Baked Oatmeal Recipe

Preheat and prepare dish

Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch (or similar) baking dish with butter or oil and set aside.

Mix dry ingredients

In a large bowl combine 3 cups rolled oats, 1 tsp baking powder, 1 tsp ground cinnamon, 0.5 tsp salt, 2 tbsp brown sugar, and 0.5 cup chopped pecans. Stir to evenly distribute.

Combine wet ingredients

In a separate bowl whisk together 2 cups milk, 2 large eggs, 3 tbsp melted butter, 1 tbsp maple syrup, and 1 tsp vanilla extract until smooth.

Assemble batter

Fold the wet mixture into the dry oats until fully combined. Stir in 1 cup diced apple (optional) so fruit is evenly dispersed. Let the mixture sit for 5–10 minutes to allow oats to absorb liquid.

Bake

Pour the mixture into the prepared baking dish and smooth the top. Bake in the preheated oven 30–35 minutes, or until the top is golden and the center is set (a toothpick inserted near center should come out mostly clean with a few moist crumbs).

Rest

Remove from oven and let rest 10 minutes before slicing — this helps the bake set and makes clean slices.

Cook apples

In a medium saucepan over medium heat, melt 1 tbsp butter. Add 3 cups diced apples, 2 tbsp water, 3 tbsp maple syrup, 1 tsp ground cinnamon, and 1 tbsp lemon juice. Stir to combine.

Simmer

Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, 8–12 minutes until apples are softened and sauce has slightly thickened. For a smoother compote, mash with a fork or use an immersion blender to reach desired consistency.

Finish

Taste and adjust sweetness or lemon if needed. Remove from heat and keep warm until serving.

Toast and candy

Heat a small nonstick skillet over medium heat and add 0.5 tbsp butter (or a light spray). Add 1 cup pecan halves, 1 tbsp maple syrup, 1 tbsp brown sugar, 0.25 tsp ground cinnamon, and 0.25 tsp salt. Toss continuously for 4–6 minutes until syrup bubbles and coats nuts and the sugar has mostly dissolved and begun to caramelize.

Cool

Transfer pecans to a parchment-lined plate or cutting board to cool in a single layer. Separate any clumps with a fork once slightly cooled. Nuts will crisp as they cool.

Slice the baked oatmeal into 6 equal portions. Spoon warm apple compote over each slice, sprinkle with candied pecans, and offer extra maple syrup and heavy cream on the side for guests to drizzle or pour to taste.

Store leftovers: refrigerate covered up to 4 days. Reheat individual portions in microwave 45–90 seconds or in a 350°F (175°C) oven for 10–15 minutes until warmed through. Keep compote and candied pecans stored separately for best texture.