Baked Apple Peanut Butter Steel Cut Oats

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Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man.


  • 3 cups Hodgson Mill Steel Cut Oats
  • 6 eggs
  • 2 cups milk, (2%, whole, or non-dairy milk of choice)
  • 1/4 cup maple syrup
  • 4 Tbsp peanut butter, (or almond or sunflower butter)
  • 1 1/2 - 2 cups apples, chopped into small pieces (baking apples such as Granny Smith, Rome, Winesap, etc.)
  • 1/2 tsp salt
  • 1 Tbsp cinnamon


Fill a large bowl with water, add steel cut oats, and soak 1 hour or overnight. Optional: Add 1 Tbsp. yogurt during soaking to help soften oats.

On baking day, preheat oven to 400° F, and spray a 9 x 13” pan with nonstick cooking spray. Set aside. Drain and rinse soaked oats.

In a separate large bowl, whisk eggs until light and frothy, add milk and maple syrup and mix. Mix in soaked oats, chopped apple, peanut butter, salt, and cinnamon and mix well, making sure peanut butter is blended in and not in large chunks.

Pour or spoon mixture into prepared pan and distribute oats and apple chunks evenly throughout. Bake 35-40 minutes, or until browned on top. (If using a metal pan, bake on a higher rack in the oven to prevent bottom burning, and check at 30-35 minutes.) Remove from oven and cool slightly, then serve with extra maple syrup and peanut butter on the side.

Keep in sealed container in fridge for up to 3-4 days. Reheats beautifully in microwave or loosely wrapped in foil in oven at 200° for 15 minutes.

Notes: Substitute other fruits (dried, frozen, or fresh), nuts, preserves, spices, and other add-ins to make up bulk (1 ½ – 2 cups or to taste).

Timesaving tip to do the night before: mix together wet ingredients (eggs, milk, and maple syrup) the night before, when you set the oats to soak, and chop the apples. (Spritz chopped apples with lemon juice and seal in a plastic bag to prevent browning). In the morning, just drain oats, mix in the rest of the ingredients, spread in prepared pan and bake.

Makes one 9x13-inch pan, or about 8 servings. Print this Recipe

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