Ingredients
4 tbsp. (1/2 stick) butter, melted, plus more, softened, for pan
3 c. rolled oats (about 12 oz.)
1 tsp. baking powder
1/2 tsp. ground cinnamon, plus more for sprinkling
1/2 tsp. kosher salt
1/8 tsp. freshly grated nutmeg
2 large eggs
3 1/2 c. whole milk
1/4 c. honey, plus more for drizzling
1 tsp. pure vanilla extract
2 small tart apples (about 12 oz.; such as Granny Smith), cored, peeled, and chopped (about 1 3/4 c.)
1/2 c. chopped walnuts
Plain yogurt, for serving
Preparation
Step 1Preheat oven to 350°. Grease a 13"-by-9" or 3-qt. baking dish with softened butter.Step 2In a large bowl, whisk oats, baking powder, cinnamon, salt, and nutmeg.Step 3In a medium bowl, whisk eggs, milk, honey, vanilla, and melted butter. Add to dry ingredients and mix until just combined. Stir in apples and walnuts. Transfer mixture to prepared dish.Step 4Bake until oatmeal is just set and golden brown and apples are tender, 40 to 45 minutes. Let cool about 20 minutes. Serve warm with yogurt; drizzle with honey and sprinkle with cinnamon.
Other fruits like pears or even fresh or frozen berries can be substituted for the apples. Figs would be delicious if you find them in season, or try a mixture of fresh and dried fruit. If you’re dairy-free, substitute plant-based milks like oat, almond, or coconut for the cow’s milk. The oatmeal can be served warm the same day or covered and chilled for up to 2 days. To reheat, cover with foil and bake at 350° for 20 to 25 minutes. It can also be served cold straight from the fridge. Cut into squares and wrap with foil for an easy on-the-go breakfast.
