisk the eggs until blended, then add milk, melted butter, remaining maple syrup, and vanilla, and mix until smooth.
- Stir the oat mixture into the wet ingredients until just combined, then fold in walnuts and the apples (excluding the reserved ones).
- Pour the mixture into the prepared dish and spread it evenly; top with reserved apples.
- Bake for 45 to 50 minutes or until the center is set and the top is lightly golden.
- Allow to cool for 5 to 10 minutes before serving.
Notes
For added sweetness, serve with a drizzle of maple syrup on top.
Can be made ahead and stored in the fridge; simply reheat when ready to serve.
Substitute walnuts with pecans for a different flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.