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Canadian · Breakfast

Maple baked oatmeal

Oats bake with milk, apples and maple syrup into a soft breakfast that can be spooned warm or sliced after resting. Cinnamon and vanilla give the dish a familiar, gentle sweetness.

VegetarianEasy1 dish cut into 6 portions
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Ingredients

Original recipe: 1 dish cut into 6 portions. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.

  • 240 gCertified gluten-free rolled oats
  • 500 mlWhole milk
  • 2 eachEggs
  • 100 mlMaple syrup
  • 250 gApples cored and diced
  • 30 gButter melted
  • 1 tspCertified gluten-free baking powder
  • 1 tspGround cinnamon
  • 1 tspVanilla extract
  • ¼ tspSalt
  • 1 tspNeutral oil for the dish

Make it

  1. Heat the oven to 350°F/175°C and oil a 20 cm square baking dish. Mix oats, baking powder, cinnamon and salt in a bowl.
  2. Whisk milk, eggs, maple syrup, melted butter and vanilla in another bowl. Stir into the oats, then fold in the apples.
  3. Pour into the baking dish and distribute the apples evenly. Bake for 30–35 minutes until the center is set, the surface lightly golden and the center reaches 160°F/71°C.
  4. Rest for 10 minutes before cutting or spooning into six portions. Refrigerate leftovers promptly in shallow containers.
Ingredients, recipe context & sources

Ingredient flags: Milk, Eggs. Check packaged ingredients and cross-contact.

This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.

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