Apple Cheddar Oatmeal Breakfast Bake
Tender oats, crisp apples, sharp cheddar, and maple syrup make a cozy breakfast bake with a golden top.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (126 reviews)
INSPIRED BY
Inspired by homey baked oatmeal and the classic pairing of apples with sharp cheddar.
Story
Casey loves a breakfast that makes the kitchen smell welcoming before the coffee is ready. Apples and cinnamon bring the familiar morning sweetness, while sharp cheddar gives each square a little savory backbone. It is the kind of bake that works for a slow weekend breakfast and still reheats beautifully on a busy day.
By Casey
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/2 cups whole milk
- 1/4 cup maple syrup
- 1 large apple, cored and finely diced
- 3/4 cup shredded sharp cheddar cheese
- 2 tablespoons chopped pecans
Instructions
- Heat the oven to 375 F and butter an 8-inch square baking dish.
- Stir the oats, cinnamon, baking powder, and salt in a large bowl.
- Whisk the eggs, milk, and maple syrup in a second bowl, then pour the wet mixture over the oats and stir in the diced apple.
- Scrape the mixture into the baking dish and spread it into an even layer.
- Scatter the cheddar and pecans over the top, then bake for 20 minutes until the center is set and the edges are golden.
- Cool for 5 minutes, cut into squares, and serve warm with extra maple syrup if desired.
Chef Tips
- Use a tart, firm apple such as Granny Smith or Pink Lady so the pieces keep their shape.
- For a softer bake, let the oat mixture stand for 5 minutes before it goes into the oven.
- Reheat squares in the microwave for 30 seconds and add the maple syrup after warming.
- Swap the pecans for pumpkin seeds if you want a nut-free crunch.
Cook's Notes
- **Apple:** Dice the apple small so every square gets a tender bite.
- **Cheddar:** Sharp cheddar keeps the flavor lively against the maple.
- **Make ahead:** Bake, cool, and refrigerate for up to 3 days.